Southern Fried Chicken (Crispy, Juicy & Full of Flavor)

This Southern Fried Chicken recipe is crispy on the outside, juicy on the inside, and seasoned to perfection — a true comfort food classic!

Southern Fried Chicken: The Ultimate Comfort Food

There’s nothing quite like a plate of Southern Fried Chicken — golden, crunchy, and bursting with flavor. Each bite delivers that satisfying crackle of crispy coating followed by tender, juicy chicken seasoned just right.

Whether it’s Sunday dinner, a summer picnic, or a special family gathering, this timeless dish brings everyone to the table. It’s comfort food at its finest — simple ingredients, big flavor, and a whole lot of Southern love. Round out your meal with Homemade Mashed Potatoes — buttery, fluffy, and the perfect companion to crispy fried chicken. Finish your meal on a sweet note with my Chocolate Fudge — simple, classic, and perfectly rich.

Recipe Card

Servings: 6–8 pieces Prep Time: 20 minutes Marinate Time: 1–4 hours Cook Time: 20 minutes Total Time: 2 hours 40 minutes

Ingredients

For the Chicken:

• 1 whole chicken (cut into 8 pieces) or 3 lbs bone-in chicken parts

• 2 cups buttermilk

• 2 teaspoons hot sauce (optional, for extra flavor)

For the Seasoned Flour:

• 2 cups all-purpose flour

• 1 tablespoon salt

• 1 tablespoon paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon black pepper

• 1 teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon baking powder (for extra crispiness)

For Frying:

• Vegetable oil or peanut oil (enough to fill the skillet about 1 ½ inches deep)

Instructions

1. Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize and flavor the chicken.

2. Prepare the Seasoned Flour: In another bowl, whisk together flour, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder.

3. Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to help the coating stick. Place coated chicken on a wire rack for 10–15 minutes — this helps the crust adhere during frying.

4. Heat the Oil: Pour oil into a deep cast-iron skillet or Dutch oven and heat to 350°F.

5. Fry the Chicken: Working in batches, carefully add chicken pieces to the hot oil. Fry for 8–10 minutes per side, or until golden brown and the internal temperature reaches 165°F.

6. Drain and Rest: Transfer chicken to a paper towel-lined plate or wire rack to drain excess oil. Let rest for 5 minutes before serving.

Tips for Perfect Southern Fried Chicken

• Use a cast-iron skillet for even heat and classic crispness.

• Letting the chicken rest after dredging helps the coating stay on better.

• Don’t overcrowd the pan — frying in batches keeps the oil hot and the crust crisp.

• Want extra crunch? Double-dip: buttermilk → flour → buttermilk → flour again.

• For a touch of sweetness, add a teaspoon of sugar to the flour mix.

Final Thoughts

This Southern Fried Chicken is everything you love about home cooking — golden, crispy, juicy, and full of flavor. Pair it with mashed potatoes, coleslaw, or a slice of cornbread for the ultimate Southern meal.

Once you try this recipe, you’ll see why it’s a classic that never goes out of style.

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