A fresh batch of crispy Southern fried chicken, perfectly golden brown on a platter.

Southern fried chicken: Why 3 ingredients matter most.

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As a food writer, Southern fried chicken holds a special place in my heart—and my kitchen. There’s

A fresh batch of crispy Southern fried chicken, perfectly golden brown on a platter.

Classic Southern Fried Chicken

Enjoy a taste of the South with this classic fried chicken recipe, featuring a flavorful buttermilk brine and a crispy, well-seasoned coating. Perfect for a hearty meal, this chicken is sure to be a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken (about 3-4 lbs), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
Brine Ingredients
  • 4 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 2 teaspoons salt (for brine)
  • 1 teaspoon black pepper (for brine)
Breading Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (for breading)
  • 1/2 teaspoon black pepper (for breading)
Frying Oil
  • 6-8 cups vegetable oil, peanut oil, or shortening

Equipment

  • Large Bowl
  • Large Shallow Dish or Ziploc Bag
  • Wire Rack
  • Baking Sheet
  • Large, Heavy-Bottomed Pot or Dutch Oven

Method
 

Brine the Chicken
  1. Whisk buttermilk, hot sauce, and seasonings in a large bowl. Add chicken, ensuring it’s fully submerged, then cover and refrigerate for at least 4 hours or overnight.
Prepare the Breading
  1. Combine flour, cornstarch, and all the spices in a shallow dish or Ziploc bag, then whisk or shake until well mixed.
Dredge the Chicken
  1. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing firmly. For extra crispiness, re-dip in buttermilk and dredge again; place coated chicken on a wire rack to rest for 15-20 minutes.
Heat the Oil
  1. Pour oil into a large pot to a depth of 2-3 inches, then heat over medium-high heat to 325-350°F (160-175°C), monitoring with a deep-fry thermometer.
Fry the Chicken
  1. Carefully add chicken in batches, frying darker meat for 8-10 minutes per side and lighter meat for 6-8 minutes per side, maintaining oil temperature between 300-325°F (150-160°C) until golden brown and cooked through (165°F/74°C).
Drain and Rest
  1. Remove cooked chicken to a wire rack lined with paper towels to drain excess oil. Sprinkle with extra salt if desired, then let rest for 5-10 minutes before serving.

Notes

For best results, allow the chicken to brine overnight for maximum flavor and tenderness. Ensure your oil temperature is consistent throughout frying to achieve a crispy exterior and fully cooked interior. Do not overcrowd the pot when frying.

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