Southern Fried Chicken

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There’s nothing quite like the crispy, golden brown perfection of a true Southern Fried Chicken recipe. If you’re craving juicy meat wrapped in a crunchy, seasoned crust, you’re in the right place. This is the best fried chicken recipe for a reason—it’s packed with flavor, has the perfect texture, and is made with simple ingredients you probably already have in your kitchen.

Ingredients Needed for Southern Fried Chicken

Just a few common pantry ingredients plus bone-in chicken and some buttermilk needed for this delicious southern fried chicken! Here’s what you need:

Bone-in chicken – Use a mix of white and dark meat and assorted pieces (breasts, thighs, legs, wings).
Buttermilk – The secret to tender, juicy meat.
All-purpose flour – Creates the base for the crispy coating.
Pantry Staples– Salt & black pepper, cornstarch, cayenne pepper, garlic powder, onion powder, smoked paprika, vegetable oil (or peanut oil).

Variations

Use self-rising flour instead of all-purpose flour for a lighter crust.
Add an egg wash between dredges for an extra crunchy crust.
Make it spicy by adding a lot of hot pepper sauce to the buttermilk bath.
Use an air fryer for a different cooking method.

How to Make Southern Fried Chicken

For full recipe details, see the printable recipe card at the bottom of this post. Here are my step by step directions for making fried chicken:

1. Season the Chicken

Season chicken pieces with salt and black pepper to taste.

A hand sprinkles seasoning on raw chicken pieces arranged on a wooden cutting board.

Raw chicken pieces seasoned with pepper on a wooden cutting board.

2. Marinate Chicken in Buttermilk

Place the seasoned chicken pieces in a large bowl or resealable zip-top bag. Pour in the buttermilk, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours.

Raw chicken pieces in a clear plastic bag on a stone surface, with a striped towel in the background.

Raw chicken pieces in a plastic bag being marinated with white liquid, likely buttermilk.

3. Prepare the Flour Mixture

In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika.

Flour being poured into a ceramic bowl resting on a wooden surface, with a striped cloth in the background.

Bowl containing white flour topped with paprika and other spices on a wooden board.

4. Dredge the Chicken

Remove a piece of chicken from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to adhere.

Raw chicken marinating in a clear plastic zip-lock bag on a white marble surface with a gray cloth underneath.

A person uses tongs to place a raw, marinated chicken wing into a plastic ziplock bag.

Dip chicken piece back into the buttermilk, coating it again. Dredge it a second time in the flour mixture for an extra-crispy crust.

Tongs holding a flour-coated chicken piece over a bowl of batter, with more flour in the background.

Hand using tongs to coat a piece of chicken in flour from a bowl on a marble countertop.

5. Rest the Chicken

Place on a wire rack and repeat with the remaining chicken. Let them rest for about 10 minutes to allow the coating to set.

Person using tongs to handle flour-coated chicken pieces on a wire rack over a marble surface.

Raw chicken pieces coated in flour are arranged on a wire rack set on a marble countertop.

6. Heat Oil

In a large deep cast iron skillet over medium-high heat, heat oil. Aim for 350° F.

Pouring oil from a measuring cup into a black skillet on a stove.

A hand drags a skewer through oil in a black cast iron skillet on a stove.

7. Fry the Chicken

Fry the chicken (in batches if needed), about 7-12 minutes per side, until golden brown and the internal temperature reaches 165° F.

Hand holding tongs placing breaded chicken pieces into hot oil in a black cast iron skillet on a stove.

Tongs holding a piece of breaded chicken over a frying pan filled with hot oil, with another piece frying, on a stovetop.

Pro Tip: Don’t overcrowd the pan—frying too much chicken at once lowers the oil temperature.

8. Drain and Rest

Place on a wire rack over baking sheet with paper towel to drain excess oil. Let rest for a few minutes before serving warm (or even cold!).

A baking tray with ten pieces of golden-brown fried chicken placed on a wire rack. The tray rests on a folded gray cloth on a white marble surface.

Three pieces of fried chicken on a wire rack over parchment paper, placed on a marble surface.

Storage Directions for Fried Chicken

Allow leftovers to cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in an oven to maintain crispiness.

What’s the best way to reheat fried chicken?
For the best fried chicken leftovers, reheat on a rimmed baking sheet in a 375° F oven until hot and crispy. Reheating in an air fryer is another great way to keep your chicken crispy. Avoid microwaving, as it makes the crust soggy. 🙁

Can you freeze this fried chicken?
Yes! Let the cooked chicken cool completely, then store in an airtight container. Reheat in an oven at 375° F for best results.

Can you make this recipe ahead of time?
Absolutely! Marinate the chicken in the buttermilk bath overnight for even more flavor.

What to Serve with Southern Fried Chicken

Pairing your Southern Fried Chicken with the right side dishes can make your meal a true Southern feast! Here are a few ideas:

More Chicken Recipes to Try!

There you have it—the best Southern Fried Chicken recipe that’s crispy, juicy, and loaded with flavor. Next time you’re craving comfort food, skip the fast food and make it at home. The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A plate of crispy fried chicken on parchment paper, with gold utensils and a red patterned napkin beside it on a marble surface.

Crispy, golden, and full of flavor, this Southern Fried Chicken is soaked in buttermilk for tenderness and coated in a perfectly seasoned crust.

Instructions

Season chicken pieces with salt and black pepper to taste.
Place the seasoned chicken pieces in a dish or resealable bag. Pour in the buttermilk, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours.
In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika.
Remove a piece of chicken from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to adhere.
Dip chicken piece back into the buttermilk, coating it again. Dredge it a second time in the flour mixture for an extra-crispy crust.
Place on a wire rack and repeat with the remaining chicken. Let them rest for about 10 minutes to allow the coating to set.
In a large cast iron skillet over medium-high heat, heat oil. Aim for 350° F.
Fry the chicken (in batches if needed), about 7-12 minutes per side, until golden brown and the internal temperature reaches 165° F.
Place on a wire rack over baking sheet with paper towel to drain excess oil. Let rest for a few minutes before serving warm.

Nutrition

Keyword: fried chicken, southern fried chicken

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