Best Southern Fried Chicken
Introduction
When it comes to comfort food that speaks to the soul and fills your home with an irresistible aroma, few dishes come close to Southern Fried Chicken. A timeless favorite across generations, this dish embodies everything hearty, warm, and comforting. Golden, crunchy crust with just the right amount of seasoning and the juicy tenderness of well-marinated chicken make it a Sunday dinner essential and a holiday highlight in many households.
This recipe takes you through every step of preparing perfect Southern fried chicken, from the seasoned buttermilk marinade to the final crunch. Let’s explore this beloved classic with a full and flavorful guide.
Ingredients
For the Chicken Marinade
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1 whole chicken (about 3-4 lbs), cut into 8–10 pieces
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2 cups buttermilk
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper (optional for spice)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon hot sauce (optional, for extra kick)
For the Flour Dredge
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2½ cups all-purpose flour
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2 teaspoons salt
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1½ teaspoons black pepper
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon cornstarch (helps make it extra crispy)
For Frying
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Peanut oil or vegetable oil (enough to fill skillet about 1.5–2 inches deep)
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Cast iron skillet or heavy-bottomed frying pan
Step-by-Step Instructions
1. Prepare the Chicken
Start with a whole chicken or use pre-cut chicken pieces. Cut the chicken into drumsticks, thighs, breasts, and wings. If the breasts are large, you can halve them for more uniform frying.
Tip: Keep the skin on for that iconic Southern fried texture and added flavor.
2. Make the Marinade
In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, cayenne, garlic powder, onion powder, and hot sauce. Submerge the chicken pieces in this mixture, ensuring every piece is well-coated.
Cover and refrigerate for at least 4 hours or overnight. This tenderizes the chicken and infuses it with flavor.
3. Prepare the Flour Dredge
In a large shallow dish or bowl, combine all the ingredients for the flour dredge. Mix well so the seasoning is evenly distributed.
Pro Tip: For extra crunch, double-dredge the chicken. After the first coating, let it rest for a few minutes and dredge it again.
4. Dredge the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Then dredge each piece in the flour mixture, pressing the flour into the chicken to ensure it sticks well.
Place the dredged chicken on a wire rack and let it sit for 10–15 minutes. This helps the coating adhere better and makes it crispier.
5. Heat the Oil
In a large cast iron skillet or Dutch oven, heat oil over medium heat until it reaches 325°F to 350°F (163°C–177°C). Use a thermometer for accuracy. Hot oil is key to sealing in juices and getting a crunchy crust.
Don’t overcrowd the pan—fry in batches if necessary.
6. Fry the Chicken
Carefully place the chicken pieces into the hot oil. Start with larger pieces like breasts and thighs as they take longer to cook.
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Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through.
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Internal temperature should reach 165°F (74°C).
Transfer to a wire rack over a baking sheet or paper towel-lined plate to drain.
Pro Tip: If you’re cooking in batches, keep the fried chicken warm in a 200°F (93°C) oven while you finish the rest.
Southern Fried Chicken Tips
Why Buttermilk?
Buttermilk is acidic, which helps tenderize the meat without making it mushy. It also binds flour well, resulting in that signature crust.
Why Cornstarch in the Dredge?
Adding cornstarch to flour increases crunchiness. It helps form that flaky, golden crust.
No Buttermilk? No Problem!
You can make a quick substitute:
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2 cups milk + 2 tablespoons white vinegar or lemon juice. Let it sit for 10 minutes before using.
Can You Bake Instead of Fry?
Yes, but it won’t be the same. For a baked version:
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Preheat oven to 400°F.
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Place dredged chicken on a greased wire rack over a baking sheet.
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Spray with oil and bake 40–50 minutes, flipping once.
Serving Suggestions
Southern fried chicken goes beautifully with a spread of traditional sides. Here are a few you’ll want on your plate:
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Buttermilk Biscuits – soft, fluffy, and buttery.
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Mashed Potatoes & Gravy – rich and smooth with peppery gravy.
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Coleslaw – tangy and refreshing to balance the richness.
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Macaroni and Cheese – creamy and cheesy for pure comfort.
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Cornbread – sweet or savory, it’s a Southern staple.
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Collard Greens – for a hearty, earthy bite.
Don’t forget a drizzle of honey or hot sauce on the chicken for that extra flavor kick!
Storing and Reheating
Fried chicken is best eaten fresh, but leftovers can still shine.
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Storage: Let cool completely and store in an airtight container in the fridge for up to 3–4 days.
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Reheat: Best in the oven at 375°F for 10–15 minutes. Avoid the microwave—it makes it soggy!
The Southern Tradition
Southern fried chicken isn’t just food—it’s tradition. Rooted in African-American culinary heritage, this dish was often prepared for Sunday dinners, celebrations, and family gatherings. It’s both a labor of love and a symbol of comfort.
Over the years, countless variations have emerged, from spicy Nashville hot chicken to sweet honey-dipped versions. Yet the basics remain the same—well-seasoned, properly marinated, and fried to golden perfection.
Final Thoughts
There’s a reason Southern fried chicken has remained a beloved dish for generations. Its crackly exterior and juicy center make it irresistible, and it’s surprisingly easy to make at home when you follow the right steps.
Whether you’re recreating grandma’s recipe, impressing guests at a cookout, or indulging in a guilty pleasure, this dish brings people together in the best possible way.
Now you’re armed with the ultimate guide to Southern fried chicken—go ahead and make a batch that’ll be remembered and requested time and time again!
