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A bowl filled with crispy, golden Southern Fried Chicken pieces, garnished with fresh rosemary sprigs and nestled on white parchment paper.
Reda

Ultimate Southern Fried Chicken

Achieve that perfectly crispy, golden-brown crust and incredibly juicy meat with this classic Southern Fried Chicken recipe. A flavorful buttermilk brine and a well-seasoned dredge are the secrets to fried chicken perfection.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Buttermilk Brine
  • 1 whole chicken (3.5 to 4 lbs) cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
  • 3 cups buttermilk full-fat recommended
  • 2 tbsp hot sauce e.g., Tabasco or Frank's RedHot
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly ground
For the Seasoned Dredge
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch for extra crispiness
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 1 tsp cayenne pepper or more, to taste
For Frying
  • 4-6 cups peanut or canola oil or enough for 1.5-inch depth

Equipment

  • Large Dutch oven or deep skillet
  • Deep-fry thermometer
  • Large Mixing Bowl
  • Shallow dish or large resealable bag
  • Wire Rack
  • Tongs

Method
 

Brine the Chicken
  1. In a large bowl, whisk together the buttermilk, hot sauce, 1 tbsp kosher salt, and 1 tsp black pepper.
  2. Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This step is crucial for tender, juicy chicken.
Prepare for Frying
  1. When ready to cook, pour the oil into a large Dutch oven or heavy-bottomed skillet to a depth of about 1.5 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C).
  2. While the oil heats, prepare the dredge. In a shallow dish or a large resealable bag, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, 2 tsp salt, 1 tbsp black pepper, and cayenne pepper. Whisk until well combined.
  3. Set a wire rack over a baking sheet and have it ready near your stove to drain the cooked chicken.
Dredge and Fry the Chicken
  1. Working one piece at a time, remove the chicken from the buttermilk brine, allowing any excess to drip off. Do not pat it dry; the moisture helps the flour adhere.
  2. Thoroughly coat the chicken piece in the seasoned flour mixture, pressing the flour onto the chicken to ensure it adheres well. Shake off any excess flour and set aside on a plate or another rack.
  3. Carefully place 3-4 pieces of chicken into the hot oil, skin-side down. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken. Maintain the oil temperature between 325-350°F (165-175°C) throughout frying.
  4. Fry the chicken for 6-8 minutes on the first side, until deep golden brown. Using tongs, carefully flip the chicken and continue to fry for another 6-10 minutes on the other side. White meat (breasts, wings) will cook faster (12-15 minutes total) than dark meat (thighs, drumsticks) (15-20 minutes total). The chicken is done when the crust is golden brown and an instant-read thermometer inserted into the thickest part (without touching bone) registers 165°F (74°C).
  5. Transfer the cooked chicken to the prepared wire rack to drain. Allowing air to circulate keeps the bottom from getting soggy. Let the oil temperature return to 350°F (175°C) before frying the next batch.
  6. Let the chicken rest for at least 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bite.

Notes

For an extra-craggy, super-crisp crust, drizzle a few tablespoons of the buttermilk brine into your seasoned flour mixture and toss with a fork before dredging the chicken. The small clumps will stick to the chicken and create an amazing texture. Be sure to monitor your oil temperature closely; a consistent temperature is key to perfectly fried chicken that isn't greasy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer until hot and crispy.