Southern Fried Chicken Recipe

Why You’ll Love This Recipe

I love how this recipe combines simple ingredients with time-honored frying techniques to create something unforgettable. The buttermilk helps tenderize the chicken, and the seasoned flour packs in that classic Southern flavor. It’s perfect for feeding a crowd, making a picnic special, or just treating myself to some well-earned comfort food. Plus, it’s ready in just 30 minutes, which means I can whip up homemade fried chicken faster than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 pieces chicken thighs and drumsticks

• 1 teaspoon smoked paprika

• 1 teaspoon coarse black pepper

• 2 teaspoons coarse sea salt

• ½ teaspoon onion powder

• 2 cups all-purpose flour

• 1 ½ cups buttermilk

• Vegetable oil for frying

Directions

1. I start by heating at least 3 inches of vegetable oil in a Dutch oven or deep cast iron skillet until it reaches 350°F. The deeper the oil, the more evenly the chicken cooks.

2. While the oil heats, I set up a dredging station: one bowl for the buttermilk, and another with the flour, smoked paprika, black pepper, sea salt, and onion powder mixed together.

3. I batter each piece of chicken by dipping it first into the flour mixture, then into the buttermilk, and back again into the flour for a thick, crunchy coating.

4. Once the oil is hot, I carefully add several pieces of chicken and fry them for about 12 minutes. If the chicken isn’t fully submerged, I flip it halfway through. I always check that the chicken is golden brown and hits 165°F internally. Then I let it drain on paper towels or a paper bag.

5. I repeat in batches until all the chicken is fried and golden. I serve it hot and fresh for the ultimate Southern experience.

Servings and timing

This recipe makes 12 servings and takes about 30 minutes from start to finish. That includes about 10 minutes of prep time and 20 minutes of active frying, depending on how many batches I do. It’s perfect for gatherings, Sunday dinners, or even a casual weeknight feast.

Variations

• I sometimes add cayenne pepper or chili powder to the flour mixture for a spicy kick.

• Swapping smoked paprika for sweet paprika gives it a milder, more classic Southern flavor.

• If I want extra crunch, I add a tablespoon of cornstarch to the flour mix.

• I’ve also brined the chicken overnight in seasoned buttermilk for even more flavor and tenderness.

• Air frying or oven baking works if I want a lighter version, though the traditional fry is still my favorite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I use the oven at 375°F for about 15 minutes to keep the coating crispy. Microwaving works in a pinch but does soften the crust. For freezing, I let the chicken cool completely before wrapping it tightly and freezing for up to a month.

FAQs

What’s the best oil for frying chicken?

I like to use vegetable oil or peanut oil because they have high smoke points and don’t overpower the flavor of the chicken.

Can I make this ahead of time?

Yes, I fry the chicken and let it cool completely, then reheat it in the oven before serving. It stays crispy and delicious.

Why use buttermilk?

Buttermilk helps tenderize the meat and gives the coating a great texture. I also love the tang it adds to the flavor.

How do I know the oil is hot enough?

I use a thermometer to make sure it hits 350°F. If I don’t have one, I drop a little flour in the oil—it should sizzle right away.

Can I use other cuts of chicken?

Absolutely. I’ve used chicken breasts and wings with great success. Just adjust the cooking time depending on the size and thickness.

Conclusion

There’s nothing quite like homemade Southern Fried Chicken. It’s crispy, juicy, and full of flavor in every bite. Whether I’m making it for a special occasion or just indulging in some comfort food, this recipe never lets me down. It’s a timeless classic I’m proud to cook and serve.