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Southern Fried Chicken Recipe (Restaurant Style)
There’s nothing quite like the soul-satisfying crunch of Southern fried chicken. It’s one of those classic comfort foods that stirs up nostalgia, family dinners, and that finger-licking-good flavor you just can’t get enough of. Whether you grew up with it or are craving that authentic restaurant-style crunch, this recipe will give you everything you need to bring the South to your own kitchen.
From a perfectly seasoned buttermilk marinade to that golden, crispy crust, we’re walking you through every delicious step of the process. And don’t worry—we’re also throwing in some helpful tips to lighten it up if you want to keep things a bit healthier.
Why Southern Fried Chicken Is Everyone’s Favorite
Southern fried chicken isn’t just a meal—it’s a whole experience. It’s juicy, savory, and satisfyingly crunchy. Traditionally cooked in cast iron with a family’s secret seasoning blend, this dish has a rich culinary history that’s stood the test of time. Restaurants have perfected it, but now, you can too.
The real secret? It’s in the details—marinating, double dredging, and frying at just the right temperature. And while it might seem like a lot, we promise it’s easier than you think. Let’s dive in.
Ingredients You’ll Need
For the Marinade:
- 1 kg chicken (bone-in thighs and drumsticks work best)
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp hot sauce (optional)
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano (optional)
For Frying:
- Peanut or canola oil (high smoke point, neutral flavor
Step-by-Step Instructions
1. Marinate the Chicken
This step is the backbone of great fried chicken. In a large bowl, mix the buttermilk, spices, and hot sauce. Add the chicken pieces and ensure they are completely submerged. Cover and refrigerate for at least 4 hours—or better yet, overnight. The buttermilk tenderizes the chicken and infuses it with deep flavor.
2. Prepare the Flour Mixture
In a large bowl, mix all-purpose flour, cornstarch, and your spices. The cornstarch is a restaurant trick for making the coating super crispy. Be generous with your spices—this is where a lot of the flavor comes from.
3. Double Dredge for Extra Crunch
Remove chicken from the marinade, allowing excess to drip off. Coat it in the flour mixture, pressing firmly to help it stick. For that restaurant-style crunch, dip it back into the marinade and dredge again in the flour. Set each piece on a wire rack and let it rest for 15–20 minutes to let the coating set.
4. Fry It Right
Heat oil in a deep skillet or Dutch oven to 325°F (163°C). Carefully add chicken pieces, a few at a time. Don’t overcrowd the pan, or you’ll lose that crispiness. Fry for 12–15 minutes, turning once, until golden brown and the internal temp reaches 165°F (74°C). Drain on a wire rack.
5. Rest and Serve
Let the chicken rest for 5–10 minutes to lock in the juices. Serve hot with classic sides like coleslaw, mashed potatoes, or biscuits—or go the lighter route with roasted veggies or a salad.
Healthier Twists (If You Want to Lighten It Up)
Want all that Southern flavor with a little less guilt? Try these tips:
- Use skinless chicken thighs to reduce fat.
- Swap buttermilk for Greek yogurt + lemon juice for a lower-fat marinade.
- Bake at 425°F or use an air fryer to skip deep frying.
- Use almond or whole wheat flour for added fiber.
You still get great crunch and flavor without the extra calories.
Tips for Perfect Southern Fried Chicken
- Don’t skip the marinade time. It makes a huge difference in tenderness and flavor.
- Let the dredged chicken sit before frying. This helps the coating stick and prevents it from falling off.
- Monitor oil temperature. Use a thermometer—too hot and it burns, too cool and it gets greasy.
- Don’t flip too often. Once per side is enough.
- Always drain on a wire rack, not paper towels. This keeps the crust crispy.
How to Store and Reheat Fried Chicken
Storing:
- Let the chicken cool completely.
- Store in an airtight container in the fridge for up to 3–4 days.
- For longer storage, freeze individually wrapped pieces for up to 3 months.
Reheating:
- Best method: Reheat in the oven at 375°F (190°C) for 10–15 minutes.
- Air fryer: 5–7 minutes at 375°F.
- Avoid the microwave—it ruins the crust.
What to Serve With Southern Fried Chicken
You can go full comfort or mix it up with healthier sides:
Classic Pairings:
- Mashed potatoes and gravy
- Mac and cheese
- Buttermilk biscuits
- Cornbread
- Coleslaw
- Fried okra or green beans
Healthy Alternatives:
- Steamed broccoli
- Sweet potato fries (baked)
- Quinoa salad
- Roasted Brussels sprouts
- Mixed greens with vinaigrette
Frequently Asked Questions
1. Can I use boneless chicken?
Yes! Boneless thighs or breasts work well and cook faster. Just adjust the cooking time to avoid drying out the meat.
2. What’s the best oil for frying?
Peanut oil or canola oil. Both have high smoke points and neutral flavors, perfect for deep frying.
3. How do I keep it crispy after cooking?
Place cooked chicken on a wire rack (not paper towels) and keep in a 200°F oven until ready to serve.
4. Can I make this gluten-free?
Yes—use rice flour, almond flour, or a gluten-free blend in place of regular flour. Always check your other ingredients too.
5. Why does my coating fall off?
Make sure to rest the chicken after dredging, don’t overcrowd the pan, and don’t move it around too much while frying.
Final Thoughts
Southern fried chicken is more than just food—it’s tradition, family, and comfort on a plate. With this restaurant-style recipe, you can bring that soulful flavor into your own kitchen, any day of the week. Whether you’re serving it up for Sunday dinner or just indulging in a weekend treat, this chicken hits all the right notes.
And remember, the secret isn’t just in the ingredients—it’s in the love and attention to detail. Take your time, taste your seasoning, and enjoy the process.
Happy frying!
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