The Best Southern Fried Chicken is pure comfort on a plate. Crispy, juicy, and golden brown, it’s a taste that instantly feels like home. This version keeps tradition alive while adding easy steps anyone can follow. The secret lies in a tangy buttermilk marinade that tenderizes the meat, a flour-and-cornstarch coating for unbeatable crunch, and a peanut oil fry that gives perfect crispness. Whether you’re new to frying or a seasoned home cook, you’ll love how simple and flavorful this is. You’ll find every detail here—from ingredients and step-by-step directions to storage tips and expert tricks for that true Southern crunch.
Table of Contents
What Makes This the Best Southern Fried Chicken
What truly makes this the best Southern fried chicken is the way it balances old-fashioned flavor with modern ease. The buttermilk soak infuses each piece with tang and tenderness while keeping the meat juicy after frying. The mix of flour and cornstarch forms a light, crisp crust that stays crunchy long after it cools. Frying at the right temperature, around 325°F, ensures even cooking and golden perfection without burning the coating.
This recipe celebrates the Southern roots of comfort food but adds tweaks to make it foolproof at home. You don’t need a deep fryer or fancy equipment—just simple ingredients, a steady hand, and a little patience. As a result, you’ll get that same iconic crunch and seasoned bite you’d expect from a family-style kitchen in Georgia or Louisiana.
Ingredients You’ll Need
Here’s everything you need for the best Southern fried chicken.
Use one whole chicken cut into pieces or your favorite cuts like thighs, wings, or breasts. Season the meat with kosher salt, garlic powder, and onion powder to build flavor from the start. Buttermilk and hot sauce create the perfect marinade for moisture and subtle heat.
The coating includes all-purpose flour and cornstarch. That cornstarch is what gives the crust its delicate crunch. Paprika and black pepper bring a smoky, peppery kick. Peanut oil is ideal for frying because it stays stable at high heat and adds a light nutty aroma.
If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar and let it sit for 5–10 minutes. You can also swap seasonings or try a KFC-style blend of herbs and spices for a twist.
How to Make the Best Southern Fried Chicken
Season and Marinate the Chicken
Start by seasoning the chicken with salt, garlic powder, and onion powder in a large bowl. Then pour in the buttermilk and hot sauce, coating every piece. Cover and refrigerate for at least two hours or overnight if you can. The longer it soaks, the juicier it gets.
Prepare the Dredge
In a clean bowl, mix flour, cornstarch, paprika, salt, and black pepper. Stir well to blend. Take each piece from the marinade, let the excess drip off, then dredge in the flour mixture until well coated. Let the coated pieces rest for a few minutes so the crust sticks firmly. This step helps you get that beautiful crunchy texture.
Fry to Golden Perfection
Heat peanut oil in a deep fryer or heavy pot to 325°F. Test with a thermometer for accuracy. Fry the chicken in small batches so the oil temperature stays steady. Cook dark meat for about 12–14 minutes and white meat for 8–10 minutes, turning occasionally for even color. Keep an eye on the oil; if it gets too hot, the crust will brown too fast before the inside cooks through.
Drain and Finish
Once golden and crisp, remove the chicken and place it on paper towels. Sprinkle a little flaked salt while it’s still hot. The salt adds a final touch of flavor and helps preserve that satisfying crunch. Serve warm while the coating is still crisp and the meat juicy.
Expert Tips for Perfect Fried Chicken
Always fry in batches to keep the oil temperature consistent. Overcrowding cools the oil and makes the coating soggy. Use a cast iron skillet for even heating if you don’t have a fryer. It holds heat beautifully and gives that classic Southern feel.
Monitor oil temperature closely using a frying thermometer. For even doneness, check the meat’s internal temperature—it should reach 165°F. Letting the coated chicken rest before frying also keeps the crust from slipping off.
You can tweak the seasoning to your liking. Add cayenne for spice or a pinch of sugar for balance. This recipe works beautifully with side dishes like biscuits, coleslaw, or creamy mashed potatoes.
How to Store and Reheat
Let leftover chicken cool completely before storing. Place it in an airtight container and refrigerate for up to five days. For longer storage, freeze for up to six months.
To reheat, use a 400°F oven or an air fryer to restore crispiness. Reheating on a rack helps air circulate so the crust stays crunchy. Avoid microwaving if possible since it softens the coating. If you must, use short bursts and enjoy while warm.
Common Questions About Southern Fried Chicken
What gives Southern fried chicken its flavour?
The blend of seasoning, buttermilk soak, and frying in peanut oil creates deep, savory flavor with a slight tang.
What is the world’s best fried chicken?
Many say Southern fried chicken is the best because it combines juicy meat with an unforgettable crunchy crust.
How do you make good Southern fried chicken?
Marinate in buttermilk, coat in seasoned flour and cornstarch, then fry at a steady 325°F for golden perfection.
What is the secret to Southern fried chicken?
The secret lies in patience—let it marinate long enough and fry at the right temperature for the perfect texture.
Other Recipes You May Enjoy
- creamy white chicken enchiladas
- cheesy mozzarella chicken bake
- ranch chicken crock pot dinner
- crunchy chicken taco fingers
- honey garlic chicken
- baked chicken thighs creamy recipe
Conclusion
Making the best Southern fried chicken is easier than you think. With a simple buttermilk marinade, the right mix of flour and cornstarch, and careful frying, you’ll get crispy, golden pieces every time. Each bite bursts with savory flavor and tender juiciness that defines true comfort food.
So grab your skillet, gather your ingredients, and bring this Southern favorite to your table tonight. Then visit Ellie’s Pinterest for even more comforting meal ideas that taste like home.
The Best Southern Fried Chicken
Equipment
- Large bowl For seasoning and marinating the chicken
- Deep fryer or cast iron skillet Maintains even heat for frying
- Tongs For turning chicken safely
- Paper towels For draining excess oil
- Meat thermometer To check internal temperature
Ingredients
- 1 whole chicken, cut into pieces
- 2 teaspoons kosher salt (for seasoning chicken)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt (for flour mix)
- 2 teaspoons paprika
- 2 teaspoons black pepper
- peanut oil for frying
- flaked salt for finishing (optional)
Instructions
- Season the chicken with salt, garlic powder, and onion powder in a large bowl. Add buttermilk and hot sauce, mix well, and refrigerate for at least 8 hours or overnight for best flavor.
- In another bowl, combine flour, cornstarch, salt, paprika, and black pepper. Remove each chicken piece from the buttermilk, let excess drip off, and dredge in the flour mixture. Let the coated chicken rest before frying.
- Heat peanut oil in a deep fryer to 325°F. Fry chicken in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F. Cook 12–14 minutes for dark meat, 8–10 minutes for white meat.
- Drain fried chicken on paper towels and sprinkle with flaked salt while still hot. Serve immediately for the best crispy texture.
Notes
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