Chicken

Southern Fried Chicken

Name: Southern Fried Chicken
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 4 hours 50 minutes
Yield: 6
Cuisine: Southern
Ingredients: 3 lb bone-in chicken pieces; 2 cups whole buttermilk; 1 tbsp hot sauce; 2 1/2 cups all-purpose flour; 1 tbsp seasoned salt; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; Vegetable oil, for frying

Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.

Golden Southern fried chicken piled on a ceramic platter beside a linen napkin

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Servings: 6

Jump to Recipe

Fried chicken is the centerpiece of Southern cooking for a reason. A long buttermilk soak seasons the meat all the way through and keeps it tender, while a well-spiced flour dredge builds the crust everybody reaches for first.

This version is made in a cast-iron skillet, which holds heat steadily and gives you an even, golden fry without any special equipment.

Make it for Sunday dinner, a holiday table, or a weeknight when comfort food is the only answer.

Why You'll Love This Recipe

Shatteringly crisp crust
Juicy, seasoned all the way through
Simple pantry ingredients
Crowd-friendly for gatherings
Good hot or at room temperature

Ingredients

3 lb bone-in chicken pieces
2 cups whole buttermilk
1 tbsp hot sauce
2 1/2 cups all-purpose flour
1 tbsp seasoned salt
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
Vegetable oil, for frying

Substitutions: No buttermilk? Whisk 2 cups whole milk with 2 tablespoons lemon juice and rest 10 minutes. Boneless thighs work well and cut the fry time to about 12 minutes.

How to Make It

1
Brine the chicken
Whisk buttermilk and hot sauce, add the chicken, cover, and refrigerate at least 4 hours or overnight.
2
Season the dredge
Combine flour with seasoned salt, paprika, garlic powder, onion powder, and black pepper.
3
Coat
Lift each piece from the buttermilk, letting excess drip off, then press firmly into the flour. Rest coated pieces 15 minutes so the crust sets.
4
Heat the oil
Pour 1 inch of oil into a cast-iron skillet and heat to 325°F.
5
Fry
Fry in batches, turning once, 12 to 15 minutes per side until deep golden and the thickest piece reads 165°F.
6
Drain and rest
Transfer to a wire rack and rest 10 minutes before serving so the crust stays crisp.

Recipe Tips

Keep the oil between 300°F and 325°F — too hot and the crust browns before the meat cooks.
Drain on a wire rack, never paper towels, or the bottom crust steams.
Fry in batches so the oil temperature never crashes.

What to Serve With It

Southern Baked Macaroni & Cheese — A rich, custard-style baked mac and cheese with sharp cheddar, a creamy center, and a browned, bubbling top.
Slow-Simmered Collard Greens — Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
Buttermilk Cornbread — Skillet cornbread with crisp buttery edges and a tender, golden crumb.

Storage & Reheating

Refrigerator: Store cooled chicken in an airtight container up to 4 days.
Freezing: Freeze in a single layer up to 2 months, then thaw overnight in the refrigerator.
Reheating: Reheat on a wire rack at 375°F for 12 to 15 minutes to bring the crust back.

Frequently Asked Questions

Can I use an air fryer?

Yes, though the crust is lighter. Spray coated pieces generously with oil and cook at 375°F for about 25 minutes, turning halfway.

Why is my crust falling off?

Let the coated chicken rest 15 minutes before frying and avoid moving the pieces during the first few minutes in the oil.

How long should I brine?

Four hours is the minimum; overnight gives the most flavor and the most tender result.

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