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Southern Fried Chicken

Southern Fried Chicken

Course Main Course
Cuisine American
Keyword southern-fried-chicken
Prep Time 20 minutes
Cook Time 25 minutes
RestingTime 10 minutes
Total Time 45 minutes
Servings 8
Calories 714kcal
Author Melissa Sperka


  • 1 whole fryer chicken cut into 8 pieces
  • 3 ½ tsp seasoned salt divided
  • 2 tsp freshly ground black pepper divided
  • 3 cups buttermilk divided
  • 3 cups all purpose flour
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 3 large eggs
  • 1 tsp hot sauce
  • 6-8 cups vegetable or peanut oil for frying


  • Season chicken pieces on all sides with 1 tsp seasoned salt and ½ tsp black pepper. Place into an oblong baking dish and cover with 2 ½ cups buttermilk. Turn to coat. Chill overnight, turning once.
  • 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika. 
  • In a large shallow bowl whisk together the eggs, ½ tsp salt, ½ tsp black pepper, ½ cup buttermilk and hot sauce. 
  • Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading. 
  • To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
  • Fill a 12-inch cast iron skillet about ⅓ full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately. 
  • Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
  • Place fried pieces on rack and keep warm in oven between batches.
  • Rest for 10 minutes before serving. 


Serving: 1piece | Calories: 714kcal | Carbohydrates: 49g | Protein: 31g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1215mg | Potassium: 385mg | Fiber: 2g | Sugar: 5g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg