Introduction
Welcome to a true Southern classic — crispy, juicy, golden fried chicken that tastes just like Sunday dinner at Grandma’s house. This recipe brings together tender buttermilk-soaked chicken, bold seasoning, and that signature Southern crunch everyone loves. Each bite delivers flavor, comfort, and nostalgia. Whether you’re serving it with collard greens, macaroni & cheese, candied yams, or cornbread, this fried chicken will steal the show at any meal. Perfect for weeknight dinners, family gatherings, and holidays — this is soul food at its finest.
Southern Fried Chicken (Crispy, Juicy & Golden)
Crispy, juicy Southern Fried Chicken marinated in buttermilk and fried to golden perfection—simple, flavorful, and irresistibly crunchy every time.
Ingredients
Method
- Marinate the Chicken: In a large bowl, whisk the buttermilk, hot sauce, and seasonings. Add the chicken and marinate 1–4 hours (or overnight).
- Prepare the Coating: In another bowl, mix flour, cornstarch, and all seasonings.
- Coat the Chicken: Remove chicken from marinade, let excess drip off, then coat each piece fully in the seasoned flour.
- Heat the Oil: Fill skillet with 2–3 inches of oil and heat to 340–350°F.
- Fry the Chicken: Add pieces carefully and fry 12–15 minutes, turning occasionally, until crispy, golden, and fully cooked.
- Drain & Serve: Place fried chicken on a wire rack to stay crisp. Serve hot.
Notes
- For extra crunch, double-dip: marinade → flour → marinade → flour.
- Use a thermometer; temp between 340–350°F is ideal.
-
Let the chicken rest 10 minutes before frying to prevent the coating from falling off.
⭐ Storage
- Refrigerate up to 3 days
- Reheat in air fryer or oven for best crisp results
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
- In a large bowl, add the chicken pieces.
- Pour in the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
- Mix well, cover, and refrigerate 1–4 hours for best flavor (overnight is even better).
2. Prepare the Seasoned Flour
- In another large bowl, combine:
- flour
- cornstarch
- seasoned salt
- garlic powder
- onion powder
- paprika
- poultry seasoning
- cayenne
- black pepper
- Mix thoroughly.
3. Coat the Chicken
- Remove chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour mixture.
- Press the flour onto the chicken to create a thick coating.
- 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
- Carefully place chicken into the hot oil, skin side down.
- Fry 12–15 minutes, turning occasionally, until golden brown and crispy.
- Internal temperature should reach 165°F.
- 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.