Nothing beats the satisfying crunch of perfectly homemade fried chicken. It is the ultimate comfort food that turns any dinner into a special occasion. We have designed this traditional Southern recipe to guarantee juicy meat on the inside and an irresistible, shatteringly crisp coating on the outside every single time. It’s broken down into simple steps, making it perfect for busy moms, weekend home cooks, or anyone wanting to master this classic dish for their family.
Tested & Approved
This recipe has been rigorously tested in our kitchen and enthusiastically approved by the Ena Recipes Team. We’ve fried dozens of batches to ensure the seasoning balance is perfect and the crunch is undeniable.
Quick Recipe Overview
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Difficulty: Medium
Ingredients
If you require Halal ingredients, ensure your chicken is certified Halal. The remaining ingredients in this recipe are standard and naturally compliant.
The Chicken & Marinade:
- 4 lbs bone-in, skin-on chicken pieces (a mix of drumsticks, thighs, and breasts cut in half)
- 2 cups buttermilk (essential for tenderizing)
- 2 tablespoons hot sauce (like Frank’s RedHot—adds flavor, not overwhelming heat)
- 1 teaspoon salt
- 1 teaspoon black pepper
The Crispy Coating (Dredge):
- 3 cups all-purpose flour
- 1/2 cup cornstarch (the secret ingredient for extra crunch!)
- 1 tablespoon baking powder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, adjust for spice preference)
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying:
- 4–6 cups neutral oil with a high smoke point (vegetable oil, canola oil, or peanut oil)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to overnight for best results.
- Prepare the Dredge: In a large, shallow baking dish or wide bowl, whisk together the flour, cornstarch, baking powder, and all spices until uniform.
- Set Up Your Station: Remove the chicken from the fridge 30 minutes before frying. Set up a station: your bowl of marinating chicken next to the flour dredge mixture. Place a wire rack over a baking sheet to hold the breaded chicken.
- The Double-Dip Method: Working with one piece at a time, remove chicken from the buttermilk, letting excess drip off. Dredge it thoroughly in the flour mixture, pressing it in to adhere. Briefly dip the chicken back into the buttermilk marinade, then dredge in the flour a second time. This double coating creates the classic craggy Southern crust. Shake off excess flour and place on the prepared wire rack. Repeat with all pieces. Let them sit for 10–15 minutes so the coating sets.
- Heat the Oil: While the coating sets, heat about 2 inches of oil in a large, heavy-bottomed pot or cast-iron skillet (a Dutch oven is ideal) to 350°F (175°C). Use a kitchen thermometer for accuracy.
- Fry to Perfection: Carefully lower 3–4 pieces of chicken into the hot oil, being careful not to overcrowd the pot. The temperature will drop; adjust heat to maintain it between 300°F and 325°F during frying. Fry for 12–15 minutes, turning occasionally, until golden brown and an internal meat thermometer reads 165°F (74°C) at the thickest part. (Dark meat may take longer than white meat).
- Cool and Serve: Transfer the fried chicken to a clean wire rack set over a baking sheet to drain. Do not use paper towels, as this will steam the bottom and make it soggy. Let rest for 10 minutes before serving.
Tips, Variations & Storage
- The Importance of Cornstarch: Do not skip the cornstarch in the dredge. It cuts the gluten in the flour, resulting in a lighter, crispier crust rather than a heavy, doughy one.
- Temperature Matters: If your oil is too cool, the chicken will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. Invest in a cheap candy/fry thermometer.
- Gluten-Free Variation: Swap the all-purpose flour for a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
- Spicy Version: Increase the cayenne pepper in the dredge to 1 tablespoon and add an extra tablespoon of hot sauce to the buttermilk marinade.
- Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: To restore the crunch, reheat chicken on a wire rack in a 375°F (190°C) oven for 15–20 minutes. Never microwave leftover fried chicken, as it will become rubbery.
FAQ
Why is my fried chicken coating falling off? This usually happens if the chicken was too wet before dredging, or if you handled it too much while frying. Make sure to let the breaded chicken rest for 10 minutes before frying so the coating has time to “glue” itself to the meat. Also, only flip the chicken once or twice during frying.
Why is my fried chicken soggy and not crispy? The most common culprit is frying at too low a temperature. The oil must be hot enough to immediately sear the crust. Another mistake is draining hot chicken on paper towels; the steam gets trapped between the chicken and the towel, softening the crust. Always drain on a wire rack.
Can I use boneless skinless chicken breast? Yes, you can. However, boneless breasts cook much faster (usually 6–8 minutes depending on thickness) and dry out easily. Bone-in, skin-on pieces yield far juicier results authentic to the Southern style.
Nutrition Facts (Approximate values per serving based on 1 piece)
- Calories: 450 kcal
- Protein: 30 g
- Carbs: 22 g
- Fat: 28 g
Conclusion
This Southern Style Crispy Fried Chicken recipe is a labor of love that pays off with incredible flavor and texture. It’s perfect for treating your family to a special, hearty meal that tastes just like grandma used to make. Give it a try for your next Sunday dinner and let us know in the comments how it turned out!
