Name: Southern Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 whole chicken (about 4 pounds), cut into parts (breasts, thighs, drumsticks, wings); 1 cup buttermilk, chilled; 1 large egg, beaten; 1.5 cups all-purpose flour; 0.5 cup cornstarch; 1 teaspoon baking powder; 2 tablespoons paprika; 2 tablespoons black pepper; 2 teaspoons garlic powder; 2 teaspoons dried oregano; 0.5 teaspoon cayenne pepper; 1 tablespoon salt (to taste, divided); 2-3 cups vegetable shortening or peanut oil for frying (enough for 1/2 to 1 inch depth in skillet)

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Crispy, juicy, and loaded with flavor — this Southern Fried Chicken Recipe hits all the comfort-food notes. Imagine a golden, crunch-first bite followed by tender, moist meat that practically melts in your mouth. Fun fact: in the South, fried chicken often starred at family gatherings and potlucks because it travels well and feeds a crowd — no wonder it’s a legend on dinner tables nationwide. If you want to try a trusted variation, check out this southern fried chicken recipe that inspired my tweaks and technique.

This version is special because it’s simple to prepare, forgiving for beginners, and easily scaled for family meals. Prep is mostly hands-off while the chicken marinates, and the actual cook time is straightforward. It’s family-friendly, uses pantry spices, and pairs perfectly with mashed potatoes or a crisp salad. Compared to our baked chicken recipes, this one gives you that unbeatable crisp exterior and deep, savory flavor that only frying can deliver. Ready to get your skillet sizzling? Let’s dive in.

What is Southern Fried Chicken Recipe?

What makes a dish “Southern” anyway — the spices, the skillet, or the stories passed down with the recipe? Southern Fried Chicken refers to chicken pieces that are marinated, seasoned, coated in a flour-based mix, and deep-fried until beautifully golden. Ever wonder why it’s called Southern? Maybe because it was perfected on warm porches and family kitchens where folks said, with a wink, “the way to a man’s heart is through his stomach.” I like to imagine grandmothers in aprons nodding in agreement. Try this recipe and see why it’s become such a beloved classic.

Why You’ll Love This

Deeply satisfying crunch: The combination of flour and cornstarch plus a light baking powder gives an irresistibly crisp crust that shatters on the first bite.
Cost-effective comfort: Homemade fried chicken uses basic, inexpensive ingredients and stretches to feed a crowd — far cheaper than ordering out.
Big flavor from simple spices: Paprika, black pepper, garlic powder, and oregano deliver a balanced, savory profile with just a touch of cayenne to wake things up.

If you enjoy this flavor profile, you might also like exploring other chicken recipes on the blog for more weeknight winners. Don’t wait — make a batch tonight and discover how comforting and easy Southern fried chicken can be.

How to Make:

Quick Overview

This recipe is easy and satisfying because it relies on a short marinade, a straightforward dredge, and classic pan-frying techniques. The chicken ends up with crisp skin and tender meat thanks to a buttermilk soak and a balanced flour-cornstarch crust. Prep time: about 15 minutes active. Marinade time: at least 4 hours (or overnight). Frying and finish-baking: approximately 30–40 minutes. Total hands-on time: roughly 45 minutes.

Ingredients

1 whole chicken (about 4 pounds), cut into parts (breasts, thighs, drumsticks, wings)
1 cup buttermilk, chilled
1 large egg, beaten
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
2 tablespoons paprika
2 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
Salt to taste (use about 1 tablespoon total, divided)
Vegetable shortening or peanut oil for frying (enough for 1/2 to 1 inch depth in skillet, about 2–3 cups)

