Southern fried chicken features juicy, seasoned meat beneath a crisp, deeply golden coating. A buttermilk marinade tenderizes the chicken and helps the seasoned flour adhere, while a small amount of cornstarch gives the crust extra crunch.
Maintaining the oil temperature is one of the most important parts of the recipe. Oil that is too cool creates a greasy coating, while excessively hot oil can burn the crust before the chicken cooks through.
Fry the chicken in batches, allow the oil to recover between batches, and check each piece with an instant-read thermometer before serving.
Why You’ll Love This Recipe
- Buttermilk helps keep the chicken tender and flavorful.
- The seasoned flour creates a crisp, well-seasoned coating.
- Cornstarch adds crunch without making the crust overly thick.
- The spice level can be adjusted easily.
- The recipe works with a whole cut-up chicken or a combination of favorite pieces.
- Leftovers reheat well in the oven or air fryer.
Ingredients
For the Chicken Marinade
- 1 whole chicken, 3 1/2 to 4 pounds, cut into 8 pieces: Provides a traditional combination of breasts, thighs, drumsticks, and wings.
- 2 cups buttermilk: Tenderizes the chicken and helps the coating adhere.
- 2 tablespoons hot sauce: Adds flavor and mild heat.
- 2 teaspoons kosher salt: Seasons the meat during marinating.
- 1 teaspoon garlic powder: Adds savory flavor.
- 1 teaspoon smoked or sweet paprika: Adds color and mild warmth.
For the Seasoned Coating
- 2 cups all-purpose flour: Forms the base of the crust.
- 1/2 cup cornstarch: Helps create a crisp exterior.
- 1 tablespoon smoked or sweet paprika: Adds color and flavor.
- 2 teaspoons garlic powder: Seasons the coating.
- 2 teaspoons onion powder: Adds savory depth.
- 1 1/2 teaspoons kosher salt: Seasons the crust.
- 1 teaspoon ground black pepper: Adds warmth.
- 1 teaspoon dried thyme: Provides a subtle herbal flavor.
- 1/2 teaspoon cayenne pepper, optional: Adds heat.
- 1/2 teaspoon baking powder: Creates small bubbles and texture in the crust.
For Frying
- 6 to 8 cups peanut or vegetable oil, as needed: Use enough to reach approximately 1 1/2 inches deep in the pot.
Ingredient Substitutions
- Whole cut-up chicken: Use bone-in chicken thighs and drumsticks for more consistent cooking times.
- Buttermilk: Combine 2 cups whole milk with 2 tablespoons lemon juice or white vinegar. Let it stand for 10 minutes before using.
- Hot sauce: Use 1 teaspoon cayenne pepper or omit it for milder chicken.
- Cornstarch: Substitute an equal amount of potato starch.
- Peanut oil: Use vegetable, canola, or another neutral oil with a high smoke point.
- All-purpose flour: Use a dependable gluten-free all-purpose flour blend with cornstarch.
- Dried thyme: Substitute dried oregano or omit it.
How to Make Southern Fried Chicken
- Prepare the chicken.
Pat the chicken pieces dry with paper towels. If using whole chicken breasts, cut each breast crosswise into two smaller pieces so they cook more evenly. - Make the marinade.
In a large bowl, whisk together the buttermilk, hot sauce, salt, garlic powder, and paprika. - Marinate the chicken.
Add the chicken pieces and turn them until completely coated. Cover and refrigerate for at least 4 hours or up to 12 hours. - Prepare the seasoned flour.
In a large shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, thyme, optional cayenne, and baking powder. - Prepare a draining station.
Place a wire rack over a rimmed baking sheet. You will use it first for the coated raw chicken and later for draining the fried pieces. Use separate racks or thoroughly clean the rack before placing cooked chicken on it. - Coat the chicken.
Remove one piece of chicken from the buttermilk and allow excess marinade to drip away. Press it firmly into the flour mixture, turning until every surface is covered. - Create extra texture.
Drizzle 2 to 3 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingertips to create small clumps. Press these clumps onto the chicken for a craggier crust. - Rest the coated chicken.
Arrange the coated pieces on the prepared rack and let them rest for 15 minutes. The coating should look slightly damp in spots rather than powdery. This helps it adhere during frying. - Heat the oil.
Pour the oil into a large Dutch oven or deep cast-iron skillet until it reaches approximately 1 1/2 inches deep. Heat it over medium-high heat to 350°F. - Add the first batch.
Carefully lower a few chicken pieces into the oil, placing them away from you to prevent splashes. Do not crowd the pot. The oil temperature will drop after the chicken is added; adjust the heat to maintain approximately 325°F. - Fry until golden and cooked through.
Fry the chicken for approximately 12 to 18 minutes, turning every few minutes for even browning. Wings and smaller pieces may cook faster, while thighs and breasts may need longer. The coating should be deep golden and the thickest part of each piece should reach at least 165°F. - Drain the chicken.
