As a food writer, Southern fried chicken holds a special place in my heart—and my kitchen. There’s
Classic Southern Fried Chicken
Experience the ultimate comfort food with this classic Southern Fried Chicken recipe. Marinated in buttermilk for tenderness and coated in a perfectly seasoned flour mixture, each bite delivers a satisfying crunch and juicy, flavorful chicken.
Equipment
- large bowl
- resealable plastic bag
- wire rack
- baking sheet
- heavy-bottomed pot or Dutch oven
- thermometer
Ingredients
Main
- 1 whole chicken cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts halved)
- 2 cups buttermilk
- 1 tablespoon hot sauce optional
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper adjust to your spice preference
- 1 teaspoon dried thyme
- 2 teaspoons salt plus more for seasoning
- 1 teaspoon black pepper plus more for seasoning
- 4-6 cups vegetable oil or peanut oil for frying
Instructions
Preparation
- Rinse the chicken pieces under cold water and pat them thoroughly dry. Season with salt and black pepper.
- Combine buttermilk and hot sauce (optional) in a bowl or bag. Add chicken, ensuring it’s submerged, and refrigerate for at least 4 hours or overnight.
Dredging & Frying
- Whisk together flour, cornstarch, and all dry seasonings in a separate bowl.
- Remove chicken from buttermilk, dredge thoroughly in the flour mixture, shaking off excess, and place on a wire rack to rest for 15-20 minutes.
- Heat 3-4 inches of vegetable or peanut oil in a heavy-bottomed pot to 325-335°F (163-168°C).
- Carefully lower 2-3 pieces of chicken into the hot oil, frying for 6-8 minutes per side until golden brown and cooked through (165°F/74°C internal temperature).
Serving
- Transfer fried chicken to a wire rack to drain, sprinkle with extra salt if desired, and let rest a few minutes before serving.
Notes
For extra crispy chicken, ensure the chicken is very dry before marinating and allow the dredged chicken to rest sufficiently so the coating adheres well. Do not overcrowd the pot when frying to maintain oil temperature and ensure even cooking. Keep an eye on the oil temperature using a thermometer to prevent burning or soggy chicken.