Southern Fried Chicken

This recipe gives you classic Southern fried chicken with a substantial, seasoned crust and flavorful, tender meat. It’s a rewarding dish that brings a special touch to any dinner table.

The secret is a long soak in a tangy buttermilk marinade, which tenderizes the chicken and helps the flour coating stick. The process takes some time with marinating and frying in batches, but the results are well worth the effort.

Why will you love Southern Fried Chicken?

A buttermilk marinade with egg creates a rich, tangy base that tenderizes the chicken and acts as a binder for the flour coating.

A simple, well-seasoned flour dredge is all you need for that signature crunchy crust. Patting the flour on helps it adhere during frying.

Frying in batches at a consistent temperature ensures each piece cooks evenly, developing a golden crust without becoming oily.

Southern Fried Chicken Ingredients

• Chicken: Bone-in, skin-on chicken pieces like thighs, drumsticks, and breasts provide the most flavor and moisture. You can ask your butcher to cut a whole chicken into 8 pieces for you.

• Buttermilk: The acidity in buttermilk is important for tenderizing the chicken. If you don’t have any, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk and letting it sit for 5-10 minutes.

• Oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. This prevents the oil from burning and giving the chicken an off flavor.

• Cajun Seasoning: This adds a warm, savory spice to the chicken. You can use your favorite store-bought brand or make your own blend. Adjust the amount based on its salt content and your preference for heat.

Exact quantities are in the recipe card below.

How to Make Southern Fried Chicken

Step 1: Marinate the Chicken

First, make the marinade by whisking together the buttermilk, eggs, Cajun seasoning, and half of the salt. Submerge the chicken pieces in this mixture, cover, and place in the refrigerator for at least 4 hours to let the flavors penetrate and tenderize the meat.

Step 2: Prepare for Frying

When you’re ready to cook, set up your dredging station by combining the flour, pepper, and remaining salt in a large bowl. In a large, heavy pot, heat about 3 inches of oil until it reaches 325°F (163°C).

Step 3: Dredge and Fry the Chicken

Working one piece at a time, lift the chicken from the marinade and dredge it in the flour mixture, making sure it’s fully coated. Fry the chicken in batches of 4, monitoring the oil to keep it around 300°F (150°C). Cook for 12-15 minutes, until golden and the internal temperature hits 165°F (74°C).

What to Serve with Southern Fried Chicken

Serve this chicken warm with classic southern sides. Mashed potatoes, macaroni and cheese, collard greens, or warm biscuits are all great accompaniments.

Helpful Tricks for Southern Fried Chicken

Food Safety: Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone.

Maintaining oil temperature is key. If the oil is too hot, the crust will burn before the inside is cooked. If it’s too cool, the chicken will absorb too much oil and become greasy.

Do not overcrowd the pot. Frying in batches ensures the oil temperature stays consistent and the chicken cooks evenly and becomes crisp.

Letting the chicken rest on a wire rack after marinating and after frying helps create a crispier crust.

How to Store and Freeze Southern Fried Chicken

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F (190°C) oven for 10-15 minutes, or until warmed through and the skin is re-crisped. Freezing is not recommended as it can make the crust soggy.

Southern Fried Chicken Recipe FAQs

Can I use boneless chicken for this recipe?

Yes, you can use boneless, skinless chicken breasts or thighs. Cut them into strips or tenders and reduce the frying time to 5-7 minutes, until they are cooked to an internal temperature of 165°F (74°C).

My chicken crust isn’t crispy. What went wrong?

The most common reasons for a soft crust are the oil temperature being too low or overcrowding the pot. Both cause the temperature to drop, so the chicken steams instead of fries. Use a thermometer to maintain the oil temperature and always fry in batches.

Is it necessary to marinate the chicken for 4 hours?

The marinating time is important for both flavor and texture. A shorter time, even just 1-2 hours, will still be beneficial, but for the most tender and flavorful results, 4 hours or more is suggested.

Southern Fried Chicken

Crispy, juicy bone-in chicken marinated in spiced buttermilk, then dredged and deep-fried to a golden brown.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 whole chicken cut into 8 pieces, 3 to 4 lb
• 2 cups buttermilk 480 ml
• 2 large eggs
• 2 tablespoons Cajun seasoning
• 2 tablespoons kosher salt divided
• 1 tablespoon ground black pepper
• 4 cups all-purpose flour 480 g
• 8 cups vegetable or peanut oil for frying, 1.9 L

Instructions

 

• In a large bowl, whisk together the buttermilk, eggs, Cajun seasoning, and 1 tablespoon of the kosher salt. Add the chicken pieces and turn to coat them completely. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
• When ready to cook, pour the oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 325°F (163°C) on a deep-fry thermometer.
• While the oil heats, prepare the dredge. In a separate large bowl or a shallow dish, whisk together the flour, black pepper, and the remaining 1 tablespoon of kosher salt.
• Remove one piece of chicken from the marinade, letting the excess drip back into the bowl. Thoroughly coat the chicken in the flour mixture, pressing it on to adhere. Shake off any excess flour and set the chicken on a wire rack.
• Repeat with 3 more pieces of chicken. Carefully place the 4 pieces into the hot oil, making sure not to overcrowd the pot. The oil temperature will drop; adjust the heat to maintain a temperature of about 300°F (150°C).
• Fry the chicken for 12 to 15 minutes, turning occasionally, until it is deep golden brown and cooked through.
• The internal temperature of the chicken should register 165°F (74°C) on an instant-read thermometer. Transfer the cooked chicken to a clean wire rack to drain.
• Bring the oil back to 325°F (163°C) and repeat the dredging and frying process with the remaining chicken pieces. Let the chicken rest for a few minutes before serving.

Notes

Food Safety: Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone.

Maintaining oil temperature is key. If the oil is too hot, the crust will burn before the inside is cooked. If it's too cool, the chicken will absorb too much oil and become greasy.

Do not overcrowd the pot. Frying in batches ensures the oil temperature stays consistent and the chicken cooks evenly and becomes crisp.

Letting the chicken rest on a wire rack after marinating and after frying helps create a crispier crust.

Keyword Chicken, comfort food, fried, southern, southern fried chicken