Southern Fried Chicken

Few dishes say 'American comfort food' like a platter of Southern fried chicken. This version starts with a tangy buttermilk soak that tenderizes the meat, then a seasoned flour dredge that fries up into a craggy, golden crust. The result is shatteringly crisp on the outside and irresistibly juicy inside — exactly the way Sunday dinners in the South have tasted for generations.

Prep time

2 hrs 25 mins

Cook time

35 mins

Total time

3 hrs

Servings

6 servings

Calories

640

Ingredients

• 3 lb bone-in chicken pieces (thighs, drumsticks, breast halves)
• 2 cups buttermilk
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 2 tsp kosher salt, plus more for seasoning
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp baking powder
• 6 cups peanut or vegetable oil, for frying

Instructions

1. Whisk the buttermilk, hot sauce, and 1 teaspoon of the salt in a large bowl. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 2 hours or overnight. This brine tenderizes the meat and keeps it juicy.
2. In a large shallow dish, whisk the flour with the remaining 1 teaspoon salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder until evenly combined.
3. Pull the chicken from the buttermilk, letting the excess drip off but leaving a thin coating. Dredge each piece firmly in the seasoned flour, pressing it on so the coating adheres. Set the dredged pieces on a wire rack and rest 15 minutes — this helps the crust set.
4. Pour the oil into a deep cast-iron skillet or Dutch oven to a depth of about 2 inches and heat over medium-high until it reaches 350°F (175°C). Fry in batches so the pan is never crowded, 12–15 minutes for thighs and drumsticks and 15–18 for breast halves, turning once, until deep golden and the internal temperature reads 165°F (74°C).
5. Transfer the fried chicken to a clean wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust). Sprinkle lightly with extra salt while hot. Let the oil return to 350°F between batches.
6. Rest the chicken 5–10 minutes before serving so the juices redistribute. Serve hot with coleslaw, biscuits, or mashed potatoes.

Pro tips

• Keep the oil at 350°F: too cool and the chicken turns greasy, too hot and the crust burns before the inside cooks. A thermometer is worth it.
• Letting the dredged chicken rest on a rack before frying is the secret to a crust that stays put.
• Break dark meat (thighs, drumsticks) into a slightly hotter first batch since they are forgiving; fry breast pieces last and pull them the moment they hit 165°F so they stay moist.
• Store leftovers uncovered in the fridge on a rack to keep the crust crisp; reheat in a 400°F oven for 12–15 minutes.

Frequently asked questions