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If you’re craving a crispy, flavorful fried chicken, this Southern Fried Chicken recipe hits all the right notes. With a buttermilk marinade that keeps the chicken juicy and a perfectly spiced coating, it’s a foolproof way to enjoy homemade fried chicken at its best.
What Makes This Southern Fried Chicken Recipe So Good?
This easy southern fried chicken recipe delivers everything you crave — an incredibly crispy, deeply seasoned crust and juicy tender meat that stays moist all the way through. The secret is a two-part process: a buttermilk hot sauce marinade that tenderizes the chicken and infuses it with incredible flavor, followed by a flour-cornstarch coating that creates a crust so crispy it literally shatters when you bite into it. This is real Southern fried chicken the way it was meant to be made!
Why You’ll Love This Southern Fried Chicken
- Extra crispy crust — the cornstarch secret makes ALL the difference
- Incredibly juicy inside — buttermilk marinade tenderizes and flavors beautifully
- Authentic Southern flavor — perfectly spiced coating with real depth
- Customizable heat level — mild to spicy with your choice of hot sauce
- Perfect for feeding a crowd — makes 4-6 generous servings
- Worth every minute — this is the fried chicken that makes people stop and ask for the recipe!
What You’ll Need
- A deep fryer or large cast iron skillet — cast iron holds heat beautifully for even frying
- A candy or deep fry thermometer — essential for maintaining 325°F oil temperature
- Peanut oil — high smoke point, neutral flavor, the classic choice for Southern fried chicken
- Buttermilk — the non-negotiable tenderizing marinade base
- Cornstarch — the secret ingredient that makes the crust extra light and crispy
- A wire rack — for draining and keeping the crust perfectly crispy after frying
The Secret to Extra Crispy Southern Fried Chicken
There are two secrets that set this recipe apart from every other fried chicken recipe:
Secret #1 — Cornstarch in the coating Adding cornstarch to the flour mixture creates a lighter, crispier crust that stays crunchy longer. Without it you just get regular flour coating — good but not great. With it you get that shatteringly crispy crust that’s the hallmark of the best Southern fried chicken!
Secret #2 — Let the coating set After coating the chicken in the flour mixture, let it sit for 5 minutes before frying. This allows the buttermilk to absorb into the flour creating a pasty texture that adheres perfectly to the chicken and won’t fall off in the oil!
Tips for the Best Southern Fried Chicken
- Marinate overnight — 2 hours is the minimum but overnight produces dramatically more flavorful, tender results
- Oil temperature is everything — maintain 325°F throughout. Too hot = burnt outside raw inside. Too cool = greasy soggy chicken
- Fry in batches — never overcrowd the oil! Adding too much chicken drops the temperature and results in greasy not crispy chicken
- Let the coating set — 5 minutes of resting after coating before frying helps the crust adhere perfectly
- Use a thermometer — both for oil temperature AND internal chicken temperature (165°F)
- Wire rack not paper towels — drain on a wire rack so air circulates underneath keeping the bottom crispy!
- Flaked salt immediately — sprinkle flaked salt right when it comes out of the oil for maximum crunch and flavor
Buttermilk Substitutes
No buttermilk? No problem! Make your own:
- Mix 2 cups whole milk with 2 tablespoons lemon juice or white vinegar
- Stir and let sit for 5-10 minutes until slightly thickened
- Use exactly as you would buttermilk!
Variations
- Spicy southern fried chicken — double the hot sauce in the marinade and add cayenne to the flour
- Nashville hot chicken — brush finished chicken with a mixture of lard, cayenne, brown sugar, garlic powder, and paprika
- Baked version — place coated chicken on a wire rack over a baking sheet and bake at 400°F for 35-45 minutes until 165°F — still crispy, much lighter!
- Air fryer version — spray coated chicken with oil and air fry at 375°F for 20-25 minutes flipping halfway through
What to Serve with Southern Fried Chicken
- Creamy mashed potatoes — the classic pairing
- Coleslaw — cool and creamy cuts through the richness perfectly
- Corn on the cob — summer perfection alongside fried chicken
- Honey butter biscuits — Southern comfort food at its finest
- Collard greens — the authentic Southern side dish
- Mac and cheese — because more comfort food is always the answer
- Waffles — for the ultimate chicken and waffles experience!
How to Store Southern Fried Chicken
Refrigerator: Store in an airtight container for up to 4 days. To keep crispy, store uncovered or with the lid slightly ajar to prevent steam buildup.
Reheating: Reheat in a 375°F oven for 15-20 minutes on a wire rack — this restores the crispiness! Avoid microwave which makes the crust soggy.
Freezer: Freeze cooked fried chicken for up to 3 months. Reheat from frozen at 375°F for 25-30 minutes on a wire rack.
Frequently Asked Questions
What can I use instead of buttermilk? Mix 2 cups whole milk with 2 tablespoons lemon juice or white vinegar and let sit for 5 minutes. Works perfectly as a substitute!
