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Ultimate Crispy Southern Fried Chicken

A close-up of a white plate piled high with golden-brown, crispy fried chicken pieces.
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Learn how to make incredibly crispy, juicy Southern-style fried chicken at home. This recipe focuses on simple techniques for a perfectly seasoned, golden-brown crust.

Ingredients

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  • 3–4 lbs chicken pieces (bone-in, skin-on thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 3 cups all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil or shortening, for frying (about 3-4 cups)

Instructions

  1. Place chicken pieces in a large bowl or resealable bag. Pour buttermilk and hot sauce (if using) over the chicken. Ensure all pieces are coated. Cover or seal and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish or pie plate, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). This is your dredge mixture.
  3. Remove chicken from the buttermilk, letting excess drip off. Do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to create a thick coating. Place the coated chicken on a wire rack set over a baking sheet. Let it rest for about 15-20 minutes; this helps the coating adhere better.
  5. Pour oil or shortening into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1-1.5 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully place 3-4 pieces of chicken into the hot oil, skin-side down. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken.
  7. Fry the chicken for about 6-8 minutes per side for dark meat (thighs, drumsticks) and 5-7 minutes per side for white meat (breasts), until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain oil temperature between 325°F and 350°F (160°C-175°C).
  8. Remove chicken from the oil and place on a clean wire rack set over a baking sheet to drain. Let it rest for a few minutes before serving.
  9. Repeat with remaining chicken pieces, ensuring the oil returns to 350°F (175°C) between batches.

Notes

  • For an extra crispy crust, you can double-dredge the chicken: after the first flour coating, dip it back into the buttermilk briefly, then dredge in flour again.
  • Ensure your oil is at the correct temperature before adding chicken. Too cool and it will be greasy; too hot and the outside will burn before the inside cooks.
  • Southern fried chicken is a classic comfort food, perfect for a weekend meal. Consider it alongside your meal planning for a satisfying experience.

Nutrition

Find it online: https://kitchenslang.com/crispy-fried-chicken-southern-style-recipe/