Best Southern Fried Chicken Recipe: Crispy, Juicy, and Authentic

Hey there, fellow food lovers! Today, I’m super excited to share with you my absolute favorite recipe for Southern fried chicken. It’s crispy, juicy, and packed with flavor—everything you’d want in a classic Southern dish. Whether you’re cooking for a quick family dinner or a cozy weekend meal, this recipe is sure to become a staple in your kitchen. So grab a glass of sweet tea, sit back, and let’s dive into the secrets of making the best Southern fried chicken you’ve ever tasted!

Why You’ll Love This Recipe

• Crispy exterior with a juicy interior—every bite is perfection.
• Simple ingredients that you probably already have in your pantry.
• Perfect for quick family dinners or special occasions.
• Customizable to suit your spice level—mild or bold, you choose!

Ingredients

Here’s what you’ll need to make this mouthwatering Southern fried chicken:

• 3-4 lbs bone-in, skin-on chicken pieces
• 2 cups buttermilk
• 2 tsp hot sauce (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 1/2 tsp salt
• 1 tsp black pepper
• Vegetable oil or peanut oil, for deep frying

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make this Southern fried chicken recipe. It’s easier than you think, and the results are absolutely worth the effort!

Step 1: Marinate the Chicken

In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Submerge the chicken pieces, cover, and refrigerate for at least 2 hours or up to overnight. This step is crucial for tenderizing the chicken and infusing it with flavor.

Step 2: Prepare the Flour Mixture

In another large bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This spice blend gives the chicken its signature Southern flavor.

Step 3: Dredge the Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere well. Place breaded chicken on a wire rack and let it rest for 10-15 minutes to help the coating stick.

Step 4: Fry the Chicken

In a deep skillet or Dutch oven, heat about 2 inches of oil to 325-350°F (165-175°C). Fry the chicken in batches, skin-side down first, turning occasionally, for 12-15 minutes for thighs and drumsticks, and 8-10 minutes for wings and breasts, or until golden brown and cooked through (internal temperature 165°F/74°C). Drain on a clean wire rack set over a baking sheet or on paper towels.

Pro Tips for Making the Recipe

• Don’t skip the marinating step. The buttermilk marinade is key for tender, juicy chicken.
• Use the right oil. Peanut oil is ideal for frying because of its high smoke point and neutral flavor.
• Don’t overcrowd the skillet. Fry in batches if necessary, to ensure even cooking.
• Let the chicken rest. After dredging, letting the chicken sit for 10-15 minutes helps the coating stick better.

How to Serve

Southern fried chicken is delicious on its own, but it’s even better when paired with classic sides. Here are a few ideas:

• Fluffy chicken fried rice
• Homemade buttermilk biscuits
• Crispy coleslaw
• Mashed potatoes
• Fresh corn on the cob

Make Ahead and Storage

If you want to make this recipe ahead of time, you can marinate the chicken and prepare the flour mixture a day in advance. For storage, let the fried chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days. For extra crispiness, reheat in the oven at 350°F (175°C) for about 10-15 minutes.

And there you have it—my secret recipe for the crispiest, juiciest Southern fried chicken you’ve ever tasted! Perfect for quick family dinners or any occasion, this recipe is sure to become a favorite. Don’t forget to pair it with some Blackstone chicken fried rice for a complete meal. Happy cooking, and I’d love to hear how it turns out for you!