Southern Fried Chicken Recipe (1 Best Crispy Juicy Buttermilk Recipe)

When you crave a Sunday supper that crackles with every bite, nothing beats a classic Southern Fried Chicken Recipe. Famous for its deeply golden, crunchy crust, juicy seasoned meat, and tangy buttermilk flavor, this beloved American comfort food has been the star of family tables for generations.

Making this homemade Southern Fried Chicken Recipe is easier than you might think. By soaking the chicken in a buttermilk brine, dredging it in a well-seasoned flour coating, and frying it at the right temperature, every piece comes out crispy outside and tender inside. Serve this Southern Fried Chicken Recipe with mashed potatoes, coleslaw, and cornbread for a true Southern feast.

Ingredients for Southern Fried Chicken Recipe

For the Buttermilk Brine:

• 3 lbs Bone-In Chicken Pieces: A mix of drumsticks, thighs, and breasts cut in half.
• 2 Cups Buttermilk: Tenderizes the meat and adds gentle tang.
• 1 Tbsp Hot Sauce: Adds subtle heat and flavor.
• 1 Tbsp Kosher Salt: Seasons the chicken from within.
• 1 Tsp Freshly Cracked Black Pepper: Adds warmth.

For the Seasoned Flour Coating:

• 2 Cups All-Purpose Flour: The base of the crunchy crust.
• 2 Tbsp Cornstarch: Makes the coating extra crisp.
• 2 Tsp Fine Sea Salt: Seasons the crust.
• 2 Tsp Garlic Powder: Adds savory depth.
• 2 Tsp Smoked Paprika: Gives rich color and a mild smoky note.
• 1 Tsp Onion Powder: Rounds out the flavor.
• 1 Tsp Cayenne Pepper: Adds a gentle kick, adjust to taste.
• 1 Tsp Freshly Cracked Black Pepper: Or to taste.

For Frying:

• 4 Cups Vegetable Oil (or Peanut Oil): Enough for about 1 inch depth in a large skillet.

How to Make Southern Fried Chicken Recipe Step by Step

1. Brine the Chicken: Combine the buttermilk, hot sauce, salt, and pepper in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
2. Mix the Coating: In a large shallow dish, whisk together the flour, cornstarch, salt, garlic powder, paprika, onion powder, cayenne, and black pepper.
3. Dredge the Chicken: Lift each piece from the buttermilk, letting excess drip off. Press firmly into the flour mixture, turning to coat completely.
4. Rest the Coating: Place the coated chicken on a wire rack for 15 minutes so the crust sticks while frying.
5. Heat the Oil: Pour oil into a large cast iron skillet to about 1 inch deep. Heat over medium-high heat to 325°F (163°C).
6. Fry the Chicken: Carefully add chicken in batches without crowding. Fry dark meat for 12 to 14 minutes per side and breasts for 8 to 10 minutes per side, until deep golden brown.
7. Check the Temperature: The thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer.
8. Drain and Serve: Transfer the chicken to a wire rack set over a baking sheet. Let rest for 5 minutes, then serve hot.

Chef’s Note: When making this Southern Fried Chicken Recipe, keep the oil between 300°F and 325°F (149°C to 163°C). Too hot and the crust burns before the inside cooks. Too cool and the chicken turns greasy.

Why You Will Love This Southern Fried Chicken Recipe

• Extra Crispy Crust: Cornstarch and a short rest create a crunchy coating that stays crisp.
• Juicy Buttermilk Brined Meat: Every bite stays tender and full of flavor.
• Classic Southern Seasoning: A balanced blend of paprika, garlic, and a little cayenne.
• Perfect for Gatherings: Feeds a crowd and tastes great hot or at room temperature.

Pro Tips for the Best Results

• Savory Recipe Pairing: Serve this Southern Fried Chicken Recipe with our Mashed Potatoes for a classic Southern plate.
• Chicken Temperature Standards: Cook chicken to an internal temperature of 165°F (74°C) per official USDA Food Safety Guidelines.
• Use a Thermometer: A clip-on deep fry thermometer keeps your oil in the right range, which is the secret to a crisp, non-greasy crust.

Delicious Variations and Substitutions

• Spicy Fried Chicken: Double the cayenne and add 1 tbsp of hot sauce to the flour mixture.
• Boneless Version: Use boneless thighs and fry 5 to 6 minutes per side.
• Oven Fried Version: Bake coated chicken on a rack at 425°F (220°C) for 40 to 45 minutes, spraying with oil.
• Dairy Free Brine: Replace buttermilk with 2 cups of plant milk mixed with 2 tbsp of lemon juice.

How to Store and Reheat Southern Fried Chicken Recipe

• Refrigeration: Store cooled chicken in an airtight container for up to 4 days.
• Reheating: Reheat on a wire rack in a 400°F (200°C) oven for 15 to 20 minutes to bring back the crunch. Avoid microwaving, which softens the crust.
• Freezing: Freeze fully cooled chicken for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 30 to 35 minutes.

Frequently Asked Questions

How do I keep Southern Fried Chicken Recipe crust from falling off?
Let the coated chicken rest on a rack for 15 minutes before frying, and avoid moving it around in the oil while the crust sets.

Can I fry the chicken without buttermilk?
Yes. Mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes as a substitute.

What oil is best for frying chicken?
Peanut oil, vegetable oil, and canola oil all have high smoke points and neutral flavor, which makes them great for frying.