Southern Fried Chicken

This Southern fried chicken recipe is my favorite to make when I want that perfect crispy crust and juicy tender inside without a ton of fuss. It hits all the right notes for a weekend dinner or gathering that everyone will rave about.

I first pulled this together after a craving for comfort food and now it’s become a weekend staple whenever I want a little indulgence.

Ingredients

• Whole chicken: cut into 8 pieces so you get a variety of white and dark meat—always pick the freshest chicken from a trusted butcher for best flavor
• Kosher salt: for seasoning inside and out it helps the marinade penetrate and also flavors the coating really well
• Garlic powder and onion powder: add subtle depth and aroma balance the spices without overpowering
• Buttermilk: tenderizes naturally and the acidity works magic on texture look for full-fat buttermilk for best richness
• Hot sauce: gives a gentle kick don’t skip it as it brightens the marinade and lifts all the other flavors
• All-purpose flour and cornstarch: combo in the coating makes the crispy crust light and not gummy choose a flour with good protein content for structure
• Paprika and black pepper: add mild heat and earthiness paprika also gives color pick a vibrant red one for fresh flavor
• Peanut oil: for frying because it handles high heat well and adds a neutral flavor so the spices shine through
• Flaked salt: optional for finishing adds a nice crunchy burst of saltiness and looks beautiful sprinkled on top

Instructions

Build The Marinade:

In a large bowl combine chicken pieces with kosher salt garlic powder and onion powder and toss to coat evenly. Add buttermilk and hot sauce stirring until chicken is fully covered. Cover and refrigerate for at least 2 hours or overnight for best results. This step tenderizes the chicken and infuses it with flavor deep inside.

Mix The Coating:

In a separate bowl whisk together flour cornstarch kosher salt paprika and black pepper. The combination here creates a light crispy coating that browns nicely when fried.

Heat The Oil:

Preheat peanut oil in a deep fryer or large heavy pot to 325 degrees Fahrenheit or 165 degrees Celsius. Maintaining the right temperature ensures the chicken cooks through without burning the crust.

Dredge And Fry:

Remove chicken from marinade letting excess drip off. Dredge each piece thoroughly in the flour mixture pressing lightly to adhere. Shake off extra flour so the coating doesn’t get too thick. Carefully lower the chicken pieces into the hot oil in batches to avoid overcrowding. Fry until golden brown and the internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius usually about 14 minutes per batch depending on size.

Drain And Season:

Remove fried chicken and set on paper towels to drain excess oil. Sprinkle with flaked salt to add brightness just before serving. Serve hot for the best experience.

It reminds me of family gatherings where we would all cluster around the kitchen chatting while these were frying and the smell would fill the house making everyone eager to dig in.

Storage Tips

Keep leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat in the oven at low temperature to retain crispiness or pop in an air fryer if you have one for a quick refresh. Avoid microwaving as it makes the crust soggy.

Ingredient Swaps

Buttermilk can be substituted with yogurt thinned slightly with milk if you do not have buttermilk on hand. Cornstarch may be swapped with potato starch or arrowroot powder for a gluten-free option but expect a slightly different texture. Use smoked paprika for a subtle smoky note.

Serving Ideas

Serve with classic sides like coleslaw mashed potatoes or cornbread for a true Southern meal. A drizzle of honey or a spicy dipping sauce adds a nice contrast to the crispy chicken. Leftovers also make fantastic sandwiches with pickles and mayo.

This Southern fried chicken is perfect for sharing and impressing guests with its crispy textured crust and juicy inside.

Frequently Asked Recipe Questions

→ Why is buttermilk used in the marinade?

Buttermilk tenderizes the chicken by breaking down proteins and adds a subtle tang that complements the spices.

→ What is the role of cornstarch in the coating mixture?

Cornstarch contributes to an extra crispy texture by reducing moisture on the chicken's surface during frying.

→ How do I achieve crispy, non-greasy chicken?

Frying at the right temperature (around 325°F) and not overcrowding the oil prevents sogginess and ensures crispiness.

→ Can I substitute peanut oil for another oil?

Oils with high smoke points like vegetable or canola oil can be used, but peanut oil adds distinctive flavor and stability.

→ What is the purpose of resting the chicken in the marinade overnight?

Extended marination allows deeper flavor penetration and improves moisture retention during cooking.