Crispy, juicy, and full of Southern charm — this Southern Fried Chicken Recipe delivers all the comfort food vibes you crave. With a perfectly seasoned crust and tender meat inside, it’s the kind of meal that draws everyone to the table. Fun fact: many Southern kitchens guard their fried chicken method like family treasure, but the best results come from a few simple tricks rather than complicated steps. If you love fuss-free classics, this recipe is for you.
This version is approachable, quick to prep, and family-friendly, which makes it perfect for weeknight dinners or Sunday gatherings. If you want to explore similar comfort recipes, check out this classic Southern fried chicken post for more inspiration. Get ready to make a crunchy, flavorful meal the whole family will ask for again.
What is Southern Fried Chicken Recipe?
Why is it called Southern Fried Chicken? Is it because it makes you hum Dixie while you eat? Maybe. Southern fried chicken refers to the regional tradition of frying well-seasoned, usually bone-in, chicken until the coating is deep golden and the meat is juicy. Some say it was perfected in back-porch kitchens where simple ingredients met patient technique. There’s even a joking theory that it earned its fame because “the way to a man’s heart is through his stomach.” So why not give it a try and see whether it wins over your heart (and everyone else’s) too?
Why You’ll Love This:
This fried chicken is irresistible for three big reasons:
- Signature crunch and juicy interior — the standout feature is the double-layered coating that crisps up beautifully while keeping the meat tender and moist.
- Cost-effective and home-friendly — making fried chicken at home saves money compared to takeout or restaurant portions, and you control the seasoning and oil.
- Flavor-forward seasoning — paprika, garlic, oregano, and a touch of cayenne give each bite a warm, familiar Southern profile that pairs well with everything from biscuits to coleslaw.
If you enjoy this, you might also like the savory fried rice flavors found in our Benihana-style chicken fried rice recipe — different cuisine, same crowd-pleasing satisfaction. Ready to make it? Let’s get cooking.
How to Make:
Quick Overview
This recipe is straightforward and delivers deep flavor with minimal fuss. Marinating in a buttermilk mixture tenderizes the chicken while infusing flavor; the flour-cornstarch coating creates a durable, crispy crust; a quick oven finish ensures the meat cooks safely without over-browning. Total time: about 4 hours (mostly hands-off marinade) plus 30–45 minutes active prep and cooking. Expect 4 to 6 servings.
Ingredients
1 whole chicken (about 4 pounds), cut into 10 pieces or use 3 1/2 pounds bone-in, skin-on parts
1 cup buttermilk, cold
1 large egg, beaten
1 1/2 cups all-purpose flour, measured and leveled
1/2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or peanut oil, for frying (or enough to reach 1 to 1 1/2 inches in a cast-iron skillet)
2 tablespoons paprika
2 tablespoons black pepper, freshly ground
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 tablespoon salt (for the marinade)
2 teaspoons salt (for the flour mix)
Notes: Chicken should be patted dry before coating. Buttermilk and egg should be cold from the fridge. Measure flour and cornstarch accurately for best coating texture.
Directions
- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly. This is your spice blend — taste a tiny pinch to check heat and adjust if you like more kick.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss to coat. Transfer everything to a gallon-sized zipper-lock bag and refrigerate for at least 4 hours, flipping occasionally so all pieces marinate evenly. Overnight is fine for extra tenderness.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and remaining spice mixture in a large bowl. Scoop out 3 tablespoons of the marinade from the bag (this adds flavor) and work it into the flour mixture until crumbly — this helps the coating stick. Dredge each chicken piece thoroughly in the flour mixture, pressing to adhere.
- Preheat the oven to 350°F (175°C). Heat the shortening or oil to 425°F (220°C) in a heavy cast-iron skillet or large wok. Use a thermometer for accuracy — maintaining oil temperature is key to crisping without greasiness.
- Transfer the coated chicken to a fine-mesh strainer or wire rack over a sheet pan to remove excess flour before frying. Carefully lower chicken pieces into the hot oil, skin side down. Fry until golden brown, about 5 to 7 minutes per side depending on size; do not overcrowd the skillet. Maintain oil temperature between 350–375°F while frying.
- Transfer the fried chicken to a wire rack set over a baking sheet and place in the oven until cooked through, about 5 to 10 minutes. Internal temperature should read 165°F (74°C) at the thickest part near the bone. This oven finish ensures the insides are cooked without burning the crust.
- For extra crunch, refrigerate the cooked chicken for at least 1 hour, then reheat the oil to 400°F and fry again for about 5 minutes until ultra-crisp. This double-fry method is optional but makes a memorable crust.
