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This Southern fried chicken recipe delivers everything you want from homemade fried chicken: a deeply golden, crunchy coating, tender meat, and plenty of savory Southern flavor. Chicken pieces soak in a seasoned buttermilk marinade before being coated in flour, cornstarch, and aromatic spices. They’re then fried until beautifully crisp on the outside and juicy inside.
The secret is combining a flavorful marinade with a well-seasoned coating and carefully controlled frying temperature. Although the chicken needs several hours to marinate, the hands-on preparation is straightforward. Serve it with mashed potatoes, buttery biscuits, or your favorite Southern side dishes.
Why This Southern Fried Chicken Recipe Works
Great Southern fried chicken starts long before the chicken reaches the skillet. Three simple techniques create its signature texture and flavor.
Buttermilk marinade: Soaking chicken in buttermilk helps tenderize the meat while adding a subtle tangy flavor. The marinade also helps the flour coating adhere.
Flour and cornstarch coating: All-purpose flour creates the traditional fried chicken crust, while cornstarch makes the coating lighter and crispier.
Seasoned chicken and breading: Paprika, cayenne, garlic powder, onion powder, and dried herbs flavor both the meat and its crunchy exterior.
The result is homemade Southern fried chicken with a satisfying crust that doesn’t overwhelm the juicy chicken underneath.
Ingredients for Southern Fried Chicken
This classic fried chicken recipe uses familiar pantry seasonings and a few ingredients that make a noticeable difference.
Chicken and Buttermilk
Whole chicken: One whole chicken, cut into eight pieces, provides a combination of breasts, thighs, drumsticks, and wings. Bone-in chicken delivers traditional Southern fried chicken flavor.
Buttermilk: The recipe uses 1½ cups of buttermilk to create a tangy marinade that helps keep the chicken tender.
Eggs: Two eggs are mixed into the buttermilk to help the seasoned coating cling to the chicken.
Crispy Coating and Seasonings
All-purpose flour: Forms the foundation of the golden fried chicken crust.
Cornstarch: Adds extra crunch and helps prevent a heavy, dense coating.
Salt and spices: Paprika, cayenne pepper, black pepper, garlic powder, onion powder, dried parsley, and dried basil create a balanced savory flavor.
Frying fat: Lard is the traditional option used in this recipe. Peanut oil or vegetable shortening can also be used for frying.
How to Make Southern Fried Chicken
Making crispy Southern fried chicken requires a little planning, but the cooking process is manageable.
Step 1: Season the Chicken
Combine the paprika, cayenne, black pepper, garlic powder, onion powder, parsley, basil, and 1 teaspoon of salt.
Toss the chicken pieces with 1 tablespoon of the seasoning mixture, making sure each piece is evenly coated.
Reserve the remaining spices for the flour mixture.
Step 2: Marinate in Buttermilk
Whisk together the buttermilk and eggs.
Pour the mixture over the seasoned chicken, ensuring every piece is coated.
Cover and refrigerate for at least four hours. For deeper flavor, leave the chicken in the refrigerator overnight.
Step 3: Prepare the Coating
Combine the all-purpose flour, cornstarch, remaining seasoning mixture, and remaining 2 teaspoons of salt in a shallow dish.
Remove the chicken from the marinade when you’re ready to fry.
Allow excess buttermilk to drip off before coating each piece thoroughly in the seasoned flour.
Shake away loose flour to prevent excess coating from falling into the frying fat.
Step 4: Fry Until Golden Brown
Heat the frying fat in a deep cast-iron skillet or Dutch oven to 350°F.
Carefully lower the coated chicken into the hot fat, working in small batches to avoid overcrowding.
Fry until the coating becomes deep golden brown, turning occasionally.
Cooking takes approximately 10–15 minutes, depending on the size and thickness of each piece.
Most importantly, check the thickest part of the chicken with a food thermometer.
According to the USDA’s safe minimum internal temperature chart, chicken must reach 165°F.
Step 5: Drain and Serve
Transfer the cooked chicken to a wire rack positioned over a baking sheet.
This allows excess fat to drain without trapping steam underneath the crispy coating.
Let the chicken rest briefly before serving.
Tips for Extra-Crispy Southern Fried Chicken
A few small adjustments can make a big difference when preparing homemade fried chicken.
Maintain the frying temperature. Keep the fat close to 350°F. If it becomes too cool, the coating may absorb excess oil. If it’s too hot, the exterior can brown before the chicken cooks through.
Avoid overcrowding. Frying too many pieces simultaneously lowers the temperature and can produce uneven results.
Use a heavy skillet. Cast iron retains heat well, helping maintain a consistent frying temperature.
Don’t rush the marinade. Four hours gives the buttermilk time to work. Overnight refrigeration is also suitable.
