There’s fried chicken, and then there’s Southern fried chicken, the kind that stops conversation mid-bite. The kind you remember.
This recipe doesn’t cut corners. It gives you crunchy skin, tender meat, and the kind of aroma that draws people into the kitchen before the table’s even set.
Whether you’re new to frying or chasing your grandma’s glory, this guide will walk you through every step, from choosing the right oil to getting that golden crunch just right.
Why This Recipe Works
Let’s break down what actually makes this recipe special:
- Buttermilk soak tenderizes the meat and adds subtle tang.
- Cornstarch + flour coating gives extra crispness (trust me, skip it and you’ll know).
- Spice balance hits savory without overpowering the chicken.
- Resting the breaded chicken helps the crust cling better during frying.
- Peanut oil doesn’t overpower the flavor and handles heat beautifully.
This isn’t just a list of ingredients, it’s a system. Each step matters.
Ingredients (and How to Get Substitutes Right)
Essential Ingredients:
- 1 whole chicken (cut into 8 pieces or use thighs/drums)
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 cups buttermilk
- 2 tbsp hot sauce (optional, but highly recommended)
- 2 cups flour
- 1 cup cornstarch
- 2 tsp paprika
- 2 tsp black pepper
- Peanut oil for frying
- Flaked salt for finishing
Swaps & Options:
- No buttermilk? Use 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit 10 minutes.
- No peanut oil? Use canola or sunflower. Avoid olive oil, too low smoke point.
- No hot sauce? Use cayenne or chili flakes in your dredge.
Step-by-Step Instructions
1. Marinate
Season chicken with salt, garlic, and onion powder.
Add buttermilk and hot sauce. Toss to coat.
Cover and refrigerate for at least 2 hours (overnight is best).
2. Dredge
Mix flour, cornstarch, paprika, and black pepper in a bowl.
Remove chicken from marinade, let excess drip off.
Coat each piece in flour mix. Press it in. Let rest 10 minutes.
3. Fry
Heat peanut oil to 325°F.
Fry chicken in small batches, don’t crowd the pot.
Flip occasionally.
- Thighs/legs: ~12–14 minutes
- Breasts/wings: ~8–10 minutes
Use a thermometer, you want 165°F inside.
4. Rest
Drain chicken on a wire rack or paper towels.
Sprinkle with flaked salt while hot.
Bonus: KFC-Style Seasoning Twist
Want to mimic that nostalgic fast-food taste? Use this blend instead of the garlic/onion/paprika:
- 2 tsp salt
- ½ tbsp thyme
- ½ tbsp basil
- 1 tsp oregano
- 1 tsp celery salt
- ½ tbsp black pepper
- 1 tbsp mustard powder
- 2 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp powdered ginger
- 1 tbsp white pepper
Use about 2.5 tablespoons of this mix in your flour/cornstarch dredge.
Pro Tips for Best Results
- Let the breaded chicken sit. The coating will stick better and fry up crispier.
- Keep oil at the right temp. Too low = greasy chicken. Too high = burnt crust, raw center.
- Don’t crowd the pot. Temperature drops = soggy skin.
- Use a thermometer. Guesswork ruins chicken.
How to Store & Reheat Without Losing Crunch
Fridge: Cool chicken completely. Store in airtight container for up to 5 days.
Freezer: Wrap pieces in parchment and freeze in a zip bag. Good for up to 6 months.
To Reheat:
- Best: Air fryer or oven at 400°F until crisp
- Avoid: Microwave unless you don’t care about soggy skin
Great Sides to Serve It With
- Mac & cheese
- Coleslaw
- Collard greens
- Buttermilk biscuits
- Sweet tea
- Fried okra
- Mashed potatoes with gravy
Want the full Southern table experience? Serve it all family-style with pickles and hot sauce on the side.
Final Thoughts
This recipe is a tribute — to tradition, to technique, and to taste that brings people together. It doesn’t take fancy tools or mystery ingredients. Just time, love, and a little frying confidence.
Once you get it down, you won’t need to look up another fried chicken recipe again.
Fried Chicken Recipe
Ingredients
Equipment
Method
- 1. Marinate: Season chicken with kosher salt, garlic powder, and onion powder. Mix buttermilk and hot sauce in a bowl, then add chicken and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2. Dredge: In a large bowl, combine flour, cornstarch, paprika, and black pepper. Remove chicken from marinade and let excess drip off. Coat each piece thoroughly in the flour mixture, pressing it in. Let coated chicken rest for 10 minutes.
- 3. Fry: Heat peanut oil to 325°F (163°C). Fry chicken in small batches to avoid crowding. Flip occasionally until golden and cooked through: thighs/legs 12–14 minutes, breasts/wings 8–10 minutes. Use a thermometer to ensure internal temperature reaches 165°F (74°C).
- 4. Rest & Finish: Drain fried chicken on a wire rack or paper towels. While still hot, sprinkle with flaked salt. Serve immediately or store properly.