Here’s a crispy, juicy Southern Fried Chicken recipe that’s golden on the outside and tender on the inside 🍗✨
🍗 Southern Fried Chicken
⏱ Time
- Prep: 20 minutes
- Marinate: 1–4 hours (optional for extra flavor)
- Cook: 15–20 minutes per batch
- Total: 1–4 hours 40 minutes
🍽 Serves
- 4–6 servings
🧾 Ingredients
Chicken
- 8 pieces chicken (drumsticks, thighs, or a mix)
- 1 cup buttermilk (or milk + 1 tsp lemon juice)
- Salt and pepper, to taste
Coating
- 1½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for heat)
- ½ tsp black pepper
- 1 tsp salt
Frying
- Vegetable oil or canola oil for frying
👩🍳 Instructions
1️⃣ Marinate the Chicken
- Season chicken with salt and pepper.
- Dip in buttermilk, cover, and refrigerate 1–4 hours.
- This keeps the chicken juicy and tender.
2️⃣ Prepare the Coating
- In a shallow bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3️⃣ Coat the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in seasoned flour, pressing lightly to coat well.
- For extra crispiness, double-dip: dip back in buttermilk and flour again.
4️⃣ Fry the Chicken
- Heat oil in a deep skillet or Dutch oven to 175°C (350°F).
- Fry chicken in batches, 15–20 minutes, turning occasionally until golden brown.
- Internal temperature: 74°C / 165°F.
- Drain on a wire rack or paper towels.
5️⃣ Serve
- Serve hot with mashed potatoes, coleslaw, biscuits, or corn on the cob.
🌟 Tips for Perfect Southern Fried Chicken
- Do not overcrowd the pan—it lowers the oil temperature and makes chicken greasy.
- Use a thermometer to maintain consistent oil heat.
- Let the chicken rest 5 minutes after frying for juicier meat.
- For a spicier version, add extra cayenne or chili powder to the flour mix.