Name: Southern Fried Chicken
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: Southern
Ingredients: 3 lbs chicken pieces (drumsticks, thighs, breasts); 2 cups buttermilk; 2 cups all-purpose flour; Salt and black pepper, to taste; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cayenne pepper (optional); Vegetable oil, for frying

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Southern Fried Chicken is the ultimate comfort food that brings together crispy, juicy chicken with the perfect blend of seasonings. It’s golden, crunchy on the outside, and bursting with tender, flavorful meat on the inside. Whether I make it for a weekend dinner or a family gathering, it always becomes the centerpiece of the meal.

Southern Fried Chicken

Why You’ll Love This Recipe

I love how easy it is to create that classic Southern taste using simple pantry staples. The buttermilk marinade keeps the chicken extra juicy, while the seasoned flour coating gives it a satisfyingly crispy texture. It’s a go-to recipe for when I want to treat myself to a little indulgence or impress guests with a homemade favorite that never fails.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs chicken pieces (drumsticks, thighs, breasts)
2 cups buttermilk
2 cups all-purpose flour
Salt and black pepper, to taste
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional, for a little heat)
Vegetable oil, for frying

Directions

I start by rinsing and patting dry the chicken pieces.
Then I place the chicken in a large bowl and pour the buttermilk over it, making sure every piece is coated. I cover it and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a separate bowl, I mix the flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Once the chicken is marinated, I remove each piece from the buttermilk and dredge it in the seasoned flour, pressing lightly so the coating sticks well.
I heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
I fry the chicken in batches, being careful not to overcrowd the pan. Each batch cooks for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F or 74°C).
After frying, I transfer the chicken to a wire rack or paper towels to drain excess oil before serving.

Servings and timing

This recipe makes approximately 6 servings. The total prep time is around 4 hours (including marination), and the cook time is about 30 minutes. From start to finish, it’s best to plan ahead and allow around 4.5 to 5 hours.

Variations

Sometimes I add a splash of hot sauce to the buttermilk for an extra kick.
For a different twist, I mix a little cornstarch into the flour for an even crispier coating.
I also like to try different spice blends, such as Creole or Cajun seasoning, depending on what I’m in the mood for.
When I want something a bit lighter, I bake the coated chicken in the oven at 400°F for about 45 minutes instead of frying.

storage/reheating

I store any leftover chicken in an airtight container in the refrigerator for up to 3 days. When it’s time to reheat, I like to use the oven at 350°F for 15-20 minutes to keep the outside crispy. I avoid the microwave because it makes the coating soggy.

FAQs

How do I keep the breading from falling off while frying?

I always make sure to press the flour mixture firmly onto the chicken and let the coated pieces rest for 10-15 minutes before frying. That helps the crust stick better during cooking.

Can I use boneless chicken?

Yes, I’ve used boneless thighs and breasts before. They cook a bit quicker, so I reduce the frying time to about 8–10 minutes depending on thickness.

Is there a substitute for buttermilk?

When I don’t have buttermilk, I mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes before using.

What oil is best for frying chicken?

I usually use vegetable oil or canola oil because they have a high smoke point and a neutral flavor.

Can I freeze Southern Fried Chicken?

Yes, once it cools completely, I freeze it in a single layer on a baking sheet, then transfer it to a freezer-safe bag. To reheat, I bake it from frozen at 375°F for about 25–30 minutes.

Conclusion

Southern Fried Chicken is one of those timeless recipes that I always come back to. It’s crispy, juicy, full of flavor, and surprisingly easy to make at home. With the right ingredients and a little patience, I always end up with a plate of golden-brown perfection that’s worth every bite.