Here’s a classic Southern Fried Chicken recipe—crispy on the outside, juicy on the inside, and packed with flavor.
🍗 Southern Fried Chicken
Ingredients
For the chicken:
- 1 whole chicken (cut into 8–10 pieces) or 1–1.5 kg chicken parts
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
For the coating:
- 2 cups all-purpose flour
- 2 tbsp cornstarch (extra crispiness)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
For frying:
- Oil (vegetable or canola), enough for deep frying
Instructions
1. Marinate the chicken
Mix buttermilk, salt, and pepper. Add chicken, cover, and refrigerate for at least 4 hours (overnight is best).
2. Prepare the coating
In a large bowl, mix flour, cornstarch, and all seasonings.
3. Dredge the chicken
Remove chicken from buttermilk, let excess drip off, then coat well in the flour mixture.
👉 For extra crunch: dip it back into buttermilk, then into flour again (double coating).
4. Heat the oil
Heat oil to 170–175°C (340–350°F).
5. Fry the chicken
Fry in batches for about 12–15 minutes, turning occasionally, until golden brown and fully cooked (internal temp ~75°C / 165°F).
6. Rest & serve
Drain on a wire rack (not paper towels if you want it extra crispy).
Tips for perfect fried chicken
- Keep oil temperature steady—too hot burns, too cool gets greasy
- Don’t overcrowd the pan
- Let coated chicken rest 10–15 minutes before frying (helps crust stick)
- Season generously—this is what makes it “Southern-style”
Optional twists
- Add a little hot sauce to the buttermilk marinade
- Mix some crushed cornflakes into the flour for extra crunch
- Finish with a drizzle of honey for a sweet-spicy combo
If you want, I can show you a KFC-style version, an oven/air fryer version, or a spicy Nashville hot chicken variation.
