Southern Fried Chicken Recipe
Southern Fried Chicken is a beloved classic that embodies the heart of American comfort food. Known for its irresistibly crispy crust and juicy, tender meat.
This dish has roots in Southern cooking traditions and remains a staple at family gatherings, picnics, and celebrations.
With a flavorful buttermilk marinade and seasoned flour coating, each bite offers a perfect balance of spice, texture, and satisfaction.
Why This Recipe
This Southern Fried Chicken recipe stands out for its traditional approach and classic taste.
Soaking the chicken in buttermilk tenderizes the meat and infuses it with a subtle tang, while a well-seasoned flour mix ensures a perfectly crispy, golden-brown crust.
This recipe is ideal for beginners and seasoned cooks alike, bringing authentic Southern flavor straight to your kitchen.
About This Recipe
Southern Fried Chicken has a long history in American cuisine, particularly in the South, where it’s often served with biscuits, mashed potatoes, or coleslaw.
This version brings out the best in each ingredient, from the juicy chicken to the lightly spiced coating. Whether you’re cooking for a crowd or a cozy family dinner, this recipe is easy to follow and always delivers delicious results.
Ingredients
For the Marinade:
- 4-6 chicken pieces (bone-in, skin-on)
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
For the Seasoned Coating:
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for extra spice)
- Salt and pepper, to taste
For Frying:
- Vegetable oil (enough to fill skillet about 1 inch deep)
Prep Time and Cooking Time
- Prep Time: 20 minutes (plus 2 hours for marinating)
- Cooking Time: 20-25 minutes per batch
- Total Time: Approximately 2 hours and 45 minutes
Estimated Calories
- Serving Size: 1 piece of fried chicken
- Calories per Serving: Approximately 300-400 calories
Cooking Instructions
- Marinate the Chicken
Rinse and pat dry the chicken pieces. In a large bowl, mix the buttermilk with salt and pepper, then add the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor). - Prepare the Coating
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to evenly distribute the seasonings. - Coat the Chicken
Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to help the flour adhere. For an extra crispy coating, dip the chicken back into the buttermilk briefly, then coat it in flour a second time. - Heat the Oil
In a large, heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1 inch deep. Heat the oil to 350°F (175°C). To test if the oil is hot enough, drop a small pinch of flour into the oil; if it sizzles, it’s ready. - Fry the Chicken
Carefully add a few pieces of chicken to the hot oil without overcrowding the pan. Fry for about 10-12 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as necessary to maintain oil temperature. - Drain and Serve
Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil. Serve hot with your favorite Southern sides!
FAQs
Q: Can I use boneless chicken for this recipe?
A: Yes, boneless chicken can be used, though bone-in chicken tends to stay juicier and retain more flavor during frying. If you choose boneless pieces, reduce the frying time to avoid overcooking.
Q: How do I get extra crispy fried chicken?
A: Double-dipping the chicken in buttermilk and flour helps create a thicker, crunchier crust. Also, be sure to let the coating sit for a few minutes before frying, which allows it to set for a crispier texture.
Q: Can I use an air fryer for this recipe?
A: Absolutely! To make this in an air fryer, spray the coated chicken lightly with oil and cook at 375°F (190°C) for about 20 minutes, flipping halfway, or until it’s golden and crispy.
Southern Fried Chicken Recipe
Ingredients
- For the Marinade:
- 4-6 chicken pieces bone-in, skin-on
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
- For the Seasoned Coating:
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional, for extra spice
- Salt and pepper to taste
- For Frying:
- Vegetable oil enough to fill skillet about 1 inch deep
Instructions
- Marinate the Chicken
- Rinse and pat dry the chicken pieces. In a large bowl, mix the buttermilk with salt and pepper, then add the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor).
- Prepare the Coating
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to evenly distribute the seasonings.
- Coat the Chicken
- Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to help the flour adhere. For an extra crispy coating, dip the chicken back into the buttermilk briefly, then coat it in flour a second time.
- Heat the Oil
- In a large, heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1 inch deep. Heat the oil to 350°F (175°C). To test if the oil is hot enough, drop a small pinch of flour into the oil; if it sizzles, it’s ready.
- Fry the Chicken
- Carefully add a few pieces of chicken to the hot oil without overcrowding the pan. Fry for about 10-12 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as necessary to maintain oil temperature.
- Drain and Serve
- Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil. Serve hot with your favorite Southern sides!
