The Best Southern Fried Chicken

This is the absolute best Southern Fried Chicken you’ll ever taste. Each bite is shatteringly crispy on the outside, unbelievably juicy within, and loaded with that peppery, savory flavor you crave. One whiff from the pan and you'll be instantly transported to a cozy Southern kitchen.

What makes this recipe a must-try? It’s all about a tangy buttermilk marinade, a well-seasoned flour coating, and real tips for getting perfectly golden chicken at home—no soggy skin, no dry meat. Whether you’re cooking Sunday supper or hosting friends for game day, this fried chicken is bound to steal the spotlight.

This dish was inspired by summers with my grandma and is hands-down my most-requested family recipe. You don’t need a deep fryer—just a few pantry staples, a cast iron skillet, and a little know-how. Let’s make your new favorite chicken!

Why You'll Love This Recipe

• Unbeatable crunch: Extra crispy coating seals in all the juicy flavor.
• Tender, flavorful meat: Buttermilk marinade makes every bite succulent and tasty.
• Simple, classic ingredients: No fancy equipment or hard-to-find spices needed.
• Crowd-pleasing comfort: Always a hit at gatherings, picnics, or Sunday dinners.

Key Ingredients for The Best Southern Fried Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Pieces, Bone-In and Skin-On

Classic Southern fried chicken is all about bone-in, skin-on pieces—think drumsticks, thighs, breasts, and wings. The bones keep the meat juicy and flavorful, plus the skin gets beautifully crisp. You can use a whole chicken cut into pieces, or your favorite parts. Boneless chicken works in a pinch, but you’ll lose some of that classic Southern texture.

Buttermilk

Buttermilk is the secret to ultra-tender chicken. Its gentle acidity helps break down the meat, delivering incredible juiciness and flavor. Use full-fat buttermilk for best results. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk—let it sit for 5 minutes.

All-Purpose Flour

Flour forms the base of the crispy coating. It clings to the marinated chicken and turns gloriously golden in hot oil. For extra crunch, you can mix in a bit of cornstarch or swap some flour for fine cornmeal. Gluten-free blends also work for wheat-free friends, though you may get a slightly different texture.

Spices (Paprika, Garlic Powder, Cayenne, Black Pepper)

A Southern-style spice blend is non-negotiable. Paprika and cayenne add warmth and a gentle kick, garlic powder gives depth, and black pepper delivers that signature bite. Don’t be afraid to adjust the seasonings to your taste or try smoked paprika for a deeper flavor.

Oil for Frying

Choose a high-smoke-point oil like peanut, canola, or vegetable oil. These oils fry evenly without adding strong flavors. Avoid olive oil or butter, which can burn at frying temperatures. If you’re using an electric fryer, follow the manufacturer’s oil guidelines.

Instructions for The Best Southern Fried Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate the Chicken

In a large bowl, whisk together buttermilk, 1 teaspoon salt, 1 teaspoon black pepper, and hot sauce (if using). Add chicken pieces and toss to coat well. Cover and refrigerate for at least 2 hours, or overnight for maximum juiciness and flavor.

Prepare the Flour Coating

In a separate shallow dish, combine flour, cornstarch, paprika, garlic powder, cayenne, onion powder, and remaining salt and pepper. Mix thoroughly so the seasonings are evenly distributed.

Dredge the Chicken

Remove chicken from the marinade, letting excess buttermilk drip off (don’t wipe it away—the coating needs it!). Working one piece at a time, thoroughly dredge chicken in the seasoned flour mixture, pressing firmly so the flour adheres well. Place coated pieces on a wire rack and let rest 10-15 minutes (this helps the crust set).

Heat the Oil

Pour oil into a large, deep cast-iron skillet or Dutch oven to a depth of about 1.5 inches. Heat to 340-350°F (medium-high heat). Use a thermometer to maintain the temperature for even frying.

Fry the Chicken

Carefully add 3-4 pieces of chicken to the hot oil, skin-side down. Fry in batches, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165°F—about 12-15 minutes for dark meat, 10-12 minutes for white meat. Don’t overcrowd the pan; work in batches for best results!

Drain and Rest

Place fried chicken on a clean wire rack set over a baking sheet to drain and keep crisp. Sprinkle lightly with salt while hot. Let rest for 5 minutes before serving.

Recipe Variations

Spicy Nashville-Style

Craving fiery heat? Whisk 2-3 tablespoons of hot sauce with melted butter and a spoonful of cayenne, then brush onto hot fried chicken for classic Nashville flavor. Serve with pickles for the ultimate kick.

Gluten-Free Fried Chicken

Use your favorite gluten-free all-purpose flour blend and cornstarch for the dredge. The result is every bit as crispy—just watch the frying time, as gluten-free coatings can brown a bit faster.

Oven "Fried" Chicken

Prefer a lighter option? Spray coated chicken with oil, place on a wire rack over a sheet pan, and bake at 425°F for 35–40 minutes, turning halfway through. You’ll get a crispy crust without deep-frying.

Buttermilk-Free Marinade

No buttermilk? Try plain yogurt or a mix of milk with a splash of lemon juice. Both deliver that signature tang and help tenderize the chicken beautifully.

Serving Suggestions

Southern Fried Chicken pairs beautifully with creamy mashed potatoes, tangy coleslaw, and fluffy buttermilk biscuits. For true Southern flair, serve with bread-and-butter pickles or a drizzle of hot honey. Garnish with fresh parsley or sliced green onions for a pop of color and freshness.

Storage and Reheating

Store cooled leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat and keep the crust crisp, bake on a wire rack in a 400°F oven for 12-15 minutes. For freezing, wrap pieces tightly in foil and freeze for up to 2 months. Reheat from frozen in a 350°F oven until hot and crispy.

Frequently Asked Questions About The Best Southern Fried Chicken (FAQ)

Q: Can I use boneless skinless chicken?
A: Yes! You can use boneless pieces, but they cook faster and may not be quite as juicy as bone-in cuts. Watch the frying time carefully.

Q: Do I need a deep fryer for this recipe?
A: Not at all! A heavy cast-iron skillet or Dutch oven works perfectly for stovetop frying and delivers authentic results.

Q: What’s the secret to keeping the crust crispy?
A: Let the coated chicken rest before frying, don’t overcrowd the oil, and drain on a wire rack—not paper towels. Resting helps the crust “set,” so it doesn’t slide off.

Thanks for stopping by! I hope this fried chicken becomes your new go-to favorite—crispy, juicy, and sure to impress any crowd. Please give it a try, rate the recipe, and leave a comment below sharing how it turned out for you!