🍗 Best Southern Fried Chicken
Crispy on the outside, juicy on the inside—with all the flavor that makes the South proud.
🛒 Ingredients
🍗 For the Chicken:
3–4 lbs bone-in chicken (drumsticks, thighs, breasts, wings)
2 cups buttermilk
1 tbsp hot sauce (optional, but recommended)
1 tsp salt
1/2 tsp black pepper
🧂 For the Flour Dredge:
2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional for heat)
1/2 tsp baking powder (for extra crispiness)
🛢️ For Frying:
Vegetable oil, peanut oil, or canola oil (enough for deep or shallow frying)
🧑🍳 Instructions
1. Marinate the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper.
Add the chicken pieces, making sure they’re submerged.
Cover and refrigerate for at least 4 hours, or preferably overnight. (This tenderizes and flavors the chicken!)
2. Prepare the Dredge
In another bowl, mix all the flour and seasonings together.
Take the chicken out of the marinade, letting the excess drip off, then dredge each piece in the seasoned flour.
Press the flour into the chicken well to get a good coating.
Optional: Double dredge by dipping in buttermilk again and back into the flour for extra crunch.
3. Rest the Coated Chicken
Place the coated chicken on a rack or tray and let it sit for 15–20 minutes. This helps the crust stick during frying.
4. Fry It Up
Heat oil in a deep skillet or Dutch oven to 325–350°F (163–177°C).
Fry chicken in batches (don’t crowd the pan), turning every few minutes until golden brown and cooked through—about 12–15 minutes depending on size.
Use a thermometer: internal temp should hit 165°F (74°C) for white meat, 175°F (79°C) for dark meat.
5. Drain and Rest
Place fried chicken on a wire rack over a baking sheet (not paper towels—they make it soggy).
Let rest for at least 5–10 minutes before serving.
🍯 Optional Southern Touches
Drizzle with hot honey
Serve with buttermilk biscuits, collard greens, or mac & cheese
A splash of Louisiana hot sauce on the side never hurts!
🧡 Pro Tips
Don’t skip the marinade—buttermilk is magic for tender, juicy chicken.
Use a thermometer for both oil temp and chicken doneness.
Letting it rest before frying and before serving is key to a perfect crust.