Southern Fried Chicken Recipe

Southern Fried Chicken is one of the most iconic comfort foods in the United States. Known for its golden, crispy crust and juicy, flavorful meat inside, this dish has deep roots in Southern cuisine.

Its magic lies in the perfect seasoning, a tenderizing buttermilk marinade, and a well-fried crunchy coating. Whether served at Sunday family dinners, summer picnics, or holiday gatherings, it’s always a crowd-pleaser.

Why I Love This Recipe

• Crispy on the outside, juicy on the inside — the ultimate fried chicken texture.
• The seasoning is spot-on, with just the right blend of herbs and spices.
• It’s comfort food that brings people together.

Why It’s a Must-Try Dish

Southern Fried Chicken is a piece of culinary history — a dish that has stood the test of time because it’s simply delicious. The combination of a flavorful buttermilk marinade, seasoned flour, and careful frying creates a meal you can’t help but crave. Once you make it at home, you’ll understand why it’s one of the most loved chicken recipes in the U.S.

Time & Serving Info

• Preparation Time: 20 minutes (plus marinating time)
• Cooking Time: 20–25 minutes
• Total Time: 45 minutes (plus marinating)
• Servings: 6 pieces (about 3–4 servings)
• Calories: ~400 kcal per piece (approximate)

Ingredients

For the Marinade:

• 6 bone-in, skin-on chicken pieces (thighs, drumsticks, or breast halves)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional, for spice)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper

For the Coating:

• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1 tsp black pepper

For Frying:

• Vegetable oil or peanut oil (enough for deep or shallow frying)

Directions

Step-by-Step Preparation Method

1. Marinate the Chicken

1. In a large bowl, mix buttermilk, hot sauce (if using), paprika, garlic powder, onion powder, salt, and pepper.
2. Add chicken pieces, making sure they’re fully submerged.
3. Cover and refrigerate for at least 4 hours (overnight for best flavor).

2. Prepare the Coating

1. In a shallow dish, combine flour with paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.
2. Mix well to distribute seasoning evenly.

3. Coat the Chicken

1. Remove chicken from marinade, letting excess drip off.
2. Dredge each piece in the seasoned flour, pressing firmly so coating sticks.
3. For extra crunch, dip coated chicken back into buttermilk, then dredge again in flour.

4. Fry the Chicken

1. Heat oil in a deep skillet or Dutch oven to 175°C (350°F).
2. Carefully place chicken pieces in the oil, skin side down first.
3. Fry in batches (don’t overcrowd) for 12–15 minutes for dark meat or 8–10 minutes for white meat, turning halfway, until golden brown and cooked through (internal temp: 75°C / 165°F).
4. Transfer to a wire rack or paper towels to drain excess oil.

How to Serve

Serve hot with:

• Mashed potatoes & gravy
• Buttermilk biscuits
• Coleslaw
• Corn on the cob
• Iced tea or lemonade

Additional Recipe Tips & Variations

• Crispier crust: Double dredge for an extra crunchy bite.
• Spicy kick: Add more cayenne or chili powder to the flour mix.
• Oven-fried version: Bake at 200°C (400°F) for 40–45 minutes, spraying with oil for crispness.
• Boneless option: Use chicken tenders or boneless thighs for easier eating.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Reheat in oven to keep crispy.
• Reheating Tip: Avoid microwaving — it softens the crust. Use an oven or air fryer instead.

Special Equipment Needed

• Large mixing bowl (for marinade)
• Shallow dish (for coating)
• Deep skillet or Dutch oven
• Meat thermometer
• Wire rack for draining

FAQ:

Q1: Can I skip the buttermilk?
You can, but buttermilk tenderizes the chicken and adds flavor. Use regular milk with lemon juice or vinegar as a substitute.

Q2: What’s the best oil for frying?
Peanut oil, canola oil, or vegetable oil — they have high smoke points and neutral flavor.

Q3: Can I make it ahead?
You can marinate and bread the chicken ahead, but fry just before serving for best crispness.

Q4: How do I prevent soggy fried chicken?
Drain on a wire rack instead of paper towels to keep the crust crisp.

Conclusion

Southern Fried Chicken is more than just a meal — it’s a tradition. With its golden, crunchy coating and juicy, tender meat, it’s no wonder this dish is beloved across the U.S. Whether you serve it for a Sunday family dinner, a picnic, or a special occasion, it’s guaranteed to disappear quickly. Once you master this recipe, you’ll have a go-to dish that always brings smiles to the table.