Crispy Southern Fried Chicken — Don’t Lose This Recipe!
There’s nothing quite like classic Southern Fried Chicken — golden, crunchy on the outside, juicy and flavorful on the inside, and seasoned just right. This recipe brings together old-fashioned buttermilk brining, a perfectly spiced flour coating, and the right frying technique to create chicken that’s crispy, tender, and absolutely irresistible.
Whether you’re cooking for Sunday dinner, a family picnic, or just craving comfort food at its finest, this fried chicken delivers that crave-worthy crunch and mouthwatering flavor every single time.
Ingredients
For the Chicken Marinade:
- 3 lbs chicken pieces (bone-in, skin-on — thighs, drumsticks, and breasts all work great)
- 3 cups buttermilk
- 2 tablespoons Louisiana hot sauce (or your favorite brand)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon baking powder (for extra crispiness)
For Frying:
- Vegetable oil or peanut oil (enough to fill your skillet or deep fryer halfway)
Optional for serving: Hot honey, pickle chips, or coleslaw
Directions
Step 1: Marinate the Chicken
Place your chicken pieces in a large mixing bowl or zip-top bag. Pour in the buttermilk, Louisiana hot sauce, salt, and black pepper. Stir gently to coat every piece evenly.
Cover and refrigerate for at least 4 hours, but ideally overnight. The longer you marinate, the more tender and flavorful your chicken will be.
Tip: The buttermilk tenderizes the meat while the hot sauce infuses flavor — don’t skip this step!
Step 2: Prepare the Seasoned Flour
In a large shallow dish, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne, salt, black pepper, and baking powder.
This mix gives your chicken that irresistible, well-seasoned crust with a subtle smoky kick from the paprika.
Step 3: Dredge the Chicken
Remove the chicken pieces from the buttermilk one at a time, allowing the excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to help the coating stick.
For an extra-crispy crust, you can double-dip: return the chicken to the buttermilk, then coat it once more in the flour mixture.
Place coated chicken on a wire rack and let it rest for 10–15 minutes — this helps the coating adhere better and results in less mess while frying.
Step 4: Heat the Oil
In a large, heavy-bottomed skillet or Dutch oven, pour enough oil to reach halfway up the sides. Heat over medium heat until the oil reaches 350°F (175°C).
Tip: Use a thermometer — maintaining the right temperature ensures your chicken fries evenly without burning.
Step 5: Fry the Chicken
Carefully place a few pieces of chicken into the hot oil, skin side down. Avoid overcrowding the pan, as it lowers the oil temperature and leads to soggy chicken.
Fry each batch for 12–15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a wire rack set over a baking sheet. Let it rest for a few minutes to allow the crust to set and the juices to redistribute.
Step 6: Serve and Enjoy
Serve your crispy fried chicken hot with your favorite sides — mashed potatoes, buttery biscuits, corn on the cob, or coleslaw. Drizzle with hot honey or serve with a side of spicy dipping sauce for an extra Southern touch.
Tips for Perfect Fried Chicken
- Use Buttermilk: It’s the secret to tender meat and flavorful crust.
- Rest Before Frying: Letting the coated chicken rest ensures the breading sticks.
- Control the Heat: Keep oil between 325°F–350°F — too low, and it’ll be greasy; too high, and it’ll burn.
- Dark Meat for Juiciness: Thighs and drumsticks tend to stay moister than chicken breast.
- Crispy Reheat Tip: Reheat leftovers in an oven or air fryer to bring back the crunch.
Timing
- Prep Time: 20 minutes
- Marinating Time: 4–8 hours
- Cook Time: 25 minutes
- Total Time: About 5 hours (mostly hands-off)
- Servings: 4–6
Why You’ll Love This Recipe
This fried chicken is everything you want it to be — crisp, flavorful, and juicy with a perfect golden crust that crunches when you bite in. The buttermilk soak and seasoned flour combine to create that authentic Southern flavor you’ll crave again and again.
It’s an old-fashioned recipe that never goes out of style — comforting, crowd-pleasing, and downright addictive.