Southern Fried Chicken Recipe

The Ultimate Southern Fried Chicken Recipe

If you’re on the hunt for an incredibly tasty fried chicken recipe, look no further—this is the best Southern fried chicken you’ll ever make! It’s super crispy and absolutely delicious.

Perfectly Crispy Skin and Juicy Chicken
As a proud Southerner, I can tell you that fried chicken is a staple around here. It’s not just food; it’s a tradition! This recipe has become one of my all-time favorites, and it took me a few years to nail it down. It gives you that perfect crunch on the outside while keeping the inside nice and juicy. In my opinion, it’s the gold standard for fried chicken. Just remember, making this tasty dish takes some time, so don’t rush it!

Frequently Asked Questions:
Can I swap out the buttermilk?
Not a chance! If you’re going through the effort of making fried chicken, you need that real buttermilk. The kind you buy from the store—no shortcuts with milk and vinegar here. Letting the chicken soak overnight really brings out the flavor and keeps it moist.

Why add cornstarch to the batter?
Mixing cornstarch with flour is the secret to achieving that ultra-crispy exterior.

Can I use chicken breasts for this recipe?
Absolutely! Feel free to choose any chicken pieces you prefer. Just make sure to cook it until the internal temperature hits 165°F.

Is peanut oil the best for frying?
Peanut oil has a neutral flavor that won’t interfere with the chicken’s taste. If you can’t find that, canola oil works well too.

Why do Southern cooks swear by cast iron skillets?
I usually fry my chicken in a deep pot, but you can definitely use cast iron if you prefer. Just be careful—cast iron can get really hot and sometimes leaves those annoying dark spots if you’re not watching it closely.

How can I make my fried chicken taste like KFC?
You’ll want to use a mix of 11 herbs and spices. Swap out the garlic powder, onion powder, salt, and pepper for the following: (you’ll skip seasoning the chicken pieces individually—just mix about 2.5 tablespoons of this blend into the flour/cornstarch mixture).

Here’s a quick spice mix for you:

2 tsp salt
½ tbsp dried thyme
½ tbsp dried basil
1 tsp dried oregano
1 tsp celery salt
½ tbsp black pepper
1 tbsp mustard powder
2 tbsp paprika
2 tbsp garlic salt
1 tbsp ground ginger
1 tbsp white pepper (if you have it)
What should I serve with this chicken?
The options are endless! A few favorites of mine are Southern-style fried okra, potato salad, coleslaw, buttery biscuits, and mac and cheese.

Ingredients You’ll Need:
Whole chicken (cut into pieces) – feel free to use your favorite cuts: breasts, thighs, wings, or drumsticks.
Salt, pepper, garlic powder, onion powder – this is my go-to spice blend, but use whatever you love!
Buttermilk – it keeps the meat super tender and prevents dryness. If you forget to pick some up, check out my post on how to make your own.
Hot sauce – optional, but it adds a nice kick.
Cornstarch – this is key for that crispy coating, so don’t skip it.
Peanut oil – my top pick for frying because it doesn’t overpower the chicken’s flavor.
To make the ultimate Southern fried chicken, begin by putting your chicken parts into a spacious bowl . Add salt, garlic powder, and onion powder, then toss to coat.
Pour in the buttermilk and hot sauce, mixing until everything is well combined. Cover the bowl with plastic wrap and let it marinate in the fridge for at least two hours, but overnight is even better!
In a medium bowl, whisk together the flour, cornstarch, salt, and black pepper until well mixed.
Take each chicken piece, letting the excess buttermilk drip off, and dredge it in the flour mixture. Make sure each piece is well-coated and shake off any extra flour. Let them sit for a few minutes so the coating sticks.
Heat up peanut oil in a deep skillet to 350°F. If you’re using a Dutch oven or cast iron, aim for 325°F to prevent overheating. Carefully add the chicken to the hot oil, frying in batches to avoid crowding.
Fry until golden brown and crispy, turning occasionally. Dark meat usually takes about 12-14 minutes, while white meat cooks in about 8-10 minutes.
Once done, place the fried chicken on a paper towel-lined plate and sprinkle with a little salt right away. Do the same with the remaining chicken pieces
Storing Your Fried Chicken :
Let the chicken cool completely before storing it in the fridge. This keeps the coating crispy! Place it in an airtight container where it’ll stay good for up to five days. Reheat it in the oven, microwave, or air fryer to keep that crunch intact.

Want to freeze it? Just store the cooled fried chicken in an airtight container in the freezer for up to six months. When you’re ready to enjoy, let it thaw in the fridge and then bake it at 400°F or pop it in the air fryer until it’s heated through.

Recipe Story

Southern fried chicken is more than just a beloved dish; it’s a culinary icon deeply woven into the fabric of American history, particularly in the South. Its journey from humble origins to a national favorite reflects a rich tapestry of cultural influences, social dynamics, and regional adaptations. To truly appreciate Southern fried chicken, one must explore its historical roots, the evolution of its preparation, and the cultural significance it holds today.

More details about the history and story behind this recipe… read more