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!

Course Main
Cuisine Southern
Servings 10 slices
Calories 400 kcal
Author Immaculate Bites


  • 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


  1. Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.

  2. 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.

  3. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.

  4. 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.

  5. 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

  1. Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.

  2. Using a tong and carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet. 

  3. 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.

  4. Drain the chicken on paper towels and then transfer them on a wire rack. (see notes)

  5. Repeat with remaining chicken pieces; let it cool for at least 10 minutes before serving.