There’s something magical about perfectly fried chicken—a shatteringly crisp, golden-brown crust giving way to impossibly juicy, flavorful meat inside. This Southern Fried Chicken recipe uses a buttermilk marinade, seasoned flour dredge, and careful frying for unforgettable results. The payoff is absolutely worth it.
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Why You’ll Love This Southern Fried Chicken
- Unbeatable Crunch: Double-dredging creates a seriously sturdy, audibly crisp crust.
- Insanely Juicy Meat: A long buttermilk brine tenderizes and adds flavor deep into the chicken.
- Deep, Savory Flavor: Layers of seasoning from marinade to flour make it incredibly moreish.
- Crowd-Pleasing Classic: Golden fried chicken is nostalgic, comforting, and universally adored.
Ingredients & Tools
- 1 whole chicken (about 1.5 kg / 3-4 lbs), cut into 8-10 pieces
- 1 liter buttermilk
- 2 tbsp hot sauce (like Crystal or Texas Pete)
- 450 g all-purpose flour
- 2 tbsp cornstarch
- 1.5 tbsp fine sea salt
- 2 tsp black pepper, freshly ground
- 2 tsp garlic powder
- 2 tsp onion powder
- 1.5 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 liter neutral oil, for frying (like peanut, canola, or vegetable)
Tools: A large, heavy-bottomed Dutch oven or deep fryer, a deep-fry thermometer, two large bowls, tongs, a wire rack set over a baking sheet.
Notes: Don’t skip the cornstarch—it’s our secret for an extra-crispy, non-greasy crust. The hot sauce in the buttermilk adds depth, not heat.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 30 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 30 minutes (plus 4-12 hours marinating) | Cook Time: 25 minutes | Total Time: 55 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Patience is your best ingredient. Rushing the marinating process is the number one reason for less-flavorful chicken. Letting it soak for at least 4 hours, or ideally overnight, makes a world of difference in both texture and taste.
- Get your oil temperature right. This is non-negotiable. If the oil is too cool, the chicken will be greasy; too hot, and the outside will burn before the inside cooks. A deep-fry thermometer is your best friend here.
- Don’t crowd the pot. Frying too many pieces at once will cause the oil temperature to plummet. Fry in small batches to maintain that steady, golden sizzle and ensure an even, crisp fry on every piece.
- Let the dredged chicken rest. After you’ve coated the chicken in flour, let it sit on the wire rack for about 10-15 minutes before frying. This allows the coating to set and adhere better, preventing it from sliding off in the oil.
How to Make Southern Fried Chicken
Step 1: The Buttermilk Brine. In a large bowl, whisk together the buttermilk and hot sauce. Add your chicken pieces, making sure each one is fully submerged. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but ideally 8 to 12 hours (overnight is perfect). This slow soak is what tenderizes the meat and builds the foundational flavor.
Step 2: Prepare the Dredge. About 30 minutes before you’re ready to fry, take the chicken out of the fridge to take the chill off. In another large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Whisk it really well so that every single spice is evenly distributed throughout the flour. This is your flavor-packed crust.
Step 3: The Double-Dredge. Set up your station: bowl of marinated chicken, bowl of seasoned flour, and a wire rack set over a baking sheet. Working with one piece at a time, lift the chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to ensure a good, thick coating. Dip it back into the buttermilk for just a second, then give it a final dredge in the flour, again pressing firmly. Place it on the wire rack. Repeat with all pieces.
Step 4: Let the Coating Set. This is a crucial resting period! Let the breaded chicken sit on the rack for 10-15 minutes. You’ll notice the coating looks less dusty and more paste-like—this is exactly what you want. It means the coating will stay put during frying, creating that iconic, craggy crust.
Step 5: Heat the Oil. Pour your oil into a heavy-bottomed Dutch oven until it’s about 3-4 inches deep. Attach your deep-fry thermometer and heat the oil over medium-high heat to 175°C (350°F). This is the ideal temperature for frying chicken—hot enough to cook and crisp, but not so hot that it burns.
Step 6: Fry to Golden Perfection. Carefully lower 3-4 pieces of chicken into the hot oil using tongs, skin-side down if applicable. Don’t overcrowd the pot! The oil should bubble vigorously. Fry for about 12-16 minutes, turning occasionally, until the crust is a deep, golden brown and the internal temperature of the chicken reaches 74°C (165°F). You’ll know it’s done when it looks irresistible and sounds hollow when you tap the crust.
Step 7: Drain and Rest. As each batch finishes, transfer the chicken back to the wire rack—do not place it on paper towels! The rack allows air to circulate, keeping the bottom of the chicken just as crisp as the top. Let it rest for at least 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Wrap pieces individually and freeze for up to 3 months.
- Reviving: Reheat in an air fryer or oven to restore crispness.
Serving Suggestions
Complementary Dishes
- Creamy Mac and Cheese — The ultimate comfort food pairing. The rich, cheesy pasta is a perfect textural and flavor contrast to the crisp, savory chicken.
- Classic Creamy Coleslaw — That cool, crunchy, and slightly tangy slaw cuts through the richness of the fried chicken beautifully, balancing the whole plate.
- Buttery Mashed Potatoes with Gravy — For the ultimate indulgent meal. Smother those fluffy potatoes in gravy and enjoy a bite with a piece of chicken for pure bliss.
Drinks
- Sweet Iced Tea — A non-negotiable Southern companion. Its sweet, refreshing quality is the perfect palate cleanser between bites of savory, fried goodness.
- A Crisp Lager — The light, bubbly effervescence of a cold beer helps to cut through the fat and refresh your taste buds, making each bite of chicken taste like the first.
Something Sweet
- Warm Peach Cobbler — Ending the meal with this warm, fruity, and cinnamon-spiced dessert feels like a natural, homely extension of the Southern theme.
