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This image shows crispy, golden-brown Southern Fried Chicken served on a white round plate, perfectly fried to a crunchy finish.

Southern Fried Chicken Recipe

This classic Southern Chicken Fried Chicken recipe features juicy, seasoned chicken marinated in buttermilk and hot sauce, then coated in a crispy flour-cornstarch blend and deep-fried to golden perfection. Perfectly crunchy on the outside and tender inside, it's a comforting, flavorful dish ideal for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Chilling Time 8 hours
Total Time 8 hours 24 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 727 kcal

Equipment

  • Large mixing bowl
  • Medium-sized bowl for flour mixture
  • Deep fryer or cast-iron skillet
  • Tongs for handling hot chicken
  • Meat thermometer
  • Paper towel-lined sheet tray

Ingredients
  

  • 2 tsp onion powder
  • 1 whole chicken cut up
  • 2 tsp garlic powder
  • 2 tsp kosher salt
  • laked salt
  • 2 tsp paprika
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 cup all-purpose flour
  • 2 tbsp hot sauce
  • 2 cups buttermilk
  • 1 cup cornstarch

Instructions
 

  • Place a whole cut-up chicken in a large bowl and sprinkle it with 2 teaspoons each of kosher salt, garlic powder, and onion powder.
    This image shows raw chicken pieces being seasoned with a blend of spices in a bowl, preparing them for marination.
  • Toss to evenly coat the chicken in the spices.
    This image shows chicken pieces being tossed in a spice mix to ensure every piece is evenly coated with flavor.
  • Pour in 2 cups of buttermilk and 2 tablespoons of hot sauce, stirring to combine.
    This image shows buttermilk and hot sauce being poured over the seasoned chicken, creating a rich marinade.
  • Cover the bowl with plastic wrap and marinate the chicken in the fridge for at least 2 hours or overnight for best results.
    This image shows the chicken covered and marinating in a bowl, allowing the flavors to soak in for tender, juicy meat.
  • In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper; set aside.
    This image shows flour being mixed with spices in a bowl to create the perfect coating for crispy fried chicken.
  • Preheat a deep fryer filled with peanut oil (or a neutral frying oil) to 325°F, adjusting the temperature to 300°F if the chicken browns too quickly.
  • If using a cast-iron skillet, monitor the heat carefully as it retains heat well.
  • Take each piece of chicken, let the excess buttermilk drip off, and coat thoroughly in the flour mixture, shaking off any excess.
    This image shows marinated chicken being dredged in a seasoned flour mixture, creating a thick, crispy coating.
  • Let the coated chicken rest for a few minutes until the coating appears slightly pasty.
    This image shows flour-coated chicken pieces resting on a tray, allowing the coating to adhere before frying.
  • Fry the chicken in batches of three or four pieces, turning every few minutes until golden brown and cooked to an internal temperature of 165°F.
    This image shows chicken pieces being fried in hot oil until they achieve a crispy, golden-brown exterior.
  • Dark meat typically takes 12-14 minutes, while white meat takes 8-10 minutes; always verify with a meat thermometer.
    This image shows a thermometer checking the internal temperature of fried chicken to ensure it’s perfectly cooked.
  • Once fried, place the chicken on a paper towel-lined tray and sprinkle with flaked salt.
    This image shows the final serving of Southern Fried Chicken, crispy and golden, arranged beautifully on a plate.
  • Repeat with the remaining chicken pieces and serve hot.

Notes

  • Marinating overnight intensifies the flavor and tenderness of the chicken.
  • Adjust frying temperature as needed; too hot, and the coating will burn before the chicken cooks through.