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Juicy Southern fried chicken served on a plate with sides

Southern Fried Chicken

Crispy, juicy, and full of Southern charm, this Southern Fried Chicken Recipe delivers all the comfort food vibes you crave.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Course Main
Cuisine Southern
Servings 4 servings

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.

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.
Keyword Comfort Food, Fried Chicken