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Southern Fried Chicken

Bonus KitchenBy No Comments6 Mins Read
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There’s nothing like the crispy golden perfection of a true southern fried chicken recipe. If you are craving juicy meat wrapped in a crisp, seasoned crust, you are in the right place. This is the best fried chicken recipe for reasons. It’s packed with flavors, has the perfect texture and is probably made with simple ingredients that you already find in your kitchen.

Ingredients needed for Southern Fried Chicken

In addition to some common pantry ingredients, you will need bone inkine and the buttermilk you need for this delicious Southern Fried Chicken! This is what you need:

Bone Inchkin – Uses a mixture of white and thick flesh and various fragments (chest, thighs, legs, wings). Buttermilk – The secret to the tender and juicy meat. All-purpose flour – Creates a crunchy coating base. Staples in the Pantry – Salt & Black Pepper, Corn Starch, Cayenne Pepper, Garlic Powder, Onion Powder, Smoked Paprika, Vegetable Oil (or Peanut Oil).

Variations

For a brighter crust, use self-environment flour instead of versatile flour. Add egg wash between dr for extra crust. Add plenty of hot pepper sauce to the buttermilk bath to make it spicy. Another cooking method is to use an air fryer.

Chicken bones 3Chicken bones 3

How to make southern fried chicken

For more information about the complete recipe, see the printable recipe cards at the bottom of this post. Here are my step-by-step instructions for making fried chicken:

1. Season the chicken

Taste Chikifuru with salt and black pepper and season.

Sprinkle hands over the raw chicken pieces placed on a wooden cutting board.Sprinkle hands over the raw chicken pieces placed on a wooden cutting board.
Raw chicken seasoned with pepper on a wooden cutting board.Raw chicken seasoned with pepper on a wooden cutting board.

2. Buttermilk marinated chicken

Place seasoned chicken in a large bowl or in a zip-top bag that can be zareeled. Pour in buttermilk and make sure they are completely submerged. Cover and refrigerate for at least 2 hours.

The raw chicken in a transparent plastic bag on the stone surface has a striped towel in the background.The raw chicken in a transparent plastic bag on the stone surface has a striped towel in the background.
Raw chicken in a plastic bag marinated in a white liquid, possibly buttermilk.Raw chicken in a plastic bag marinated in a white liquid, possibly buttermilk.
Seal a plastic bag containing marinated lint with creamy sauce and place it on a wooden board with striped fabric nearby.Seal a plastic bag containing marinated lint with creamy sauce and place it on a wooden board with striped fabric nearby.

3. Prepare the flour mixture

In a shallow dish, whisk together flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika.

Flour is poured into a ceramic bowl that places it on a wooden surface and striped fabric on the background.Flour is poured into a ceramic bowl that places it on a wooden surface and striped fabric on the background.
A bowl containing white flour topped with paprika and other spices on a wooden board.A bowl containing white flour topped with paprika and other spices on a wooden board.
A ceramic bowl filled with flour sits on a marble cutting board. Striped fabric is placed on the background.A ceramic bowl filled with flour sits on a marble cutting board. Striped fabric is placed on the background.

4. Drink chicken

Remove the chicken from the buttermilk and allow excess to drip. Drink it with a seasoned flour mixture and press firmly against it to allow it to adhere.

Raw chicken marinated in a transparent plastic ziplock bag on a white marble surface with a gray fabric underneath.Raw chicken marinated in a transparent plastic ziplock bag on a white marble surface with a gray fabric underneath.
People use tongs to place raw marinated chicken wings in a plastic ziplock bag.People use tongs to place raw marinated chicken wings in a plastic ziplock bag.
Tongs prepare raw chicken coated with flour in a bowl for deep frying.Tongs prepare raw chicken coated with flour in a bowl for deep frying.

Soak the chicken portion in buttermilk and coat again. Drink the second time with the flour mixture to bare the evil skin.

Tongs have flour-coated chicken on top of a bowl of batter, with more flour on the background.Tongs have flour-coated chicken on top of a bowl of batter, with more flour on the background.
Using tongs, coat the flour chicken from a bowl on a marble countertop.Using tongs, coat the flour chicken from a bowl on a marble countertop.

5. Rest the chicken

Place on a wire rack and repeat with the remaining chicken. Let rest for about 10 minutes to set up the coating.

A person who uses tongs to handle flour-coated chicken on a wire rack above a marble surface.A person who uses tongs to handle flour-coated chicken on a wire rack above a marble surface.
The flour-coated raw chicken is placed on a wire rack set on a marble countertop.The flour-coated raw chicken is placed on a wire rack set on a marble countertop.

6. Hot oil

Heat the oil in a large deep cast iron frying pan over medium-high heat. Aim for 350°F.

Pour oil from the measuring cup into the black frying pan on the stove.Pour oil from the measuring cup into the black frying pan on the stove.
Hands drag the skewers into the oil in a black cast iron skillet on the stove.Hands drag the skewers into the oil in a black cast iron skillet on the stove.

