Golden, crispy fried chicken is a Southern classic—crunchy on the outside, juicy on the inside, and full of flavor that feels like home. This recipe captures the heart of Southern cooking, delivering perfectly seasoned chicken with irresistible crunch. Take your time, and you’ll have the best fried chicken you’ve ever made.

Frequently Asked Questions

Can I skip the buttermilk?
It’s not recommended. Real buttermilk tenderizes the chicken and adds tangy flavor. If you’re making fried chicken from scratch, pick up the real thing for maximum juiciness.

Why use cornstarch in the batter?
Cornstarch mixed with flour creates an extra crispy coating.

Can I use chicken breasts?
Absolutely—any cut works, just make sure it reaches 165°F internally.

Do I have to fry in peanut oil?
Peanut oil has a neutral flavor and high smoke point, but canola oil works well, too.

Why not use a cast iron skillet?
Cast iron can overheat and create dark spots if not closely monitored. A deep fryer or heavy-bottomed pot is easier to control.

Want a KFC-style flavor?
Swap the standard seasoning for 2½ tablespoons of their classic-style spice mix (thyme, basil, paprika, mustard powder, garlic salt, and more) mixed into the flour and cornstarch.

What sides pair best?
Serve with Southern Fried Okra, Potato Salad, Coleslaw, Butter Swim Biscuits, or Macaroni and Cheese for a true Southern feast.

Ingredients

• Whole chicken (cut up) or preferred cuts (breasts, thighs, wings, legs)
• Salt, black pepper, garlic powder, onion powder
• Buttermilk (for soaking)
• Hot sauce (optional for kick)
• Cornstarch (for crispiness)
• Peanut oil (or neutral frying oil)
• Flour (for coating)

How to Make the Best Southern Fried Chicken

1. Season the Chicken – Toss cut chicken with salt, garlic powder, and onion powder until evenly coated.
2. Marinate – Add buttermilk and optional hot sauce. Stir, cover, and refrigerate for at least 2 hours (overnight for best results).
3. Prepare Coating – In a medium bowl, mix flour, cornstarch, salt, and black pepper. Whisk until combined.
4. Coat the Chicken – Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, shaking off excess. Let pieces sit briefly until the coating looks slightly pasty—**this helps the crust stick.**
5. Heat the Oil – Preheat a deep fryer to 325°F (or a heavy pot to 300°F, monitoring closely). Fill with peanut oil or another neutral oil.
6. Fry – Fry chicken in batches to avoid crowding. Turn every few minutes for even browning. Dark meat cooks 12–14 minutes; white meat takes 8–10 minutes. Chicken is ready when golden and 165°F internally.
7. Drain & Season – Place cooked chicken on a paper towel-lined tray. Immediately sprinkle with flaked salt. Repeat for remaining pieces.

Tip: For extra crunch, briefly broil the chicken for a caramelized finish before serving.

The Best Southern Fried Chicken is **crispy, juicy, and packed with classic flavor**—a recipe that takes time but rewards every minute. Serve with your favorite Southern sides for a meal that feels like home. Perfect for Sunday suppers, family gatherings, or whenever comfort food calls.