This authentic Southern fried chicken delivers an irresistibly crispy, golden-brown exterior that shatters with every bite, while the meat inside remains impossibly juicy and tender. The secret lies in a perfectly seasoned buttermilk marinade and a double-dredged flour coating that creates an exceptional crunch. This restaurant-quality dish is surprisingly simple to make at home and will have everyone coming back for seconds.
Southern fried chicken is an iconic American dish that has graced dinner tables for generations, originating from the resourceful kitchens of the American South where cooks perfected the art of transforming simple chicken into culinary gold. The magic happens in the combination of proper brining, strategic seasoning, and precise frying technique—each element working together to create that coveted contrast between crispy exterior and succulent meat. Whether you’re hosting a casual family dinner or impressing guests at a gathering, this foolproof recipe guarantees restaurant-quality results that will transport your taste buds straight to a Southern kitchen.
Why You’ll Love This Recipe
- The double-dredged coating creates an irresistibly crispy, craggy exterior that shatters with every bite while staying perfectly golden brown
- The buttermilk marinade ensures the chicken stays incredibly juicy and tender from the inside out, never dry or tough
- This recipe uses simple, everyday pantry ingredients with no exotic or hard-to-find components, making it accessible to any home cook
- Once mastered, this technique will have friends and family asking for your secret—and you’ll finally have restaurant-quality fried chicken whenever you want it
Ingredients
-
1 whole (3-4 lbs) Whole chicken (Cut into 8 pieces (breasts, thighs, drumsticks, wings)) -
2 cups Buttermilk (Room temperature for better marinade absorption) -
2 cups All-purpose flour (For the primary coating) -
0.5 cup Cornstarch (Creates extra crispiness and crunch) -
2 tablespoons Paprika (Sweet paprika adds color and mild flavor) -
1.5 tablespoons Garlic powder (Essential for authentic Southern flavor) -
1.5 tablespoons Onion powder (Complements the garlic beautifully) -
0.75 teaspoon Cayenne pepper (Adjust for desired heat level) -
1 teaspoon Black pepper (Freshly ground preferred) -
2 teaspoons Kosher salt (For seasoning; use in addition to salt in marinade) -
2 quarts Vegetable oil (For deep frying; canola or peanut oil also works) -
1 tablespoon Hot sauce or Worcestershire sauce (Optional; adds depth to marinade)
Instructions
In a large bowl, whisk together the buttermilk, 1 tablespoon of salt, and the hot sauce or Worcestershire sauce. The buttermilk acts as a natural tenderizer while the salt begins the curing process. Ensure the liquid is well combined and ready to receive the chicken pieces.
💡 Room temperature buttermilk marinates more evenly than cold buttermilk, so remove it from the refrigerator 30 minutes before starting.
Pat the chicken pieces dry with paper towels, then submerge them completely in the buttermilk mixture. Make sure each piece is well coated and surrounded by the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum tenderness and flavor penetration.
💡 The longer marinating time allows the buttermilk’s lactic acid to break down the muscle fibers, resulting in incredibly tender meat.
In a shallow bowl or dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and remaining 1 teaspoon of kosher salt. The cornstarch is crucial—it creates extra crispiness and prevents the coating from becoming soggy. Make sure the spices are evenly distributed throughout the flour mixture with no clumps.
💡 Sift the flour mixture twice through a fine-mesh sieve for the finest, most evenly distributed coating.
Remove the chicken from the marinade one piece at a time, allowing excess buttermilk to drip off into the bowl. Place the piece in the seasoned flour mixture and coat thoroughly on all sides, pressing gently so the flour adheres properly. Once coated, dip it back into the buttermilk for 2-3 seconds, then dredge again in the flour mixture for a second, thicker coat. Place the double-coated pieces on a wire rack and let them rest for 15-20 minutes at room temperature.
💡 The double-dredge technique creates the signature craggy, ultra-crispy exterior that defines great Southern fried chicken. The rest period allows the coating to set properly.
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it about one-third full. Heat the oil to exactly 325°F (163°C) for white meat (breasts and wings) and 350°F (175°C) for dark meat (thighs and drumsticks). Use a candy or deep-fry thermometer to monitor the temperature precisely. Maintaining the correct temperature is absolutely critical for achieving crispy exteriors without burning and ensuring the interiors cook through.
💡 Oil temperature is non-negotiable—too cool and the chicken absorbs oil and becomes greasy; too hot and the exterior burns before the inside cooks.
Carefully place the coated chicken pieces into the hot oil, starting with dark meat pieces first since they require longer cooking. Fry in batches to avoid overcrowding the pot, which would lower the oil temperature and result in soggy chicken. For white meat, fry for 12-14 minutes; for dark meat, fry for 14-16 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part and the exterior is deep golden brown.