Directions

Mix dry spices: In a small bowl, combine 2 tablespoons paprika, 2 tablespoons black pepper, 2 teaspoons garlic powder, 2 teaspoons dried oregano, and 1/2 teaspoon cayenne. Stir well so the spices are evenly distributed.
Marinate the chicken: In a large bowl, whisk together 1 cup buttermilk, 1 large beaten egg, and 1 tablespoon salt. Add the chicken pieces, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, up to overnight — this tenderizes and seasons the meat.
Prepare the dredge: In another large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon salt (or to taste), and the mixed spices from step 1. Mix thoroughly.
Heat the oil: Heat vegetable shortening or peanut oil in a cast-iron skillet or large heavy-bottomed wok to about 325–350°F (if you don’t have a thermometer, the oil should shimmer but not smoke). Use enough oil to come up about 1/2 inch on the sides of the chicken.
Dredge and fry: Remove chicken from the buttermilk marinade, letting excess drip off. One piece at a time, coat thoroughly in the flour mixture, pressing to adhere. Fry the chicken in batches, avoiding overcrowding. Fry for about 6 minutes per side until golden brown. Keep the oil temperature steady — slightly lower for larger pieces so the interior cooks without burning the crust.
Finish in the oven: Transfer fried pieces to a wire rack set over a baking sheet. Bake in a preheated 350°F oven for 15–20 minutes for large pieces, or until internal temperature reaches 165°F in the thickest part. This ensures cooked-through, juicy meat.
Extra crunch option: For an extra-crispy finish, refrigerate the fried, baked chicken uncovered for 20–30 minutes and then briefly refry (1–2 minutes per side) in hot oil. Drain on a rack and serve hot.

Southern Fried Chicken Recipe

What to Serve With

Classic pairings: creamy mashed potatoes, buttery biscuits, or macaroni and cheese.
Fresh balances: a crisp coleslaw, tangy cucumber salad, or simple green salad with a lemon vinaigrette.
Sauces and dips: honey mustard, hot sauce, or a creamy ranch dressing for dipping.
Drinks: sweet iced tea, lemonade, or a cold beer for adults.

Top Tips for Perfecting

Use buttermilk: The acidity tenderizes and adds tang — substitute equal yogurt diluted with a little milk if needed.
Keep oil temperature steady: Too hot and the crust burns; too cool and the coating soaks oil. Aim for 325–350°F.
Don’t overcrowd the pan: Fry in batches to preserve oil temperature and crispness.
Press the flour on: Lightly press the dredge onto the chicken for a better crust that won’t flake off as easily.
Rest before serving: A brief rest on a wire rack keeps the crust crisp and gives juices time to redistribute.

Storing and Reheating Tips

Refrigeration: Store cooled leftover chicken in an airtight container for up to 3–4 days.
Freezing: Wrap pieces individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Best reheating method: Re-crisp in a 375°F oven on a wire rack for 10–15 minutes until heated through. For extra crispness, finish with a quick 1–2 minute fry in hot oil. Avoid microwaving — it makes the crust soggy.

FAQs

What temperature should the oil be for frying?
Aim for 325–350°F. This range cooks the crust to golden without burning and allows the interior to reach a safe 165°F.

Can I use skinless chicken?
Yes, but skin-on pieces yield a better crisp and more flavor. If using skinless, watch cooking times as pieces may cook faster.

How long should I marinate the chicken?
At least 4 hours for tender, flavorful meat. Overnight gives the best results, but 4–6 hours is a good minimum.

Is cornstarch necessary in the dredge?
Cornstarch lightens the coating and increases crispiness. You can omit it, but expect a slightly heavier crust.

Can I bake instead of frying?
Yes — you can roast coated pieces at 425°F for 35–45 minutes, flipping halfway. They won’t be as deeply fried, but will still be tasty and lighter.

Conclusion

This Southern Fried Chicken Recipe is a classic for good reason: it’s crispy, juicy, and full of comforting flavor that brings people together. It’s easy enough for a weeknight with a bit of planning and impressive enough for guests. If you want to compare techniques or see another beloved version, check out The Best Southern Fried Chicken – The Country Cook for extra tips and inspiration. Gather your skillet and enjoy — then share a plate with someone you love.