🍗 Southern Fried Chicken (Crispy, Juicy & Golden)

Prep Time: 20 minutes

Marinate Time: 1–4 hours (optional but recommended)

Cook Time: 12–15 minutes per batch

Total Time: 40 minutes (plus marinating)

Servings: 6–8 pieces

🛒 Ingredients Needed

Chicken

  • 6–8 pieces bone-in chicken
    (drumsticks, thighs, wings or a mix)

Buttermilk Marinade

  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Seasoned Flour Coating

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon poultry seasoning
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon black pepper

For Frying

  • Vegetable oil or peanut oil (enough to fill skillet 2–3 inches deep)

👩🏽‍🍳 Instructions

1. Season and Marinate the Chicken

  1. In a large bowl, add the chicken pieces.
  2. Pour in the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
  3. Mix well, cover, and refrigerate 1–4 hours for best flavor (overnight is even better).

2. Prepare the Seasoned Flour

  1. In another large bowl, combine:
    • flour
    • cornstarch
    • seasoned salt
    • garlic powder
    • onion powder
    • paprika
    • poultry seasoning
    • cayenne
    • black pepper
  2. Mix thoroughly.

3. Coat the Chicken

  1. Remove chicken from the buttermilk, letting excess drip off.
  2. Dredge each piece in the seasoned flour mixture.
  3. Press the flour onto the chicken to create a thick coating.
  4. Place on a rack for 10 minutes — this helps the crust stick.

4. Heat the Oil

  • Heat oil in a heavy skillet or Dutch oven to 325–350°F.
  • Oil should be deep enough to fry at least halfway up the chicken pieces.

5. Fry the Chicken

  1. Carefully place chicken into the hot oil, skin side down.
  2. Fry 12–15 minutes, turning occasionally, until golden brown and crispy.
  3. Internal temperature should reach 165°F.
  4. Transfer to a wire rack (not paper towels) to keep it crispy.

6. Serve

Let cool slightly, then serve with:

  • Macaroni & Cheese
  • Collard Greens
  • Candied Yams
  • Cornbread
  • Potato Salad

Classic Southern plate!

🌟 Chef Tips

  • Buttermilk tenderizes the chicken and helps seasoning penetrate.
  • Cornstarch adds EXTRA crunch.
  • Letting the chicken rest after coating = a better crust.
  • Maintain oil temperature — too low makes soggy chicken, too high burns it.