Transfer the cooked pieces to a clean wire rack set over a baking sheet. Do not place them directly on paper towels, which can trap steam and soften the coating. - Fry the remaining batches.
Allow the oil to return to 350°F before adding each new batch. Remove loose coating pieces from the oil with a heat-safe strainer if they begin to darken. - Rest before serving.
Let the fried chicken rest for 5 to 10 minutes. The crust will set, and the juices inside the meat will redistribute.
Tips for the Best Southern Fried Chicken
- Marinate the chicken for at least four hours so the seasoning reaches beyond the coating.
- Cut large breast pieces into smaller portions to help them cook evenly.
- Press the flour mixture firmly onto every surface of the chicken.
- Let the coated chicken rest before frying so the crust adheres.
- Use a deep-fry thermometer to monitor the oil temperature.
- Fry in small batches and allow the oil to reheat between them.
- Drain the chicken on a wire rack to preserve the crisp coating.
Common Mistakes to Avoid
Frying Cold Chicken
Very cold chicken lowers the oil temperature significantly. Let the marinated chicken stand at room temperature for approximately 20 minutes before coating, but do not leave it out for an extended period.
Crowding the Pot
Adding too many pieces causes the oil temperature to drop. This can produce a greasy coating and uneven cooking.
Frying at Excessively High Heat
Oil that is too hot browns the exterior before the meat is cooked. Maintain the oil near 325°F after the chicken is added.
Relying Only on the Crust Color
Chicken can look golden before the center is safe to eat. Check the thickest portion with an instant-read thermometer, avoiding contact with the bone.
Draining on Paper Towels
Paper towels trap steam beneath the chicken and soften the bottom of the crust. Use a wire rack instead.
Variations
Spicy Southern Fried Chicken
Increase the cayenne to 1 teaspoon and add another tablespoon of hot sauce to the buttermilk marinade.
Nashville-Style Hot Chicken
Whisk 1/2 cup of warm frying oil with 2 tablespoons cayenne pepper, 1 tablespoon brown sugar, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Carefully brush the mixture over the fried chicken.
Herb-Seasoned Fried Chicken
Add 1 teaspoon dried oregano and 1 teaspoon dried sage to the flour mixture.
Boneless Fried Chicken Tenders
Use 2 pounds of chicken tenderloins. Fry them for approximately 5 to 7 minutes, until golden and cooked to 165°F.
Gluten-Free Fried Chicken
Replace the all-purpose flour with a gluten-free flour blend and confirm that the remaining seasonings are gluten-free.
What to Serve With Southern Fried Chicken
- Southern-style cornbread
- Mashed potatoes and gravy
- Coleslaw
- Macaroni and cheese
- Collard greens
- Buttermilk biscuits
How to Store
Allow leftover fried chicken to cool before transferring it to a shallow airtight container. Refrigerate for 3 to 4 days. Place parchment paper between layers to reduce sticking.
For a crisp coating, reheat the chicken on a wire rack over a baking sheet in a 375°F oven for 15 to 20 minutes. Larger pieces may require additional time. An air fryer can also be used at 350°F until the chicken is hot and crisp.
Fried chicken can be frozen for up to 3 months. Freeze the pieces in a single layer before transferring them to a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven. Microwave reheating is not recommended when a crisp crust is important.
Frequently Asked Questions
What oil is best for frying chicken?
Peanut, vegetable, and canola oils are suitable because they have neutral flavors and can handle frying temperatures.
What temperature should the oil be?
Heat the oil to 350°F before adding the chicken. After the chicken goes in, adjust the heat to maintain approximately 325°F.
Why is my fried chicken greasy?
The oil temperature was probably too low, or the pot was overcrowded. Fry fewer pieces at a time and monitor the temperature with a thermometer.
Why did the coating fall off?
The chicken may have been too wet, the coating may not have rested, or the pieces may have been handled excessively while frying. Let excess buttermilk drip away and rest the coated chicken for 15 minutes.
Can I reuse the frying oil?
Yes, if it did not overheat. Cool the oil completely, strain out the crumbs, and store it in a sealed container. Discard it if it smells rancid, appears excessively dark, or develops an unusual texture.
Can I use only thighs and drumsticks?
Yes. Using similar pieces makes the cooking time more consistent. Continue frying until each piece reaches at least 165°F.
How do I keep fried chicken warm between batches?
Place the cooked chicken on a wire rack in a 200°F oven while frying the remaining batches. Avoid covering it, as trapped steam will soften the crust.
Final Thoughts
Southern fried chicken depends on a well-seasoned marinade, a coating that adheres properly, and steady oil temperature. Fry the pieces in manageable batches and verify doneness with a thermometer for crisp chicken with tender, fully cooked meat.