If you’re craving real American flavor, this crispy southern fried chicken recipe delivers it without unnecessary fuss. Here’s everything you need to make it right at home.
Southern Fried Chicken soaks bone-in chicken pieces in seasoned buttermilk overnight, then coats them in a well-seasoned flour dredge and fries until deeply golden, crispy, and juicy inside.
Ready in about 45 minutes from start to finish, this intermediate-friendly recipe makes 6 servings and comes together with 11 everyday ingredients. It’s the kind of American dish worth putting into regular rotation.
Why this recipe works:
- An overnight buttermilk soak tenderizes the chicken and seasons it all the way through, not just on the surface.
- A well-seasoned flour dredge fries up deeply golden and shatteringly crisp around juicy bone-in chicken.
- Deep-frying bone-in pieces evenly is the skill that makes this intermediate, ready in about 45 minutes.
- Makes 6 servings, classic comfort food for a Sunday dinner.
✅ Quick Tip: Letting the chicken marinate overnight in buttermilk is what makes it so tender and flavorful all the way through — don’t rush this step. Keep the oil temperature steady with a thermometer — oil that’s too cool makes food greasy, while oil that’s too hot burns the outside before the inside finishes cooking.
Serving Suggestions: Serve with mashed potatoes, biscuits, and coleslaw for a classic Southern spread.
Crispy Southern Fried Chicken
Ingredients:
Instructions
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Before you start, gather and prep all 11 ingredients listed above - wash, chop, measure, and have everything within reach.
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Combine buttermilk and hot sauce in a bowl.
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Add chicken pieces, cover, and marinate in the fridge for at least 8 hours, ideally overnight.
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In a separate bowl, mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
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Remove chicken from the buttermilk, letting excess drip off.
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Dredge thoroughly in the seasoned flour, pressing to adhere.
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Heat oil to 350F in a deep pot or cast iron skillet.
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Fry the chicken in batches for 12-15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165F.
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Taste and adjust the seasoning with more salt, acid, or spice as needed before serving.
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Drain on a wire rack and let rest for a few minutes before serving.
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Garnish as desired and serve promptly for the best texture and flavor from your Crispy Southern Fried Chicken.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 6g30%
- Cholesterol 145mg49%
- Sodium 680mg29%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Letting the chicken marinate overnight in buttermilk is what makes it so tender and flavorful all the way through - don't rush this step. Keep the oil temperature steady with a thermometer - oil that's too cool makes food greasy, while oil that's too hot burns the outside before the inside finishes cooking.
Frequently Asked Questions
Why is my fried chicken coating falling off?
Make sure to let excess buttermilk drip off before dredging, and press the flour mixture firmly onto the chicken so it adheres well.
Can I bake this instead of frying?
Yes, an oven-fried version can be baked at 425F on a wire rack for about 35-40 minutes, though it won't be quite as crispy.
What oil is best for frying chicken?
A neutral oil with a high smoke point like peanut or vegetable oil works best.
