Best Southern Fried Chicken Recipe to Make at Home

There are few things as iconic or satisfying as a well-made Southern fried chicken. It’s a dish built on contrast: shatteringly crisp crust wrapped around meat that’s tender, juicy, and deeply seasoned. And while it’s long been a staple of diners, church picnics, and Sunday tables across the South, making it at home is entirely within reach—no drive-thru or cast-iron heirloom required.

What sets great fried chicken apart isn’t just the crunch. It’s the layers of flavor: the tang from a buttermilk soak, the heat from a proper spice blend, the slow build of savory depth that hits with every bite. This recipe leans on tradition, but keeps things practical.

Crispy Southern-Style Fried Chicken

This homemade Southern-style fried chicken is everything you want—juicy on the inside, crispy and golden on the outside. Perfect for family dinners, picnics, or Sunday gatherings. Serve it up with mashed potatoes, coleslaw, or warm biscuits for a comforting meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marinating Time 12 hours hrs

Course Main Course

Cuisine American

Servings 4 Servings

Calories 620 kcal

Equipment

• Large mixing bowl
• Large cast iron skillet or heavy-bottomed frying pan
• Tongs
• Wire rack or paper towels (for draining)
• Meat thermometer (optional, but helpful)
• Baking sheet (optional, for oven finish)

Ingredients

  

For the Chicken:

• 1 whole chicken about 3–4 lbs, cut into 8–10 pieces
• 2 cups buttermilk
• 1 tbsp hot sauce optional
• 1 tsp salt
• 1/2 tsp black pepper

For the Dredge:

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp salt
• 1 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper adjust to taste
• 1 tsp onion powder

For Frying:

• Neutral oil with a high smoke point like peanut, canola, or vegetable, enough to fill skillet about 2 inches deep

Instructions

 

• Marinate the Chicken:

  In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add chicken pieces and toss well. Cover and refrigerate for at least 4 hours, or ideally overnight.
  
• Prepare the Dredge:

  In another bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, cayenne, and onion powder until well combined.
  
• Dredge the Chicken:

  Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat well. Place coated chicken on a wire rack and let rest for 15–20 minutes.
  
• Heat the Oil:

  Fill a cast iron skillet with oil about 2 inches deep. Heat over medium-high until it reaches 325–350°F.
  
• Fry in Batches:

  Carefully place a few chicken pieces in the oil—do not overcrowd. Fry for 6–8 minutes per side until golden and cooked through (165°F internal temp).
  
• Drain and Rest:

  Remove fried chicken and let drain on a wire rack or paper towels. Rest for 5–10 minutes before serving.
  
• Optional Oven Finish:

  For extra crunch, place cooked chicken on a baking sheet and bake at 375°F for 5–10 minutes.
  

Video

Notes

• Cornstarch = crispier crust. Don’t skip it—it helps create that light, flaky texture.
• Let the dredged chicken sit. That rest time before frying makes a huge difference in keeping the breading attached.
• Use a thermometer if you can. Undercooked chicken is a buzzkill. Internal temp should be 165°F.
• Dark meat takes a little longer. Thighs and drumsticks can handle more cook time without drying out.
• Don't mess with the chicken too much in the pan. Let it fry undisturbed to form that crust.

Keyword Chicken Recipe, Comfort Food, Crispy Chicken, Fried Chicken, Homemade

How to Keep the Crust from Falling Off

One of the biggest fried chicken frustrations? Biting into a piece and having the crust slide off like a cheap suit. To avoid that, make sure of two things:

1. Let the chicken rest after dredging. Give it at least 15–20 minutes on a wire rack before frying so the coating adheres.
2. Don’t overcrowd the pan or move the chicken too much while it’s frying. Let it sit undisturbed to form that solid crust. Also, make sure your oil is hot enough—too cool and the coating absorbs oil and falls apart.

Best Oils for Frying (and Which to Avoid)

You want a neutral-tasting oil with a high smoke point—peanut oil, canola, vegetable, or sunflower are all solid choices. They can handle the heat without burning and won’t overpower the flavor of the chicken.

Avoid olive oil or butter—they’ll smoke too fast and mess with the taste. Bonus tip: after frying, strain the oil and store it for reuse (2–3 times max) if it’s still clean.

How to Store and Reheat Without Losing Crispiness

Fried chicken rarely has leftovers—but if it does, store it uncovered or loosely covered in the fridge on a rack to avoid sogginess.
To reheat, skip the microwave.

Use an oven or air fryer at 375°F for 10–15 minutes until hot and crispy again. You can also give it a quick re-crisp in a hot skillet with a splash of oil if you’re short on time.

Bottom Line

Great Southern fried chicken doesn’t need to be complicated—it just needs to be done right. With the right soak, a well-seasoned dredge, and oil at the right temp, you’ll get that crave-worthy crunch and juicy interior every time. Respect the rest times, don’t rush the fry, and serve it hot.

Enjoy a good dessert afterward. Our suggestion – Decadent Hershey Brownies