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fried chicken

Southern Fried Chicken Recipe – Crispy, Juicy, Restaurant-Style

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Learn to make crispy, juicy Southern fried chicken at home with this easy, restaurant-style recipe. Perfectly seasoned, golden, and full of flavor.
Course main dish
Cuisine American
Keyword american cuisine, buttermilk chicken, comfort food, crispy chicken, deep fried sweets, dinner recipe, fried chicken recipe, homemade fried chicken, main dish, southern fried chicken
Prep Time 12 hours
Cook Time 44 minutes
Total Time 12 hours 45 minutes
Servings 6 people
Calories 450

Equipment

  • Heavy pot or Dutch oven
  • Large mixing bowl
  • Wire rack
  • Slotted spoon
  • Whisk or fork
  • Cooking Thermometer
  • Shallow Dish or Bowl
  • Tongs
  • Meat thermometer
  • Plastic wrap

Ingredients

For the Chicken Marinade

  • 1 whole chicken 3-4 lbs, cut into 8 pieces
  • 2 cups buttermilk
  • 2 tablespoons hot sauce optional
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the Crispy Coating

  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano

For Frying

  • Vegetable oil or peanut oil
  • 2-3 quarts enough for 2-3 inches depth in pot

Instructions

  • Marinate the Chicken: In a large bowl, combine buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
  • Prepare the Coating: In a shallow dish, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, thyme, and oregano. Mix thoroughly with a whisk.
  • Remove Chicken from Fridge: Take the marinated chicken out 30 minutes before frying to bring it closer to room temperature.
  • Double Coat the Chicken: Take one piece from the buttermilk, let excess drip off. Coat completely in flour mixture, dip back in buttermilk briefly, then coat in flour again. Press firmly to create a shaggy texture. Place on a plate and repeat with remaining pieces. Let sit for 15-20 minutes.
  • Heat the Oil: Pour oil into a heavy pot or Dutch oven to 2-3 inches depth. Heat to 350°F (175°C) using a cooking thermometer to monitor temperature.
  • Fry the Chicken: Carefully add 3-4 pieces to hot oil. Don't overcrowd. Fry for 12-15 minutes, flipping halfway through. Dark meat needs 14-15 minutes, white meat needs 12-13 minutes. The coating should be deep golden brown.
  • Check for Doneness: Internal temperature should reach 165°F when checked with a meat thermometer. Juices should run clear.
  • Drain and Rest: Remove chicken with tongs and place on a wire rack set over a baking sheet. Let rest for 5 minutes before serving. Maintain oil temperature at 350°F between batches.

Pro Tips for Perfect Fried Chicken

  • Don't skip the marinade time - The buttermilk tenderizes the meat and adds incredible flavor
  • Maintain steady oil temperature - 350°F is the sweet spot for crispy, not greasy chicken
  • Use a heavy pot - Cast iron or Dutch oven holds heat better than thin pots
  • Don't overcrowd the pot - This drops oil temperature and makes chicken soggy
  • Let it rest on a wire rack - Never use paper towels, they trap steam and make the coating soggy
  • Make extra - This disappears fast! Fried chicken is great hot, warm, or even cold the next day