Southern Fried Chicken Recipe

This Southern Fried Chicken Recipe is a crispy and juicy recipe, which features a classic buttermilk coating and a savory double-dredge crust. It’s the ultimate comfort food, ready in about 45 minutes.

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Southern Fried Chicken Recipe Ingredients

• 1 whole chicken, cut into pieces (breasts, thighs, legs, wings)
• 3 cups all-purpose flour
• 3 tsp salt
• 3 tsp black pepper
• 3 cups buttermilk
• ¾ cup water
• Oil for deep frying (peanut, canola, or vegetable)

How To Make Southern Fried Chicken Recipe

1. Heat your oil: Fill a deep fryer or a heavy Dutch oven with 3–4 inches of oil. Heat it to 175°C (350°F). Do not guess. Use a thermometer to ensure the temperature is accurate; if it’s too low, the chicken will be greasy; too high, and it will burn before cooking through.
2. Mix the dry stuff: In a large shallow bowl, whisk together the all-purpose flour, salt, and black pepper. This is your seasoning and crust base.
3. Mix the wet stuff: In a separate bowl, whisk together the buttermilk and water. The consistency should be thin enough to coat the chicken but thick enough to cling slightly.
4. Prep the chicken: Pat the chicken pieces really dry with paper towels. Crucial Step: Damp chicken creates steam which separates the skin from the meat, ruining the crust.
5. Double dip: Working one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip it fully into the buttermilk mixture. Then, dredge it back into the flour mixture. Press the flour into the meat to ensure a thick, craggy coating adheres.
6. Let it sit: Place the breaded chicken pieces on a wire rack. Let them sit for 5 minutes. This resting period allows the gluten to hydrate and the coating to become tacky, which helps the crust stay attached during frying.
7. Fry with intention: Carefully lower the chicken into the hot oil (do not crowd the pot, or the temp will drop). Fry large pieces (breasts/thighs) for 15–18 minutes and small pieces (legs/wings) for 12–13 minutes. Flip halfway through to ensure even browning.
8. Drain the right way: Remove the chicken and place it immediately on a clean wire rack set over a baking sheet. Do not use paper towels, as they trap steam and soften the crust you worked so hard to create. Serve hot.

Recipe Tips

• Oil Temperature: Maintaining 350°F is the secret to non-greasy chicken. The temperature will drop when you add the cold chicken, so adjust the heat up slightly right before adding the meat, then lower it back down to maintain the temp.
• Don’t Crowd the Pot: Fry in batches. If the pot is too full, the chicken will steam instead of fry, and the breading will likely fall off.
• Dark Meat vs. White Meat: Dark meat (thighs/legs) takes longer to cook than white meat (breasts/wings). If frying them together, pull the white meat out a few minutes early.
• Seasoning: While salt and pepper are classic, feel free to add paprika, garlic powder, or cayenne to the flour for a more robust flavor profile.

What To Serve With Southern Fried Chicken

This is the centerpiece of a Sunday dinner.

• Mashed Potatoes: With gravy made from the drippings (if pan-frying) or a cream gravy.
• Coleslaw: The acid cuts the fat.
• Biscuits: Flaky buttermilk biscuits with honey.
• Corn on the Cob: A sweet, crunchy side.

How To Store Southern Fried Chicken Recipe

• Refrigerate: Store leftovers in a container lined with a paper towel (to absorb moisture) for up to 3 days.
• Reheat: To re-crisp, place the chicken on a wire rack on a baking sheet and heat in a 375°F oven (or air fryer) for 10-15 minutes. Do not microwave.
• Freeze: Fried chicken can be frozen for up to 3 months. Thaw in the fridge before reheating in the oven.

Southern Fried Chicken Recipe Nutrition Facts

• Calories: 550
• Total Fat: 30g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 1100mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugar: 2g
• Protein: 35g

Nutrition information is estimated per piece (e.g., one breast or two drumsticks) and varies based on oil absorption.

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