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A fresh batch of crispy Southern fried chicken, perfectly golden brown on a platter.

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.
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Prep Time 8 hours 15 minutes
Cook Time 30 minutes
Total Time 8 hours 45 minutes
Servings 4 people
Calories 450 kcal

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.