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Home / Courses

Southern Fried Chicken

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Author: Imma Published:9/20/2017Updated:6/01/2021
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Southern Fried Chicken – classic Southern chicken recipe that is crunchy and crusty on the outside and juicy and flavorful on the inside; infused with spices and seasonings and soaked in buttermilk to amp up the flavor. A great addition to your chicken recipe collection!

Southern Fried Chicken

When you think of Southern food, the recipes that always come to mind are cornbread, gumbo, Grits, and, of course, this king of all kings — Fried Chicken.

Well, as much as I push myself to consistently put greens on my table, I just can’t seem to easily get away with it, especially when we’re talking about chicken. It has been a part of the family’s diet ever since. And as I get older, I develop a fondness for collecting various fried or baked chicken recipes.

Southern Fried Chicken

You don’t believe me? Check the rest of my site and you’ll see a parade of chicken recipes that are always at the top of my most searched recipes. 😉

Southern Fried Chicken

Some folks like to soak their chicken in buttermilk hours ahead of time while others get right to coating. Soaking chicken in buttermilk leaves it tender and moist on the inside and helps the coating stick to the chicken easily. I soak mine right before frying, just my personal preference. 

Double dip? Do the double-dip y’all. Double-dipping your chicken in buttermilk after dredging them with flour makes the chicken super crispy. You can thank me later.

southern fried chicken

And when it comes to the flour mixture, I don’t skimp on the seasonings. You can keep it simple with flour and salt and pepper or go the extra mile for that ultra flavorful crust during your first bite.

This Southern Fried Chicken will be your go-to chicken recipe as it is brimming with flavors, plus a lovely texture. Indeed, a total crowd-pleaser. So don’t doubt yourself when it comes to your cooking skills. You don’t need to be as good as Grandma to whip up a flavorful batch of fried chicken.

Southern Fried Chicken and Biscuits

And oh, don’t forget to pair this with another Southern staple, Buttermilk Biscuits. Yes, they do make a perfect combo. Now get ready and brace your jeans….wait…what?? Never mind. Just dig in! 😀

And who cares about your jeans size when this is what you have on your table. Enjoy!

Watch How to Make It

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Southern Fried Chicken in a Cast Iron
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Southern Fried Chicken

Southern Fried Chicken – classic Southern chicken recipe that is crunchy and crusty on the outside and juicy and flavorful on the inside; infused with spices and seasonings and soaked in buttermilk to amp its flavor. A great addition to your chicken recipe collection!
4.75 from 48 votes
Prep: 4 hrs 10 mins
Cook: 20 mins
Cooling Time: 10 mins
Total: 4 hrs 40 mins
Southern
Servings 10 slices

Ingredients

  • 1 whole chicken cut into 10 pieces
  • 1 1/2 – 2 teaspoons salt adjust to preference
  • ½ -1 tablespoon hot sauce
  • 3-4 garlic crushed
  • 2-3 teaspoons creole seasoning

Chicken Coating

  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 1 tablespoon paprika
  • 1 teaspoon salt adjust to taste
  • 2 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1- 1 1/2 tablespoon dried herbs Thyme, Oregano, Parsley
  • 4 cups buttermilk
US Customary - Metric

Instructions

  • Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.
  • Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
  • Remove all the  marinated chicken from the  buttermilk . Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process, too.
  • Double dip the chicken in the remaining buttermilk( add fresh  buttermilk as needed) followed by the flour mixture - shake off any excess flour. Let the  chicken rest  for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

Frying the Chicken

  • Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
  • Using a tong and carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet. 
  • Fry the chicken until golden brown, turning once every 10 to 20 minutes - depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.
  • Drain the chicken on paper towels and then transfer them on a wire rack. (see notes)
  • Repeat with remaining chicken pieces; let it cool for at least 10 minutes before serving.

Tips & Notes:

  • Tips and Notes:
  • After you flour coat and dip your chicken in buttermilk, let it rest first before frying it. This will allow your chicken to form a crust and warm to room temperature which will help it cook through evenly.
  • When frying, make sure that your oil is at the right preheated temperature. If it's too hot, the outside of your chicken will get burned, if it's cold, the chicken will get soggy and greasy.
  • Do not ever use extra virgin olive oil on fried chicken as it'll result to a bitter-tasting meat. Go for a neutral-tasting oil like canola, vegetable or, most preferably, peanut oil.
  • Do not over crowd your pan with chicken as this will lower down the oil's temperature and hasten up the cooking time. Do it in small batches instead.
  • Cast iron pan is a must for a perfectly cooked fried chicken as it holds the temperature well and heat evenly which also results to a perfectly cooked chicken.
  • Rather than deep frying or submerging your chicken entirely into the pan or deep fryer, only 3/4 of the chicken should be covered in hot oil. The weight of the chicken will cause it to sit just almost above the surface of the oil which will create a crispy crust without burning.
  • Don't let anything fried sit on a paper towel too long as it'll start to steam and make it soggy. Instead, drain your chicken using a wire rack over a baking sheet. They'll cool crisp and dry off all at once easily.

Nutrition Information:

Calories: 400kcal (20%)| Carbohydrates: 49g (16%)| Protein: 19g (38%)| Fat: 13g (20%)| Saturated Fat: 4g (25%)| Cholesterol: 58mg (19%)| Sodium: 366mg (16%)| Potassium: 442mg (13%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 870IU (17%)| Vitamin C: 2.5mg (3%)| Calcium: 182mg (18%)| Iron: 3.7mg (21%)
Author: Imma
Course: Main
Cuisine: Southern
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Nutrition Facts
Southern Fried Chicken
Amount Per Serving
Calories 400 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 58mg19%
Sodium 366mg16%
Potassium 442mg13%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 5g6%
Protein 19g38%
Vitamin A 870IU17%
Vitamin C 2.5mg3%
Calcium 182mg18%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Southern Fried Chicken

 

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Comments & Reviews
  1. Noble says

    Posted on 4/23 at 6:53PM

    5 stars
    This was great. I used boneless chicken breast cut into nuggets. Seasoning made the chicken super tasty. Even my picky eater had multiple pieces

    Reply
    • Amina says

      Posted on 4/24 at 1:04PM

      Wao!!! great to hear about your picky eater. Try some other recipes and turn your picky eater into a food lover 🙂

      Reply
  2. Anita says

    Posted on 1/18 at 2:07PM

    5 stars
    Ok can’t lie, I didn’t make it yet..I gave 5 stars anyway because I know it’s a winner winner; chicken dinner!

    Reply
  3. CATHY C TARR says

    Posted on 1/5 at 10:05AM

    I grew up in Atlanta and this is fried chicken like I remember. Perfect fried chicken. Until I was grown I didn’t know people fried chicken in any thing but a cast iron pan. thanks so much for the recipe!

    Reply
    • Amina says

      Posted on 1/5 at 11:19AM

      Hi Tarr,
      You are welcome, dear. Stay tuned for more amazing recipes!

      Reply
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