7. Stir the chicken

Fry the chicken (in batches if necessary), about 7-12 minutes per side until golden brown and the inner temperature reaches 165°F.

He holds a hand holding a tong that places breaded chicken in a black cast iron frying pan on top of a stove.He holds a hand holding a tong that places breaded chicken in a black cast iron frying pan on top of a stove.
Cling the breaded chicken over a frying pan filled with hot oil, and stick another piece into the fried pan.Cling the breaded chicken over a frying pan filled with hot oil, and stick another piece into the fried pan.
Fry in hot oil in a black cast iron pan with a white surface, with brightly colored cloth and wooden items deep deep.Fry in hot oil in a black cast iron pan with a white surface, with brightly colored cloth and wooden items deep deep.
Fragments of fried chicken cooked in hot oil in a black frying pan.Fragments of fried chicken cooked in hot oil in a black frying pan.
Fried chicken pieces in a black frying pan with hot oil on a marble surface with blue striped cloth and two wooden tools.Fried chicken pieces in a black frying pan with hot oil on a marble surface with blue striped cloth and two wooden tools.

Pro Tip: Don’t overcrowd the pot. If you fill too many chicken at once, the oil temperature will drop.

8. Drainage and rest

Place it on a wire rack on top of the baking sheet with a paper towel to drain any excess oil. Let it rest for a few minutes before serving warm (or cold!).

A baking tray with 10 golden brown fried chicken placed on a wire rack. The tray is placed on a folded gray fabric on a white marble surface.A baking tray with 10 golden brown fried chicken placed on a wire rack. The tray is placed on a folded gray fabric on a white marble surface.
Place three pieces of fried chicken on a wire rack on top of parchment on a marble surface.Place three pieces of fried chicken on a wire rack on top of parchment on a marble surface.

Fried chicken storage

Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep it crispy.

What is the best way to reheat fried chicken?
For the best fried chicken leftovers, reheat on a 375°F oven rimmed baking sheet until hot and crispy. Reheating with an air fryer is another great way to keep your chicken crispy. Avoid microwaves as the crust will become flooded. 🙁

Can I freeze this fried chicken?
yes! Allow cooked chicken to cool completely and store in an airtight container. Reheat in a 375°F oven for best results.

Can I make this recipe in advance?
absolutely! Marinate the chicken overnight in a buttermilk bath to add more flavour.

Fried chicken 58Fried chicken 58

What to serve with Southern Fried Chicken

Combine Southern Fried Chicken with the dishes on the right to make your meal a true South feast! Here are some ideas:

Fried chicken 64Fried chicken 64

Try more chicken recipes!

There you have it – the best Southern Fried Chicken recipe, crispy, juicy and packed with flavour. Next time you’re craving comfortable food, skip fast food and make it at home. Printable recipe cards can be found below! Have a great day, friends! 🙂

If you are creating this recipe, I would really appreciate it if you could give me a star rating and leave a review in the comments! If you have a photo of the finished dish, please post it on Instagram using the hashtag #laurenslatest and tag it with @laurens_latest.

Parchment is a plate of crispy fried chicken with metalware and red patterned napkins on marble surfaces.

Southern Fried Chicken

Crispy, golden and flavor-filled, this southern fried chicken is soaked in buttermilk for its softness and coated with a fully seasoned crust.

Instructions

Taste Chikifuru with salt and black pepper and season.

Place seasoned chicken in a plate or reimagined bag. Pour in buttermilk and make sure they are completely submerged. Cover and refrigerate for at least 2 hours.

In a shallow dish, whisk together flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika.

Remove the chicken from the buttermilk and allow excess to drip. Drink it with a seasoned flour mixture and press firmly against it to allow it to adhere.

Soak the chicken portion in buttermilk and coat again. Drink the second time with the flour mixture to bare the evil skin.

Place on a wire rack and repeat with the remaining chicken. Let rest for about 10 minutes to set up the coating.

Heat the oil in a large cast iron frying pan over medium heat. Aim for 350°F.

Fry the chicken (in batches if necessary), about 7-12 minutes per side until golden brown and the inner temperature reaches 165°F.

Place it on a wire rack on top of the baking sheet with a paper towel to drain any excess oil. Let it rest for a few minutes before warming it.

nutrition

calorie: 2148kcal | carbohydrates: 63g | protein: 73g | fat: 178g | Saturated fat: 36g | Polyunsaturated fat: 76g | January Saturated Fat: 52g | Trans Fat: 1g | cholesterol: 391mg | sodium: 1008mg | potassium: 1057mg | fiber: 2g | sugar: 6g | Vitamin A: 852iu | Vitamin C: 0.3mg | calcium: 185mg | iron: 6mg

keyword: Fried chicken, Southern Fried chicken
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