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.
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.