Southern Fried Chicken Recipe

Southern Fried Chicken is the ultimate comfort food — golden, crispy on the outside and juicy, tender on the inside. This beloved classic is seasoned to perfection and fried until beautifully crunchy. Whether served at Sunday supper, picnics, or family gatherings, it’s a dish that brings everyone to the table with a smile. Here’s a traditional recipe that captures all the soul and flavor of the South.

Ingredients:

For the Chicken:

• 1 whole chicken (cut into 8-10 pieces) or 2.5 lbs bone-in chicken thighs and drumsticks

• 2 cups buttermilk

• 2 tsp hot sauce (optional)

• 1 tsp salt

• 1/2 tsp black pepper

For the Flour Dredge:

• 2 cups all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne pepper (adjust to taste)

• 1 tsp salt

• 1/2 tsp black pepper

For Frying:

• Vegetable oil or peanut oil, for deep frying (enough to fill skillet about 2 inches deep)

• Instructions:

  1. Marinate the Chicken:

     • In a large bowl, combine buttermilk, hot sauce, salt, and pepper.

     • Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.

  2. Prepare the Coating:

     • In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

  3. Dredge the Chicken:

     • Remove chicken from the buttermilk, letting excess drip off.

     • Dredge each piece in the seasoned flour, pressing it in to ensure a thick, even coating. Set aside on a wire rack and let rest 10–15 minutes to help the coating adhere.

  4. Fry the Chicken:

     • Heat oil in a large cast iron skillet or heavy-bottomed pot to 325–350°F (165–175°C).

     • Fry chicken in batches without overcrowding the pan. Cook each piece for 10–14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

  5. Drain and Rest:

     • Transfer chicken to a wire rack or paper towel-lined plate to drain.

     • Let rest for 5 minutes before serving.

     • Serving Suggestions:

       Pair with creamy coleslaw, mashed potatoes, cornbread, or a side of hot sauce for the full Southern experience!

       Let me know if you’d like a buttermilk-free version or oven-baked alternative.