Southern-Style Fried Chicken Recipe
The ultimate crispy, juicy, traditional Southern comfort food
Key Info
- Prep Time: 20 minutes (+ optional overnight marinade)
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (+ marinating time)
- Servings: 4-6
- Difficulty: Moderate
- Dietary: Contains gluten, dairy (if using buttermilk)
Equipment Needed
- Large cast-iron skillet (or heavy-bottomed Dutch oven)
- Wire cooling rack
- Meat thermometer
- Large mixing bowls
- Paper towels
- Alternative: Deep fryer if available
Ingredients
For the Marinade:
- 2 cups (475ml) buttermilk
- 2 tablespoons (30ml) hot sauce
- 1 whole chicken (4-5 lbs/1.8-2.3kg), cut into 8 pieces
- Sub buttermilk with regular milk + 1 tbsp lemon juice
For the Coating:
- 3 cups (375g) all-purpose flour
- 2 tablespoons (30g) paprika
- 2 teaspoons (10g) garlic powder
- 2 teaspoons (10g) onion powder
- 2 teaspoons (10g) black pepper
- 2 teaspoons (10g) salt
- 1 teaspoon (5g) cayenne pepper
For Frying:
- 4 cups (950ml) peanut oil
- Sub with vegetable oil or lard
Method
1. Marinate the Chicken
Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, cover, and refrigerate 4 hours to overnight.
2. Prepare the Coating
Mix flour and all seasonings in a large bowl. Remove chicken from marinade, letting excess drip off. Don’t discard marinade yet.
3. Heat the Oil
Pour oil into skillet, filling about 1/3 full. Heat to 350°F/175°C (use thermometer).
4. Dredge the Chicken
Dip each piece in remaining marinade. Coat thoroughly in seasoned flour. Shake off excess.
5. Fry the Chicken
Place pieces skin-side down in hot oil. Don’t overcrowd the pan. Fry 12-15 minutes per side until golden brown. Internal temperature should reach 165°F/74°C.
Crucial Tips
- Let chicken come to room temperature before frying
- Maintain oil temperature between 325-350°F/163-175°C
- Use tongs to turn chicken only once
- Dark meat takes longer than white meat
Storage & Variations
Storage:
- Refrigerate up to 3 days
- Reheat in 350°F/175°C oven for 15-20 minutes
Common Mistakes:
- Overcrowding the pan
- Oil too hot or cold
- Not letting chicken rest after cooking
Variations:
- Extra spicy: Double the cayenne
- Extra crispy: Double-dredge in coating
- Nashville Hot: Brush with spiced oil after cooking
This recipe yields perfectly crispy, juicy Southern fried chicken every time. The key is patience with the marinating and maintaining proper oil temperature throughout cooking.
