Southern Fried Chicken

This Southern Fried Chicken recipe features chicken that’s crispy on the outside and moist and tender on the inside. It’s the sort of finger-licking good comfort food that appeals to everyone. Pair it with your favorite homestyle sides and a glass of sweet tea for a classic Southern meal everyone will love.

Ingredients to Make Southern Fried Chicken Recipe

How do you make authentic fried chicken? In the South, it often comes down to how you grew up eating it. Some cooks season the flour with herbs, others marinate the chicken in hot sauce, and many use a blend of spices along with the basics like salt and pepper.

Some only season the flour or dredging mix, skipping the chicken itself. Personally, I believe in layering flavor at every step seasoning the chicken, the egg wash, and the flour. There’s no single “right” way, but for the most flavorful fried chicken, I highly recommend seasoning each layer.

Ingredients you’ll need to make Southern Fried Chicken: (Scroll down for the full printable recipe card.)

• Chicken – You’ll need one whole chicken, cut into 8 pieces. You can also cut large chicken breasts in half for more servings.
• Buttermilk – Buttermilk adds flavor and tenderizes the chicken.
• All Purpose Flour – This is classic for the breading.
• Spices and Seasonings – This is where the love comes in. The flour breading is sifted with seasoned salt, freshly ground black pepper, garlic powder, onion powder and smoked paprika. You could also use cayenne pepper for more spice.
• Cornstarch – Cornstarch along with the all purpose flour adds crunch to the texture.
• Eggs – You’ll need large eggs for the egg wash as part of the dredging station.
• Hot Sauce – Adding a few dashes of hot sauce to the buttermilk infuses the chicken with more flavor and gives it a kick. You could omit it.
• Oil – Fried chicken is best made made with a neutral tasting oil with a high smoke point. I recommend using peanut oil, canola oil or vegetable oil. Skip the olive oil for this one.

How to Make the BEST Southern Fried Chicken Recipe

Making tender and juicy fried chicken takes practice but you can do it! Scroll down for the full printable recipe.

• Chicken – Season raw chicken pieces then place into an oblong baking dish or large bowl and cover with buttermilk. Chill overnight.
• Remove Chicken from the Buttermilk Marinade – Remove chicken pieces from the buttermilk.
• Seasoned Flour Mixture – On a plate or shallow pan use a fork or a whisk to sift together the flour and cornstarch with the seasonings.  
• Egg Wash – In a large shallow bowl whisk together the eggs, salt, black pepper, remaining buttermilk and hot sauce. 
• Coat the Chicken Pieces – Dredge chicken pieces first in flour then into egg wash and back into flour again.
• Set the Breading – Let the chicken stand at room temperature per the recipe to dry. This helps set the breading. 
• Frying the Chicken – Fill a 12-inch cast iron skillet about 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces into the hot oil and fry per the cook time in the recipe until juices run clear and it’s golden brown. You can also cook the chicken in a deep fryer.
• Keep Warm – Place cooked chicken pieces on a sheet pan fitted with an oven safe wire rack and place into a 200°F oven to keep warm between batches. Rest for 10 minutes then serve. 

Kitchen Equipment to Make Southern Fried Chicken Recipe

• Deep fryer or large Dutch oven for deep frying the pieces of chicken.
• Measuring cups and spoons.
• 3 shallow dishes to create a dredging station.
• A stainless steel spider or slotted spoon for removing the chicken pieces from the oil.
• Use a Fry Thermometer to Monitor the Oil Temperature.
• Large pan fitted with a wire rack.

Tips for Making Fried Chicken

When it comes to frying chicken, there are variables. I wanted to mention a few pointers and tips for you to keep in mind when making the juiciest Southern fried chicken.

• Season Each Layer: To make the best fried chicken, it’s best to season each layer. Begin with the chicken, the egg wash and the breading for the best flavor.
• How to Make Homemade Buttermilk: To each cup of buttermilk called for in the recipe use whole milk. Add 1 tablespoon of white vinegar or lemon juice and let sit for 5-10 minutes. Stir to combine.
• Monitor the Oil Temperature – Don’t guess the oil temperature, use a thermometer. Start each batch with the oil heated to 350°F knowing that the temp will drop to around 325°F as you add the pieces to fry. Adjust heat as needed to maintain the oil temperature between 325°F-350°F.
• Avoid Over-Crowding the Pan: Never overcrowd the pan. It’s best to fry the breaded chicken pieces in batches removing them to a rimmed sheet pan fitted with an oven safe rack so the excess oil can drain. Skip the paper towels.
• Keep Warm Between Batches: Preheat the oven to 200°F and place the pan into the oven to keep chicken warm between batches.
• Cook White Meat and Dark Meat Separately: Adjust cooking time depending on the size of the chicken pieces. Generally, dark meat takes longer to cook. It’s also important to consider the size of large breast pieces and adjust accordingly.
• What to Do if the Chicken is Browning Too Quickly: If you’re concerned that the outside of the chicken is cooking too quickly and over-browning, chicken can be placed into a 350°F oven for a few minutes to finish cooking.

Recipe Variations and Substitutions

• Flour – You could use self rising flour in place of all purpose flour. When doing so, omit 1/2 teaspoon of salt.
• Herbs – You can add any dry herbs that you enjoy to expand the flavor profile. Dried oregano, chives rosemary, Italian seasoning or parsley.
• Seasonings – You could use plain salt in place of seasoned salt. This will change the taste, as seasoned salt includes additional seasonings for flavor.
• Chicken – You can use this same recipe to make only wings or drumsticks, chicken thighs or split chicken breasts.

Storage and Leftovers

• Storage and Leftovers – Store leftover fried chicken in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: You can enjoy it cold or reheat in a preheated 350°F oven on a sheet pan or in an air fryer for a few minutes just until heated through.
• Freezer: You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.
• Air Fryer: See how to make crispy and delicious Air Fryer Southern Fried Chicken here.

Southern Style Side Dishes to Serve with Fried Chicken

Don’t stop at the best ever fried chicken. Take a moment to plan the entire menu with the best Southern side dish recipes to round out the meal. In the summer months when garden vegetables are in abundance, sliced fresh tomatoes and cucumbers from the garden will do. It’s good for the soul kind of food. Check-out these recipe for side dishes you may like to try:

• Creamy Buttermilk Ranch Mashed Potatoes are a natural fit.
• Homestyle Green Beans and Potatoes are especially delicious during garden season.
• Whip-up a batch of  Homestyle Cole Slaw Dressing and toss it with freshly grated cabbage and carrots for crunch and texture.
• You can never go wrong with this Double Cheddar Macaroni and Cheese.
• Homestyle Bacon Dill Deviled Eggs can be served as an appetizer or a side dish.
• Fluffy Southern Buttermilk Biscuits slathered with butter.
• Turnip Greens recipe from Southern Living.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Measuring Set
• Candy/Fry Thermometer
• Sheet Pan with Rack