💡 Don’t move the chicken around once it hits the oil—let it sit undisturbed for at least 3-4 minutes to develop that coveted crust before turning.
Using a slotted spoon or spider strainer, carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet or paper towel-lined plate. This allows excess oil to drain from the bottom while air circulates around the chicken, keeping the bottom crispy. Let the chicken rest for 5 minutes before serving to allow the exterior to set completely.
💡 Never place fried chicken directly on paper towels, as the moisture will create steam and soften the crispy coating. A wire rack is essential for maintaining that perfect crunch.
Taste the chicken and adjust seasoning with additional kosher salt and fresh cracked pepper if desired. Transfer the perfectly golden-brown, crispy chicken to a serving platter and serve immediately while it’s at peak crispiness. The chicken is best enjoyed hot and fresh from the fryer.
💡 For the crispiest results, serve within 30 minutes of frying. If you must hold it, place it uncovered in a 200°F (93°C) oven rather than under a cover, which traps steam.
👨🍳 Chef’s Notes
The secret to exceptional fried chicken lies in understanding the science of what’s happening in the pan. The buttermilk marinade’s lactic acid breaks down muscle proteins, resulting in incredibly tender meat, while the salt in the brine seasons the meat throughout rather than just the surface. The double-dredge technique with the cornstarch addition creates a superior crust through a process called the Maillard reaction, producing incredible flavor and texture. Finally, maintaining precise oil temperature ensures the coating sets and crisps before the chicken interior cooks, creating that perfect contrast. Patience and precision in these steps separate good fried chicken from truly exceptional fried chicken.
Crispy Southern Fried Chicken with Golden Crunch
This authentic Southern fried chicken delivers an irresistibly crispy, golden-brown exterior that shatters with every bi…
Ingredients
- • 1 whole (3-4 lbs) Whole chicken
- • 2 cups Buttermilk
- • 2 cups All-purpose flour
- • 0.5 cup Cornstarch
- • 2 tablespoons Paprika
- • 1.5 tablespoons Garlic powder
- • 1.5 tablespoons Onion powder
- • 0.75 teaspoon Cayenne pepper
- • 1 teaspoon Black pepper
- • 2 teaspoons Kosher salt
- • 2 quarts Vegetable oil
- • 1 tablespoon Hot sauce or Worcestershire sauce
Instructions
- In a large bowl, whisk together the buttermilk, 1 tablespoon of salt, and the hot sauce or Worcestershire sauce. The buttermilk acts as a natural tenderizer while the salt begins the curing process. Ensure the liquid is well combined and ready to receive the chicken pieces.
- Pat the chicken pieces dry with paper towels, then submerge them completely in the buttermilk mixture. Make sure each piece is well coated and surrounded by the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum tenderness and flavor penetration.
- In a shallow bowl or dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and remaining 1 teaspoon of kosher salt. The cornstarch is crucial—it creates extra crispiness and prevents the coating from becoming soggy. Make sure the spices are evenly distributed throughout the flour mixture with no clumps.
- Remove the chicken from the marinade one piece at a time, allowing excess buttermilk to drip off into the bowl. Place the piece in the seasoned flour mixture and coat thoroughly on all sides, pressing gently so the flour adheres properly. Once coated, dip it back into the buttermilk for 2-3 seconds, then dredge again in the flour mixture for a second, thicker coat. Place the double-coated pieces on a wire rack and let them rest for 15-20 minutes at room temperature.
- Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it about one-third full. Heat the oil to exactly 325°F (163°C) for white meat (breasts and wings) and 350°F (175°C) for dark meat (thighs and drumsticks). Use a candy or deep-fry thermometer to monitor the temperature precisely. Maintaining the correct temperature is absolutely critical for achieving crispy exteriors without burning and ensuring the interiors cook through.
- Carefully place the coated chicken pieces into the hot oil, starting with dark meat pieces first since they require longer cooking. Fry in batches to avoid overcrowding the pot, which would lower the oil temperature and result in soggy chicken. For white meat, fry for 12-14 minutes; for dark meat, fry for 14-16 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part and the exterior is deep golden brown.
- Using a slotted spoon or spider strainer, carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet or paper towel-lined plate. This allows excess oil to drain from the bottom while air circulates around the chicken, keeping the bottom crispy. Let the chicken rest for 5 minutes before serving to allow the exterior to set completely.
- Taste the chicken and adjust seasoning with additional kosher salt and fresh cracked pepper if desired. Transfer the perfectly golden-brown, crispy chicken to a serving platter and serve immediately while it’s at peak crispiness. The chicken is best enjoyed hot and fresh from the fryer.
