The Ultimate Southern Fried Chicken

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Nothing quite compares to the golden crunch and juicy interior of Southern fried chicken. This beloved classic has graced countless Sunday tables and family gatherings across generations. Its seasoned crust, sizzling aroma, and tender bite offer pure comfort with every mouthful.

This recipe brings you that unbeatable homemade flavor. It’s all about a deeply seasoned buttermilk soak, a crispy, craggy flour coating, and the perfect fry. Whether it’s your first time frying or you’re here to refine your technique, this Southern staple is worth every pop and sizzle.

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What Kind of Chicken Should I Use?

For truly authentic Southern fried chicken, bone-in, skin-on pieces are best. A whole chicken cut into parts gives a variety of textures: crispy wings, tender breasts, juicy thighs, and hearty drumsticks. Thighs and drumsticks tend to stay juicier longer, especially during frying. However, you can also opt for boneless cuts if you’re serving a crowd that prefers easy eating.

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Ingredients for the Ultimate Southern Fried Chicken

Chicken pieces – Bone-in and skin-on for juicy meat and crisp edges.

Buttermilk – The key to tenderizing the chicken and helping the coating stick. It infuses the meat with tang and softness.

All-purpose flour – Your classic base for a crunchy, golden crust.

Cornstarch – Adds that irresistible crisp texture to the breading.

Salt and black pepper – Seasoning at its most essential. They form the foundation of the flavor.

Garlic powder & onion powder – For aromatic depth and savory warmth.

Paprika – Brings color and a gentle smoky kick to the coating.

Cayenne pepper – Optional, for those who like a little heat with their crunch.

Eggs – Help bind the flour to the chicken for a thicker, more textured coating.

Oil for frying – Peanut oil or canola oil are ideal for their high smoke points and neutral flavor.

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How To Make the Ultimate Southern Fried Chicken

Step 1: Marinate the Chicken

Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken and add a generous pinch of salt and pepper. Cover and refrigerate for at least 4 hours or overnight for best flavor.

Step 2: Prepare the Coating

In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. In a separate bowl, beat the eggs.

Step 3: Dredge and Coat

Remove each chicken piece from the buttermilk, letting the excess drip off. Dip it into the beaten eggs, then dredge thoroughly in the seasoned flour mixture. Press the coating onto the chicken to create extra texture. For ultra-crispy crust, double dip by repeating the egg and flour steps.

Step 4: Heat the Oil

Pour enough oil into a large, heavy-bottomed skillet or Dutch oven to reach halfway up the chicken. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature.

Step 5: Fry to Perfection

Carefully lower chicken into the hot oil in batches, avoiding overcrowding. Fry each piece 12–15 minutes, turning occasionally, until golden brown and cooked through (165°F internal temperature). Drain on a wire rack set over a baking sheet to keep the crust crisp.

Step 6: Let It Rest

Let the fried chicken rest for a few minutes before serving. This allows the juices to redistribute and the crust to fully set.

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How to Serve and Store Southern Fried Chicken

Serve this Southern fried chicken hot and fresh with classic sides like creamy mashed potatoes, buttery cornbread, tangy coleslaw, or mac and cheese. It also makes a standout cold picnic option if chilled properly.

To store leftovers, let the chicken cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 375°F for 15–20 minutes to revive the crispy exterior. Avoid microwaving if you want to preserve the crunch.

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Frequently Asked Questions

How do I keep my fried chicken crispy?

Drain on a wire rack, not paper towels. Letting air circulate underneath helps maintain that crisp crust.

Can I use boneless chicken?

Yes! Boneless thighs or breasts work well—just reduce frying time by a few minutes.

What oil is best for frying?

Peanut oil and canola oil are ideal due to their high smoke points and neutral flavor.

Do I have to use buttermilk?

Buttermilk is traditional and tenderizes the chicken, but you can substitute with a mix of milk and a splash of vinegar or lemon juice.

Can I bake this instead of frying?

While you won’t get the same deep crunch, you can bake coated chicken on a wire rack at 400°F until crisp and fully cooked, flipping halfway.

Why is my crust falling off?

Make sure to press the flour into the chicken firmly and let it rest before frying. Avoid overcrowding the pan.

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Want More Dinner Ideas with Southern Charm?

If you love this Ultimate Southern Fried Chicken, these other comfort classics might just hit the spot:

• Baked Greek Yogurt Chicken Recipe for a tangy, lighter baked option.
• Classic Baked Mac and Cheese Recipe to pair with your chicken for a soul-satisfying meal.
• Sweet Buttery Honey Sweet Potato Cornbread Recipe for a sweet, soft side.
• One Pan Chicken with Buttered Noodles when you’re craving comfort in one skillet.
• Tender Juicy Crockpot Mississippi Chicken Recipe if slow-cooked flavor is more your thing.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra spice? Try it with a dipping sauce? Make it a sandwich?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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