Best Southern Fried Chicken

This Southern fried chicken delivers a mouthwatering combination of the crispiest crust and juiciest meat. After years of tweaking ingredients and method I finally landed on a foolproof recipe that turns out golden, deeply seasoned chicken every time. It is the kind of dish that brings people together and never leaves leftovers behind.

The first time I made this exactly as written everyone at the table fell silent the crunch was that good and now it is my most requested recipe when family visits.

Ingredients

• Cut up whole chicken: or just your favorite parts go for skin-on bone-in for the most flavor and moisture
• Buttermilk: transforms the meat and guarantees every bite stays tender try to find cultured buttermilk for the best tang
• Hot sauce: optional for a hint of spice use your favorite brand
• Salt plus garlic and onion powder: for base seasoning layer on the flavor before marinating
• All purpose flour: makes the primary coating choose a fresh bag for best results
• Cornstarch: brings that signature Southern shatteringly crisp crust never skip this
• Black pepper: adds subtle heat freshly cracked is most flavorful
• Peanut oil for frying: ensures clean tasting crispy chicken a neutral oil like canola works if necessary

Step-by-Step Instructions

Season the Chicken:

Toss cut chicken with salt garlic powder and onion powder in a large bowl making sure every piece is evenly coated so the flavor infuses deep into the meat

Marinate in Buttermilk:

Pour buttermilk and hot sauce over seasoned chicken stir well to coat cover and refrigerate at least 2 hours but overnight is best for the most tender result

Prepare the Coating:

Combine flour cornstarch salt and black pepper in a separate bowl then whisk until evenly blended this mixture creates the perfect outer crunch

Coat the Chicken:

Lift each piece from the marinade let extra buttermilk drip off then dredge thoroughly in the flour mix press well so every corner is coated set aside until the coating turns a bit tacky which helps it stick during frying

Heat the Oil:

Fill a deep fryer or heavy pot with peanut oil and bring it up to 325 degrees for deep fryer or 300 degrees if using cast iron monitor temperature to avoid burning the coating

Fry Until Golden:

Lower chicken gently into the hot oil in batches cook turning every couple minutes for even browning continue until pieces are deep golden and reach 165 degrees inside usually 12 to 14 minutes for dark meat or 8 to 10 for white meat

Rest and Season:

Transfer fried chicken to a tray lined with paper towels and sprinkle with flaked salt while hot for the perfect finish repeat frying for all pieces do not overcrowd the fryer

The magic of good Southern fried chicken lies in the buttermilk marinade it took several family get togethers until everyone agreed this is the must have step my kids now love helping whisk the flour mixture and argue over who gets the first drumstick

Storage Tips

Leftover chicken keeps well in the fridge for up to three days Bring to room temperature then crisp up in a hot oven on a rack for best texture Avoid microwaving if possible as it can make the crust soggy

Ingredient Substitutions

If buttermilk is unavailable a mixture of plain yogurt thinned with milk works in a pinch but nothing compares to the real thing For oil use canola sunflower or corn oil only if peanut is not an option

Serving Suggestions

Pair this chicken with classic sides like coleslaw potato salad or mac and cheese For summer gatherings add sliced watermelon or fried okra to round out the meal Cold sweet tea is a natural companion

Cultural and Historical Context

Southern fried chicken is an American classic woven into many family traditions The roots go deep with each cook putting their own spin passing recipes from generation to generation My recipe honors that legacy yet fits perfectly for today’s busy home kitchen

Common Recipe Questions

→ Why is buttermilk used for marinating?

Buttermilk tenderizes the chicken and keeps it juicy, while lending a subtle tang that enhances overall flavor.

→ What does cornstarch add to fried chicken?

Cornstarch creates a crisp, extra crunchy coating, making the crust lighter and more delicate than using flour alone.

→ Can I fry chicken in an alternative to peanut oil?

Yes, canola oil is a good substitute; it has a neutral flavor and a high smoke point ideal for frying chicken.

→ Is it necessary to use a deep fryer?

No, a heavy-bottomed pot or Dutch oven works well. Monitor the oil temperature to avoid burning and ensure even cooking.

→ What cuts of chicken work best?

You can use any piece—thighs, wings, drumsticks, or breasts. Adjust cooking time to reach 165°F internal temperature.

→ How can I make the flavor closer to KFC style?

Use a mix of 11 spices like thyme, basil, celery salt, paprika, and mustard powder along with salt and pepper in the breading.