If you’re craving soul-satisfying comfort food that crunches just right and bursts with flavor, you’ve got to try The Best Southern Fried Chicken (+Video) Recipe. This dish brings together crispy, golden crust and juicy, tender meat in the most delightful way, delivering an authentic taste of Southern hospitality that feels like a warm, delicious hug. Trust me, once you get a bite of this perfect fried chicken, it’ll become your go-to recipe whenever you want that home-cooked magic on your plate.
Ingredients You’ll Need
The beauty of The Best Southern Fried Chicken (+Video) Recipe lies in its simple, accessible ingredients, each playing a crucial role in creating its signature flavor and irresistible texture. From the tangy buttermilk marinade that tenderizes the chicken, to the blend of spices that give it that classic soul, every ingredient pulls its weight.
- 1 whole chicken, cut up: Choose your preferred cuts to ensure even cooking and juicy, flavorful results.
- 2 teaspoons kosher salt: Essential for seasoning the chicken inside and out, bringing out all the natural flavors.
- 2 teaspoons garlic powder: Adds a subtle savory note that complements the crispy crust beautifully.
- 2 teaspoons onion powder: Brings a mild sweetness to balance the spices in the marinade.
- 2 cups buttermilk: The secret weapon that tenderizes and imparts a gentle tanginess to the chicken.
- 2 Tablespoons hot sauce: Provides a gentle kick for an authentic Southern heat without overpowering.
- 2 cups all-purpose flour: Forms the foundation of the crispy coating for that perfect golden crust.
- 1 cup cornstarch: Adds extra crunch and lightness to the outer coating.
- 2 teaspoons kosher salt (for flour mixture): Keeps the seasoning consistent in every bite.
- 2 teaspoons paprika: Offers smoky color and flavor, bringing the crust to life.
- 2 teaspoons black pepper: Delivers mild heat and depth to the dredging mix.
- Peanut oil: Ideal for frying because of its high smoke point and neutral flavor.
- Flaked salt (optional, for serving): A sprinkle on the finished chicken elevates the flavors and adds a delicate crunch.
How to Make The Best Southern Fried Chicken (+Video) Recipe
Step 1: Season and Marinate the Chicken
Start by seasoning your chicken pieces generously with kosher salt, garlic powder, and onion powder. Toss to coat every piece evenly in those fragrant spices. Then, combine the buttermilk and hot sauce, and pour it over the chicken. This marinade is the star that tenderizes the meat while infusing it with that subtle, spicy tang. Cover and let it chill in the fridge for at least 2 hours, though overnight marination delivers the most tender results.
Step 2: Prepare the Flour Coating
While the chicken marinates, whisk together the flour, cornstarch, salt, paprika, and black pepper in a medium bowl. This flavorful, crunchy coating will give your chicken that signature crispy crust we all love. The combination of flour and cornstarch keeps the crust light yet perfectly crunchy once fried.
Step 3: Heat the Oil for Frying
Fill your deep fryer or a large, heavy-bottomed skillet with peanut oil and heat it to 325°F. Keep a close eye on the temperature, especially if using a cast iron skillet, as it retains heat quickly and can cause the chicken to brown too fast. Adjust to around 300°F if the crust is getting too dark before the chicken is cooked through.
Step 4: Coat the Chicken Pieces
Remove chicken pieces one by one from the marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring every nook and cranny is coated well. Shake off the excess flour and allow the pieces to rest briefly, letting the coating adhere and turn slightly pasty for an extra crispy finish after frying.
Step 5: Fry the Chicken in Batches
Carefully lower the chicken pieces into the hot oil, taking care not to overcrowd the pan—three or four pieces at a time work best. Fry until golden brown on all sides, flipping occasionally for even cooking. Expect dark meat to take 12 to 14 minutes, while white meat typically cooks in 8 to 10 minutes, but always check for an internal temperature of 165°F to be safe.
Step 6: Rest and Season
Once fried to crispy perfection, transfer the chicken to a paper towel-lined rack or tray to drain excess oil. Immediately sprinkle with flaked salt to add a delicate crunch and accentuate the flavors. Repeat the frying process with the remaining chicken pieces and prepare to enjoy!
How to Serve The Best Southern Fried Chicken (+Video) Recipe
Garnishes
While the fried chicken shines on its own, a sprinkle of fresh herbs like parsley or a pinch of flaked sea salt can add a visually appealing touch and a hint of freshness that balances the deep-fried richness.
