Fried Chicken Recipe

There’s fried chicken, and then there’s Southern fried chicken, the kind that stops conversation mid-bite. This recipe gives you crunchy skin, tender meat, and the aroma that draws people into the kitchen before the table’s even set. Perfect for beginners or those chasing grandma’s glory, this guide walks you through every step to get golden, crispy fried chicken.

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Prep Time 15

Cook Time 15

Marinating Time 2

Total Time 2 30

Servings: 8 pieces

Course: Main Course

Cuisine: Southern American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Chicken & Marinade

1 whole chicken Chicken, cut into 8 pieces Can substitute with thighs and drumsticks
2 tsp Kosher salt
2 tsp Garlic powder
2 tsp Onion powder
2 cups Buttermilk Use milk + 1 tbsp vinegar if unavailable
2 tbsp Hot sauce Optional but recommended

Dredge

2 cups All-purpose flour
1 cup Cornstarch
2 tsp Paprika
2 tsp Black pepper

For Frying & Finishing

Enough to cover Peanut oil Can substitute with canola or sunflower oil
To taste Flaked salt For finishing

Equipment

Large mixing bowl
Deep Fryer or Heavy Pot
Thermometer
Wire Rack

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.

Notes

Pro Tips: Letting the breaded chicken rest before frying helps the coating stick better and crisp up. Keep oil temperature steady for best results—too low makes greasy chicken, too high burns the crust but leaves the inside raw. Don’t overcrowd the pot, and always use a thermometer for perfect doneness.

Storage & Reheating: Store cooled chicken in an airtight container in the fridge up to 5 days, or freeze up to 6 months wrapped in parchment and zip bags. Reheat best in an air fryer or oven at 400°F until crispy; avoid microwaving to prevent soggy skin.