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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.
Print Recipe
Prep Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

Chicken
  • 6 –8 pieces bone-in chicken drumsticks, thighs, wings, or 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 for 2–3 inches in skillet

Method
 

  1. Marinate the Chicken: In a large bowl, whisk the buttermilk, hot sauce, and seasonings. Add the chicken and marinate 1–4 hours (or overnight).
  2. Prepare the Coating: In another bowl, mix flour, cornstarch, and all seasonings.
  3. Coat the Chicken: Remove chicken from marinade, let excess drip off, then coat each piece fully in the seasoned flour.
  4. Heat the Oil: Fill skillet with 2–3 inches of oil and heat to 340–350°F.
  5. Fry the Chicken: Add pieces carefully and fry 12–15 minutes, turning occasionally, until crispy, golden, and fully cooked.
  6. 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