- Rich Banana Pudding — Layers of vanilla wafers, fresh bananas, and creamy pudding provide a cool, sweet, and comforting finish that everyone will love.
Top Mistakes to Avoid
- Mistake: Frying with cold chicken straight from the fridge. This causes the oil temperature to drop too quickly, leading to greasy, undercooked chicken. Always let your breaded chicken sit out for 15-20 minutes to come closer to room temperature.
- Mistake: Not using a thermometer. Guessing the oil temperature is a recipe for disaster. I’ve messed this up before too… too cool and it’s soggy, too hot and it’s burnt. A £10 thermometer is the best investment for perfect fried chicken.
- Mistake: Moving the chicken too much while frying. Once you place the chicken in the oil, leave it alone for a minute or two! Constantly turning it can knock off the delicate coating before it has a chance to set and crisp up.
- Mistake: Draining on paper towels. This seems logical, but it traps steam and makes the bottom of the chicken soggy. A wire rack is essential for keeping the entire crust perfectly crisp.
Expert Tips
- Tip: Add a spoonful of the buttermilk marinade to the flour. As you’re dredging, take a spoon and drizzle a little of the leftover buttermilk into the flour mixture in a few spots. Then, use a fork to lightly mix it in. This creates little clumps that will fry up into extra-craggy, ultra-crispy bits on your crust.
- Tip: Fry the dark meat first. Thighs and drumsticks take a minute or two longer to cook than breasts and wings. Start with the dark meat, then do the white meat. This way, everything finishes at roughly the same time and you can serve it all hot together.
- Tip: For extra heat, add seasoning to the buttermilk. If you like a spicier kick, mix a tablespoon of your spice blend directly into the buttermilk marinade. This ensures the heat penetrates the meat itself, not just the crust.
- Tip: Re-crisp leftovers in the air fryer or oven. If you have leftovers (lucky you!), reheat them in an air fryer at 190°C for 4-5 minutes or a 200°C oven for 8-10 minutes. It brings the crust back to life almost like it was freshly fried.
FAQs
Can I use boneless, skinless chicken breasts?
You absolutely can, but you’ll be missing out on some of the classic texture and flavor. The skin and bone contribute to incredible juiciness and a richer taste. If you do use boneless, skinless cuts, reduce the frying time significantly—to about 6-8 minutes—to avoid drying them out. The buttermilk marinade becomes even more critical here to keep the meat tender.
What’s the best oil for frying chicken?
You want an oil with a high smoke point and a neutral flavor. Peanut oil is my top choice—it gets very hot without burning and imparts a clean taste. Canola, vegetable, or sunflower oil are also excellent, affordable options. Avoid olive oil or butter; they have smoke points that are too low and will burn, giving the chicken an off-flavor.
How long can I marinate the chicken?
The sweet spot is 8 to 12 hours (overnight). You can go up to 24 hours, but any longer and the acid in the buttermilk can start to break down the proteins too much, giving the outer layer of the meat a slightly mushy texture. A minimum of 4 hours is needed for the tenderizing effect to really work its magic.
Why is my coating falling off?
This usually happens for one of two reasons. First, you didn’t let the coated chicken rest before frying, so the dredge didn’t have time to hydrate and adhere. Second, your oil wasn’t hot enough when you added the chicken. A sufficiently hot oil will instantly “seize” the outer coating, locking it onto the chicken.
Can I bake this instead of frying?
For a healthier alternative, you can! It won’t be the same classic fried chicken, but it can still be delicious. After dredging, place the chicken on a wire rack over a baking sheet. Spray or brush generously with oil and bake at 200°C (400°F) for 40-50 minutes, flipping halfway, until golden brown and cooked through. The crust will be more of a baked coating than a fry, but it’s a great option.
Southern Fried Chicken
Make the best Southern Fried Chicken with our easy recipe. A buttermilk brine and double-dredge create a crispy, juicy classic. Get the recipe now!
Ingredients
For the Marinade
-
1 liter buttermilk
-
2 tbsp hot sauce (like Crystal or Texas Pete)
-
1 whole chicken (about 1.5 kg / 3-4 lbs, cut into 8-10 pieces)
For the Dredge
-
450 g all-purpose flour
-
2 tbsp cornstarch
-
1.5 tbsp fine sea salt
-
2 tsp black pepper (freshly ground)
-
2 tsp garlic powder
-
2 tsp onion powder
-
1.5 tsp smoked paprika
-
1 tsp cayenne pepper (adjust to taste)
For Frying
-
1 liter neutral oil (for frying (like peanut, canola, or vegetable))
Instructions
-
In a large bowl, whisk together the buttermilk and hot sauce. Add your chicken pieces, making sure each one is fully submerged. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but ideally 8 to 12 hours (overnight is perfect).01
-
About 30 minutes before you're ready to fry, take the chicken out of the fridge to take the chill off. In another large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.02
-
Working with one piece at a time, lift the chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to ensure a good, thick coating. Dip it back into the buttermilk for just a second, then give it a final dredge in the flour, again pressing firmly. Place it on the wire rack. Repeat with all pieces.03
-
Let the breaded chicken sit on the rack for 10-15 minutes.04
-
Pour your oil into a heavy-bottomed Dutch oven until it's about 3-4 inches deep. Attach your deep-fry thermometer and heat the oil over medium-high heat to 175°C (350°F).05
-
Carefully lower 3-4 pieces of chicken into the hot oil using tongs, skin-side down if applicable. Fry for about 12-16 minutes, turning occasionally, until the crust is a deep, golden brown and the internal temperature of the chicken reaches 74°C (165°F).06
-
As each batch finishes, transfer the chicken back to the wire rack. Let it rest for at least 5-10 minutes before serving.07
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