What to Serve With:
- Classic buttermilk biscuits and honey butter for a Southern spread
- Creamy coleslaw or tangy vinegar slaw to cut richness
- Mashed potatoes with gravy or skillet mac and cheese for comfort vibes
- Corn on the cob or glazed carrots for color and balance
- Iced tea, lemonade, or a light beer to complete the meal
Top Tips for Perfecting:
- Use a thermometer: oil and chicken internal temperature matter more than guesswork.
- Dry the chicken skin before dredging to help the coating adhere.
- Do not overcrowd the skillet; fry in batches so oil temperature recovers quickly.
- Cornstarch in the coating gives extra crispiness — don’t skip it.
- If you lack buttermilk, make a quick substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 5 minutes.
- Avoid flipping too often — let each side brown properly for a deep crust.
- Common mistake: frying at too low a temperature makes greasy, soggy crust. Aim for initial 425°F oil and maintain between 350–375°F.
Storing and Reheating Tips:
Refrigeration: Cool the chicken on a rack, then store in an airtight container for up to 3–4 days.
Freezing: Freeze individual pieces on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven until hot, about 25–35 minutes, then crisp in hot oil for 1–2 minutes if desired.
Best reheating: Oven reheating on a wire rack at 375°F preserves texture; finish with a quick re-fry for restored crunch. Avoid microwaving — it makes the crust soggy.
FAQs
Can I use boneless chicken breasts or thighs instead of bone-in pieces?
Yes, but adjust frying time: boneless pieces cook faster and can dry out, so reduce frying and oven time and check internal temperature frequently.
What oil is best for frying this chicken?
Peanut oil or vegetable shortening work well because they have high smoke points and neutral flavor. Use an oil you can heat to 400–425°F safely.
How long should I marinate the chicken?
At least 4 hours is recommended; overnight (8–12 hours) yields the most tender, flavorful results.
Is double-frying necessary?
No, it’s optional. Double-frying gives extra crunch and helps maintain crispness after resting, but the single fry plus oven finish is plenty for great results.
Can I make this gluten-free?
Yes. Substitute a gluten-free all-purpose flour blend and use a gluten-free cornstarch. Frying technique and times remain the same.
Conclusion
This Southern Fried Chicken Recipe is an approachable, comforting classic that rewards patience with a golden, crunchy crust and juicy meat inside. It’s simple enough for a beginner yet deliciously satisfying for experienced cooks — perfect for family dinners, weekend gatherings, or meal-prep that delights. If you want to compare techniques or see another trusted take on perfect Southern fried chicken, check out The Best Southern Fried Chicken – The Country Cook for more tips and inspiration. Give this recipe a try, share it with friends, and enjoy every crispy bite.
Southern Fried Chicken
Equipment
- Mixing Bowl
- Cast-Iron Skillet
- Wire Rack
- Thermometer
Ingredients
Chicken
- 1 whole chicken (about 4 pounds), cut into 10 pieces
Marinade
- 1 cup buttermilk, cold
- 1 large egg, beaten
- 1 tablespoon salt (for the marinade)
Coating
- 1.5 cups all-purpose flour, measured and leveled
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 2 tablespoons paprika
- 2 tablespoons black pepper, freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt (for the flour mix)
Frying
- 4 cups vegetable shortening or peanut oil, for frying or enough to reach 1 to 1 1/2 inches in a cast-iron skillet
Instructions
- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly. This is your spice blend — taste a tiny pinch to check heat and adjust if you like more kick.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss to coat. Transfer everything to a gallon-sized zipper-lock bag and refrigerate for at least 4 hours, flipping occasionally so all pieces marinate evenly. Overnight is fine for extra tenderness.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and remaining spice mixture in a large bowl. Scoop out 3 tablespoons of the marinade from the bag and work it into the flour mixture until crumbly. Dredge each chicken piece thoroughly in the flour mixture, pressing to adhere.
- Preheat the oven to 350°F (175°C). Heat the shortening or oil to 425°F (220°C) in a heavy cast-iron skillet. Use a thermometer for accuracy — maintaining oil temperature is key to crisping without greasiness.
- Transfer the coated chicken to a fine-mesh strainer or wire rack over a sheet pan to remove excess flour before frying. Carefully lower chicken pieces into the hot oil, skin side down. Fry until golden brown, about 5 to 7 minutes per side depending on size; do not overcrowd the skillet. Maintain oil temperature between 350–375°F while frying.
- Transfer the fried chicken to a wire rack set over a baking sheet and place in the oven until cooked through, about 5 to 10 minutes. Internal temperature should read 165°F (74°C) at the thickest part near the bone.
- For extra crunch, refrigerate the cooked chicken for at least 1 hour, then reheat the oil to 400°F and fry again for about 5 minutes until ultra-crisp. This double-fry method is optional but makes a memorable crust.