Drain on a rack. Paper towels can trap moisture against the crust, making it softer.
For the best texture, serve fried chicken shortly after cooking.
What to Serve With Southern Fried Chicken
This crispy fried chicken pairs beautifully with traditional Southern comfort food.
Creamy mashed potatoes and gravy provide a rich contrast to the crunchy coating. Buttermilk biscuits are another classic choice, especially when served warm with butter.
For something lighter, try coleslaw, green beans, or a fresh garden salad.
Other delicious Southern side dishes include macaroni and cheese, cornbread, collard greens, and corn on the cob.
For casual family dinners, serve the chicken with potato salad and your favorite dipping sauce.
How to Store and Reheat Fried Chicken
Store leftover Southern fried chicken in an airtight container in the refrigerator within two hours of cooking.
According to the USDA’s leftovers and food safety guidance, cooked leftovers generally keep for three to four days when properly refrigerated.
To reheat, place the chicken on a wire rack over a baking sheet and warm it in a 400°F oven until the center reaches 165°F.
For longer storage, freeze the cooked chicken in an airtight, freezer-safe container. For best quality, use within approximately four months.
Thaw frozen chicken in the refrigerator before reheating.
Frequently Asked Questions
Can I Make Southern Fried Chicken Without Buttermilk?
Yes. For a substitute, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it stand briefly before using. Prepare enough to replace the recipe’s 1½ cups of buttermilk.
The flavor and tenderizing effect may differ slightly.
Why Isn’t My Fried Chicken Crispy?
The most common causes are overcrowding, frying at an insufficient temperature, and draining chicken directly on paper towels.
Keep the frying fat near 350°F and use a wire rack after cooking.
What Temperature Should Fried Chicken Reach?
All chicken pieces must reach an internal temperature of 165°F.
Insert a food thermometer into the thickest part without touching bone.
Can I Prepare Southern Fried Chicken Ahead of Time?
Yes. Season the chicken and refrigerate it in the buttermilk marinade overnight.
Prepare the flour coating separately, then dredge and fry the chicken shortly before serving.
Can Southern Fried Chicken Be Frozen?
Yes. Allow the cooked chicken to cool briefly, then package and freeze it promptly.
Thaw overnight in the refrigerator and reheat in the oven until the center reaches 165°F. The coating may be slightly less crispy than when freshly fried.
Southern Fried Chicken Recipe (Crispy, Golden & Juicy)
Classic Southern fried chicken with a crispy, golden seasoned coating and tender, juicy meat. Chicken pieces are marinated in buttermilk, coated in seasoned flour and cornstarch, then fried until perfectly golden.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
1 whole chicken, cut into 8 pieces
1 ½ cups all-purpose flour
½ cup cornstarch (arrowroot powder may be substituted)
3 teaspoons salt, divided
¾ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon dried basil
1 ½ cups buttermilk
2 large eggs
Oil or lard, for frying
Instructions
1. In a small bowl, combine paprika, cayenne pepper, black pepper, garlic powder, onion powder, dried parsley, dried basil, and 1 teaspoon salt. Toss chicken pieces with 1 tablespoon of the seasoning mixture. Reserve the remaining seasoning.
2. Whisk together buttermilk and eggs in a bowl. Pour over the seasoned chicken, cover, and refrigerate for at least 4 hours or overnight.
3. In a shallow dish, combine flour, cornstarch, remaining seasoning mixture, and remaining 2 teaspoons salt.
4. Heat the frying fat in a deep cast-iron skillet or Dutch oven to 350°F.
5. Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture and shake off excess coating.
6. Carefully fry chicken in small batches, turning occasionally, until deep golden brown and the internal temperature reaches 165°F. Cooking takes approximately 10–15 minutes per piece, depending on size.
7. Transfer cooked chicken to a wire rack over a baking sheet to drain. Allow to rest briefly before serving.
Notes
Marinate chicken for at least 4 hours. Overnight refrigeration is also suitable.
Maintain the frying temperature near 350°F for a crispy, evenly browned coating.
Avoid overcrowding the skillet, as this lowers the frying temperature.
Use a food thermometer to confirm the thickest part of each chicken piece reaches 165°F.
Lard is the traditional frying fat used in the original recipe. Peanut oil or vegetable shortening may also be used.
Arrowroot powder may replace cornstarch, although the finished coating may differ slightly.
For a buttermilk substitute, mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Scale the mixture to replace 1½ cups of buttermilk.
Refrigerate leftovers within 2 hours and consume within 3–4 days.
Reheat leftovers in a 400°F oven until the internal temperature reaches 165°F.
Freeze cooked chicken in an airtight freezer-safe container for best quality within approximately 4 months.