American
Southern Fried Chicken
Bone-in chicken is soaked in seasoned buttermilk, dredged in peppery flour, and fried until the crust is craggy and golden. Let it rest briefly so the juices settle and the coating stays crisp.
Watch it madeDanny Kim · 1:38
Ingredients
- Bone-in, skin-on chicken pieces1 1/2 lb
- Buttermilk1 1/2 cups
- Hot sauce1 tbsp
- Kosher salt2 tsp, divided
- Black pepper1 1/2 tsp, divided
- All-purpose flour1 1/2 cups
- Cornstarch2 tbsp
- Paprika1 tsp
- Garlic powder1/2 tsp
- Onion powder1/2 tsp
- Cayenne pepper1/4 tsp
- Peanut oil or vegetable shortening3 cups, for frying
Method
- Pat the chicken dry and place it in a bowl or zip-top bag with the buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
- Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece firmly in the seasoned flour until fully coated.
- Dip the floured chicken briefly back into the buttermilk, then dredge again in the flour, pressing to create a thick, craggy coating.
- Place the coated chicken on a wire rack and let it rest for 15 minutes while the flour hydrates and the crust sets.
- Pour the oil or shortening into a heavy cast-iron skillet to a depth of about 1 inch and heat to 325°F.
- Fry the chicken in batches without crowding, skin-side down first, turning every few minutes, until deep golden brown and cooked through.
- Adjust the heat as needed to keep the oil between 300°F and 325°F, and cook until the thickest pieces reach 165°F internally, about 14 to 18 minutes depending on size.
- Transfer the fried chicken to a clean wire rack set over a sheet pan, sprinkle lightly with salt if desired, and rest for 5 minutes before serving.
Common questions
Can I substitute regular milk for the buttermilk marinade in Southern Fried Chicken?
Yes, if you’re out of buttermilk, use milk mixed with 1 tablespoon lemon juice or vinegar per cup and let it sit 5–10 minutes. The chicken won’t be quite as tangy, but it will still tenderize and help the coating stick.
How long should I marinate the chicken for the best flavor and texture?
A minimum of 4 hours works, but overnight is better for deeper seasoning and juicier meat. Don’t go much beyond 24 hours, or the texture can turn too soft and slightly mushy from the acidic marinade.
What are the most common mistakes when frying Southern Fried Chicken?
The biggest mistakes are frying at the wrong temperature, overcrowding the pan, and skipping the resting step after dredging. If the oil is too cool, the coating gets greasy; too hot, it burns before the meat cooks through.
How should I store and reheat leftover fried chicken?
Cool it completely, then refrigerate in an airtight container for up to 3–4 days. Reheat on a wire rack in a 375°F oven or air fryer until crisp and hot; microwaving will make the crust soggy.
What should I serve with Southern Fried Chicken?
Classic sides include mashed potatoes, coleslaw, biscuits, green beans, corn on the cob, or mac and cheese. For a lighter plate, add a vinegar-based slaw or simple salad to balance the rich, crunchy chicken.