Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

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

Sarah Smith
Nov 2, 2025
3 min read

Updated: Dec 25, 2025

Plate of crispy fried chicken drumsticks, mashed potatoes with gravy, and a biscuit on a wooden table, conveying a comforting meal.

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)

Instructions

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.
Prepare the Seasoned Flour: In another bowl, whisk together flour, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder.
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.
Heat the Oil: Pour oil into a deep cast-iron skillet or Dutch oven and heat to 350°F.
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.
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.

FAQ

Q: How do I get the coating extra crispy? Double-dip the chicken in seasoned flour and buttermilk, and fry in hot oil (350°F) without overcrowding the pan.

Q: Can I use boneless chicken? Yes — boneless pieces work, but bone-in chicken stays juicier and more flavorful.

Q: Do I need to marinate the chicken? Buttermilk marinade for at least 2 hours (or overnight) makes the meat tender and adds flavor.

Q: Why is my fried chicken greasy? The oil temperature may be too low. Maintain 350°F so the coating seals quickly.

Q: Can I make fried chicken ahead? Yes — keep it warm and crisp in a 250°F oven for up to 45 minutes.