As a food writer, Southern fried chicken holds a special place in my heart—and my kitchen. There’s
Classic Southern Fried Chicken
Enjoy the ultimate comfort food with this Classic Southern Fried Chicken recipe. Brined in buttermilk and coated in a seasoned flour dredge, each piece is fried to golden-brown perfection for a crispy exterior and juicy interior.
Equipment
- Large bowl
- Resealable bag
- Large shallow dish or pie plate
- Wire rack
- Baking sheet
- Heavy-bottomed pot, Dutch oven, or deep fryer
- Candy thermometer or deep-fry thermometer
- Tongs
Ingredients
Main Ingredients
- 1 Whole Chicken cut into 8 pieces (or 3-4 lbs of your favorite bone-in, skin-on pieces like thighs and drumsticks)
For the Brine/Marinade (Optional, but highly recommended)
- 2 cups buttermilk (or 2 cups milk with 1 tbsp lemon juice or vinegar, left for 5 mins)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp hot sauce (optional, for a subtle kick)
For the Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch (for extra crispiness!)
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp black pepper
- 2 tsp salt
- 1 tsp cayenne pepper (adjust to your spice preference)
- 1/2 tsp dried mustard
For Frying
- 4-6 cups vegetable oil, peanut oil, or shortening (enough to submerge chicken halfway)
Instructions
Preparation
- If brining, combine buttermilk, salt, pepper, and hot sauce (if using) in a large bowl or resealable bag.
- Add chicken pieces to the brine, ensuring full coverage, then refrigerate for at least 4 hours or overnight.
- In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, black pepper, salt, cayenne, and dried mustard for the dredge.
- Remove chicken from brine, let excess liquid drip, then firmly press each piece into the seasoned flour.
- Place dredged chicken on a wire rack over a baking sheet and rest for 15-20 minutes to help the coating adhere.
Frying
- Heat 2-3 inches of oil in a heavy-bottomed pot or deep fryer to 325-350°F (160-175°C).
- Carefully lower 2-3 chicken pieces into the hot oil, avoiding overcrowding, and fry for 6-8 minutes per side until golden brown and cooked through.
- Verify chicken is done when the thickest part reaches 165°F (74°C); adjust heat if browning too quickly.
- Transfer cooked chicken to a wire rack over a paper towel-lined baking sheet to drain, and season immediately with salt.
- Continue frying remaining chicken in batches, ensuring oil temperature returns to 325-350°F before each new batch.
Notes
For extra flavor, consider brining the chicken for the full overnight period. Do not overcrowd the pot when frying; this ensures even cooking and maintains oil temperature. Always monitor oil temperature with a thermometer for best results.