Can I bake this instead of frying? Yes! Place coated chicken on a wire rack over a baking sheet at 400°F for 35-45 minutes until the internal temperature reaches 165°F. Spray generously with oil for best results.
What oil is best for frying? Peanut oil is the classic choice — high smoke point and neutral flavor. Canola oil is the best substitute. Avoid olive oil which has too low a smoke point for deep frying.
How do I keep the chicken crispy? Drain on a wire rack not paper towels — the rack allows air circulation underneath. Never cover or stack hot fried chicken as the steam softens the crust!
Can I use chicken pieces instead of a whole chicken? Absolutely! Use any combination of thighs, drumsticks, breasts, and wings. Dark meat is more forgiving and stays juicier during frying.
How do I know the oil is hot enough? Use a thermometer! Or drop a pinch of flour into the oil — if it sizzles immediately the oil is ready. If it sinks the oil isn’t hot enough yet.
More Easy Chicken Recipes You’ll Love
There’s nothing quite like biting into a piece of perfectly crispy Southern fried chicken — the crunch, the juicy meat, the perfectly seasoned crust. Make this once and you’ll never need another fried chicken recipe again!
- Cuisine: Southern
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus marinating time)
- Servings: 4-6
Ingredients
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken): Provides an even mix of dark and white meat, ensuring there’s something for everyone.
- 2 teaspoons kosher salt: Essential for seasoning both the chicken and the flour coating.
- 2 teaspoons garlic powder: Adds depth and enhances the savory flavor of the chicken.
- 2 teaspoons onion powder: Complements the garlic powder and provides a sweet, mild pungency.
- 2 cups buttermilk: Tenderizes the chicken while infusing it with a slight tang. Whole milk mixed with a tablespoon of lemon juice can work as a substitute.
- 2 Tablespoons hot sauce: Introduces heat to the marinade; adjust to taste or substitute with cayenne pepper for a dry option.
- 2 cups all-purpose flour: Forms the crispy coating on the chicken.
- 1 cup cornstarch: Helps achieve an extra crispy and light crust.
- 2 teaspoons kosher salt (again): Ensures the crust is well-seasoned.
- 2 teaspoons paprika: Offers a smoky, mild heat and a slight red hue to the coating.
- 2 teaspoons black pepper: Balances the spices with a robust bite.
- Peanut oil (for frying): A stable frying oil with a high smoke point, ensuring a crisp finish. Canola oil can be used as a substitute if necessary.
- Flaked salt (for serving, optional): Provides a finishing touch of crunchy saltiness.
Easy Southern Fried Chicken Recipe (Extra Crispy!)
Ingredients
- 1 Whole chicken
- 2 tsp Kosher salt
- 2 tsp Garlic powder
- 2 cup Buttermilk
- 2 tbsp hot sauce: Introduces heat to the marinade; adjust to taste or substitute with cayenne pepper for a dry option.
- 2 cup all-purpose flour: Forms the crispy coating on the chicken.
- 1 cup cornstarch: Helps achieve an extra crispy and light crust.
- 2 tsp kosher salt again: Ensures the crust is well-seasoned.
- 2 tsp paprika: Offers a smoky mild heat and a slight red hue to the coating.
- 2 tsp black pepper: Balances the spices with a robust bite.
- Peanut oil for frying: A stable frying oil with a high smoke point, ensuring a crisp finish. Canola oil can be used as a substitute if necessary.
- Flaked salt for serving, optional: Provides a finishing touch of crunchy saltiness.
Instructions
Step 1: Season the Chicken
Place the cut chicken pieces in a large bowl. Sprinkle with kosher salt, garlic powder, and onion powder. Toss to thoroughly coat each piece, ensuring the flavor penetrates the meat before marination.Step 2: Marinate
Add buttermilk and hot sauce to the seasoned chicken. Stir to combine evenly. Cover and refrigerate for at least 2 hours, but overnight is ideal for deeper flavor absorption and tender meat.Step 3: Prepare the Coating
In a separate bowl, whisk together the flour, cornstarch, kosher salt, paprika, and black pepper. This blend creates the seasoned crust that adheres beautifully to the chicken.Step 4: Heat the Oil
Fill a deep fryer with peanut oil and preheat to 325°F. This temperature ensures a crispy, golden exterior. If using a cast iron skillet, monitor closely to prevent overheating, adjusting as necessary.Step 5: Coat the Chicken
Remove chicken pieces from the buttermilk, allowing excess to drip off. Coat in the flour mixture, ensuring an even layer. Set aside to let the coating set slightly, giving it a pasty look which helps the batter stick during frying.Step 6: Fry the Chicken
Carefully add the chicken to the oil, frying in batches to avoid overcrowding. Turn every few minutes to achieve even browning. Fry until deep golden brown and the thermometer reads 165°F internally.Step 7: Finish and Serve
Place fried chicken on a paper towel-lined tray to drain. Sprinkle immediately with flaked salt for an extra pop of flavor. Repeat with remaining chicken pieces, serving hot.