Side Dishes
The magic of The Best Southern Fried Chicken (+Video) Recipe comes alive when paired with classic Southern sides. Think buttery mashed potatoes, creamy coleslaw, crispy green beans, or even a flaky buttermilk biscuit to soak up all that savory goodness. These sides round out the meal with contrasting textures and flavors that will have everyone asking for seconds.
Creative Ways to Present
If you’re entertaining or want to switch things up, serve the chicken on a rustic platter lined with paper for an authentic Southern vibe. For a modern twist, layer the crispy chicken atop a fresh salad or serve it with spicy honey drizzle for a sweet, savory combo that’s unforgettable.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keeping it covered well prevents the chicken from drying out while preserving that delicious crust.
Freezing
To enjoy The Best Southern Fried Chicken (+Video) Recipe later, freeze the cooked pieces individually on a baking sheet. Once solid, transfer them to a freezer-safe bag or container and freeze for up to 2 months. This method keeps the crust from sticking together and allows for easy reheating.
Reheating
For the crispiest results, reheat your fried chicken in a 375°F oven on a wire rack over a baking sheet for about 15 to 20 minutes until heated through. This preserves the crunch and warms the inside without drying out the meat.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs or your favorite cuts can be used and deliciously adapt The Best Southern Fried Chicken (+Video) Recipe to suit your preferences. Just adjust frying times slightly based on the size of the pieces.
Is buttermilk essential for this recipe?
Buttermilk is key to tenderizing and flavoring the chicken, so it’s highly recommended. If you don’t have buttermilk, you can create a substitute by adding a tablespoon of lemon juice or vinegar to 1 cup of milk.
Can I fry this chicken without a deep fryer?
Definitely! A large, heavy skillet or cast iron pan filled with enough oil to submerge the chicken pieces works wonderfully. Just monitor the temperature carefully to avoid burning the crust.
Why do you let the coated chicken rest before frying?
Allowing the coated chicken to rest helps the flour and cornstarch mixture adhere better and develop a slightly pasty surface, which crisps up beautifully during frying for the signature crunch.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—the internal temperature should read 165°F. This ensures the chicken is safe to eat while staying juicy inside.
Final Thoughts
If you’re ready to treat your taste buds and impress family or friends, give The Best Southern Fried Chicken (+Video) Recipe a try. This beloved classic brings a crunchy, flavorful experience that turns any meal into a celebration of Southern comfort. I can’t wait for you to taste that crispy crust and juicy inside that will have you coming back for more every time!
Print
The Best Southern Fried Chicken (+Video) Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 24 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
This classic Southern Fried Chicken recipe delivers crispy, golden brown chicken with a flavorful, spicy buttermilk marinade and a crunchy seasoned coating. Perfectly fried to juicy perfection, this dish is a southern staple ideal for family dinners or special gatherings.
Ingredients
Chicken and Marinade
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 tablespoons hot sauce
Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
For Frying and Serving
- Peanut oil (for frying)
- Flaked salt (optional, for serving)
Instructions
- Season the chicken: Place the 1 whole chicken cut up in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder over the chicken, then toss to coat evenly with the spices.
- Marinate the chicken: Add 2 cups buttermilk and 2 tablespoons hot sauce to the bowl. Stir to combine the marinade with the chicken pieces. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
- Prepare the coating: In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper. Set aside.
- Heat the oil: Fill a deep fryer or large heavy skillet with peanut oil or another neutral frying oil. Preheat the oil to 325°F. Monitor oil temperature carefully, adjusting heat to maintain 300°F if the chicken coating begins darkening too fast.
- Coat the chicken pieces: Working one piece at a time, lift chicken from the marinade allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, making sure it’s fully coated. Shake off any excess flour. Let the coated chicken rest a few minutes until the coating feels slightly pasty.
- Fry the chicken: Carefully add chicken pieces to the hot oil in batches of 3 or 4 pieces to avoid overcrowding. Fry, turning every few minutes, until chicken is evenly golden brown and the internal temperature reaches 165°F.
- Check doneness: Dark meat pieces generally take 12-14 minutes to cook, while white meat takes approximately 8-10 minutes. Use a meat thermometer to confirm doneness for safety and optimal juiciness.
- Drain and season: Remove fried chicken and place on a paper towel lined sheet tray to absorb excess oil. Immediately sprinkle with flaked salt if desired. Repeat the frying and draining process with remaining chicken pieces until all are cooked and seasoned.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of 2 hours is adequate.
- Use a digital meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Peanut oil is preferred for frying due to its high smoke point and neutral flavor, but any neutral oil with a high smoke point will work.
- Avoid overcrowding the pan as this lowers oil temperature and can lead to greasy chicken.
- Letting coated chicken rest before frying helps the batter adhere better and develop a crispier crust.
