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Southern Fried Chicken

Southern Fried Chicken

This Southern Fried Chicken features juicy buttermilk-marinated chicken coated in a perfectly seasoned crispy crust and fried until golden brown. It's a classic comfort food recipe that's perfect for family dinners, Sunday suppers, holidays, or special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade
  • 1 whole chicken 3–4 lbs, cut into 8 pieces
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • For the Crispy Coating
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • For Frying
  • 4 cups vegetable oil or enough for deep frying
  • Optional for Serving
  • Mashed potatoes with gravy
  • Coleslaw
  • Buttermilk biscuits
  • Lemon wedges
  • Honey mustard or barbecue sauce

Method
 

  1. Marinate the Chicken
  2. Pat the chicken pieces dry with paper towels.
  3. In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  4. Add the chicken pieces and coat completely.
  5. Cover and refrigerate for at least 2 hours, preferably overnight.
  6. Prepare the Flour Coating
  7. In a separate bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  8. Mix thoroughly until evenly seasoned.
  9. Coat the Chicken
  10. Remove the chicken from the marinade and allow the excess buttermilk to drip off.
  11. Coat each piece generously in the seasoned flour.
  12. For extra crispy chicken, dip each floured piece back into the buttermilk and coat again with flour.
  13. Heat the Oil
  14. Heat the vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C).
  15. Fry the Chicken
  16. Carefully place the chicken into the hot oil, skin-side down.
  17. Fry in batches to avoid overcrowding.
  18. Cook for 12–15 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C).
  19. Drain
  20. Transfer the cooked chicken to a wire rack placed over a baking sheet.
  21. Let rest for 5–10 minutes before serving to keep the coating crispy.
  22. Serve
  23. Serve hot with mashed potatoes, coleslaw, biscuits, lemon wedges, and your favorite dipping sauce.

Notes

  • Marinating overnight gives the juiciest chicken.
  • Double dredging creates an extra crunchy crust.
  • Always maintain the oil temperature around 350°F (175°C).
  • Fry in batches to prevent the oil temperature from dropping.
  • Rest the fried chicken on a wire rack instead of paper towels to preserve crispiness.
  • Chicken is fully cooked when the thickest part reaches 165°F (74°C).