The Ultimate Southern Fried Chicken

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Golden, crackling skin that shatters with every bite. Juicy, seasoned meat wrapped in a flavorful crust. Southern Fried Chicken isn’t just a meal—it’s a heritage on a plate. This dish has long been the centerpiece of family Sunday dinners, cookouts, and comforting soul food spreads across the South.

In this version, we stay true to the roots with a deeply seasoned buttermilk brine, a generously spiced flour dredge, and a double-dip for that signature crunch. Whether you serve it with creamy mashed potatoes, buttery cornbread, or a fresh slaw, this crispy chicken delivers every time.

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Ingredients for this recipe

For the chicken and marinade:

• 3 to 4 lbs chicken pieces (bone-in thighs, legs, breasts, or drumettes)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional, for heat)
• 1 tbsp salt
• 1 tsp black pepper

For the seasoned flour coating:

• 2 cups all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp ground black pepper

For frying:

• Vegetable oil (for deep frying)

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Step 1: Marinate the Chicken

Place the chicken pieces in a large bowl. Mix the buttermilk, hot sauce, salt, and pepper, and pour over the chicken. Cover and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.

Step 2: Prepare the Seasoned Flour

In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. This blend builds that deep Southern flavor into every crispy bite.

Step 3: Dredge the Chicken

Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the seasoned flour. For extra crunch, dip back into the buttermilk briefly and dredge again in the flour.

Step 4: Heat the Oil

In a heavy skillet or Dutch oven, heat 2 to 3 inches of vegetable oil to 325°F (163°C). Use a thermometer to maintain the temperature.

Step 5: Fry to Golden Perfection

Carefully place a few chicken pieces into the oil without crowding the pan. Fry each batch for about 12–16 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Drain and Rest

Transfer the fried chicken to a wire rack set over a baking sheet to drain and rest. Avoid paper towels to preserve that crisp texture.

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Frequently Asked Questions

How do I make sure the chicken stays juicy inside?

Marinating in buttermilk breaks down the proteins and tenderizes the chicken, ensuring juicy meat after frying.

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts work well, though they cook faster. Adjust frying time accordingly to prevent drying out.

What’s the best oil for frying chicken?

Use oils with high smoke points like vegetable, canola, or peanut oil. Avoid olive oil as it burns at lower temperatures.

How can I tell when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should hit 165°F (74°C). The juices should run clear, and the crust should be deep golden brown.

Can I bake instead of fry?

For a healthier version, you can bake the dredged chicken on a wire rack at 425°F (218°C) for 35–45 minutes, flipping halfway through. It won’t be quite as crispy but still delicious.

Why is my crust falling off?

Crust may fall off if the chicken is too wet before dredging or if the oil isn’t hot enough. Let excess marinade drip and maintain a steady fry temperature.

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