How to Make the Perfect Southern Fried Chicken
American · Medium · 50 min · 4 servings
This Southern Fried Chicken is brined in seasoned buttermilk overnight for incredibly juicy and flavorful meat beneath a shatteringly crispy seasoned crust. Every bite delivers the perfect balance of crunchy coating, aromatic spices, and tender chicken that the South is famous for.
Why this recipe works
This Southern Fried Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 kg bone-in skin-on chicken pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tsp smoked paprika
- 1.5 tsp garlic powder
- 1 tsp cayenne pepper
- 2 tsp fine sea salt
- 4 cups vegetable oil for frying
Step by step instructions
Step 1: Brine the Chicken
Combine the buttermilk with 1 teaspoon of salt, half the garlic powder, and half the cayenne in a large bowl. Submerge all the chicken pieces completely in the buttermilk brine, cover tightly, and refrigerate for a minimum of 4 hours or ideally overnight. This step is non-negotiable for juicy and flavorful meat.
Step 2: Prepare the Seasoned Flour
In a large shallow dish, whisk together the all-purpose flour, smoked paprika, remaining garlic powder, remaining cayenne, and remaining salt until evenly combined. For extra texture, add 2 tablespoons of the leftover buttermilk brine directly into the flour and work it in with your fingers to create small clumps.
Step 3: Dredge the Chicken
Remove each piece of chicken from the buttermilk brine, letting the excess drip off for a few seconds. Press each piece firmly into the seasoned flour, turning and pressing multiple times to build up a thick and even coating. Place the dredged pieces on a wire rack and rest for 10 minutes so the coating adheres properly.
Step 4: Fry the Chicken
Heat the vegetable oil in a large cast iron skillet or Dutch oven to 325 degrees Fahrenheit. Carefully lower the chicken pieces in skin-side down, working in batches to avoid crowding. Fry thighs and drumsticks for 13 to 15 minutes per side and breasts for 10 to 12 minutes per side until deep golden brown and cooked through to 165 degrees internally.
Step 5: Drain and Rest
Transfer the finished chicken pieces to a clean wire rack set over a baking sheet rather than paper towels, which trap steam and soften the crust. Let the chicken rest for at least 5 minutes before serving so the juices redistribute throughout the meat. Serve with hot sauce, biscuits, and honey on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- buttermilk → whole milk mixed with 1 tablespoon of white vinegar per cup creates an effective buttermilk substitute
- smoked paprika → regular paprika combined with a small pinch of cumin delivers a similar warm flavor
- vegetable oil → peanut oil is the traditional Southern choice and has a higher smoke point for cleaner frying
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the resting period after dredging which causes the coating to slide off during frying
- Frying at too high a temperature which burns the crust before the inside cooks through
- Placing fried chicken on paper towels which traps steam and destroys the crispy crust you worked hard to create
Nutrition facts
Per serving: 610 calories, 42g protein, 36g carbs, 32g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →