Description

Crispy, juicy, and packed with flavor, this Southern Fried Chicken brings golden crunch and tender meat in every bite. Perfect for Sunday dinners or casual cookouts, this easy dinner idea uses buttermilk for maximum tenderness and a seasoned flour dredge for that unforgettable crunch. Whether you’re after quick dinner inspiration or exploring classic food ideas, this recipe delivers comfort food with soul. Serve it up with creamy mashed potatoes, tangy slaw, or a slice of cornbread for a true Southern meal experience.

Ingredients

For the chicken and marinade:

3 to 4 lbs bone-in chicken (thighs, legs, breasts, or drumettes)

2 cups buttermilk

1 tbsp hot sauce (optional)

1 tbsp salt

1 tsp black pepper

For the seasoned flour:

2 cups all-purpose flour

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

For frying:

Vegetable oil for deep frying

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Instructions

In a bowl, whisk buttermilk, hot sauce, salt, and pepper. Add chicken and marinate for at least 4 hours or overnight.
In another bowl, mix all the flour and spices together.
Dredge marinated chicken in the seasoned flour. Dip again in buttermilk and flour for extra crunch.
Heat oil in a deep skillet or Dutch oven to 325°F (163°C).
Fry chicken in batches for 12–16 minutes, turning until golden and cooked to 165°F (74°C).
Transfer to a wire rack to drain and keep crisp.

Prep Time: 20 minutes (plus marinating)
Cook Time: 15 minutes per batch
Category: Dinner