Southern Fried Chicken Recipe From Scratch

Southern fried chicken is the recipe I come back to whenever I want something genuinely satisfying. Buttermilk tenderizes the chicken overnight, and a seasoned flour-and-cornstarch coating fries up with a shatteringly crisp crust. This southern fried chicken recipe from scratch gives you juicy meat with a golden crust every time.

Why This Southern Fried Chicken Works

Buttermilk does two things: it tenderizes the meat and gives the coating something to grip. Chicken soaked in buttermilk stays juicy even after sitting in hot oil for 14 minutes. The longer you soak, the better the result – overnight is ideal.

Adding cornstarch to the flour is the move that separates a good crust from a great one. Cornstarch absorbs moisture at the surface and creates air pockets as it fries. Those pockets are what gives southern fried chicken its signature crunch.

Frying at 350 degrees F (175 degrees C) is the right temperature. Too low and the crust absorbs oil and turns soggy. Too high and the outside burns before the inside reaches a safe temperature. A thermometer makes this completely repeatable.

Ingredients

• 3 lbs (1.4 kg) bone-in chicken pieces (thighs, drumsticks, breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• Vegetable oil or peanut oil, for frying (enough to fill pot 3-4 inches / 7-10 cm deep)

What You Need for Southern Fried Chicken

Bone-in chicken pieces – bone-in stays juicier than boneless during frying. Dark meat thighs and drumsticks are the most forgiving; breasts cook faster so keep them separate if possible.

Buttermilk – the acidity breaks down muscle fibers and keeps the chicken tender. Whole milk with 1 tablespoon of white vinegar works as a substitute; let it sit 5 minutes before using.

Hot sauce – adds a mild heat to the marinade, not the finished chicken. Frank’s RedHot or Tabasco both work. You won’t taste fire, just depth.

Cornstarch – mixed with the flour to create the extra-crispy crust. It disrupts gluten formation and produces a lighter, crunchier coating than flour alone.

Smoked paprika – gives the crust its reddish-gold color and a subtle smokiness. Regular paprika works but the color and flavor are milder.

Peanut oil – has a high smoke point (450 degrees F / 230 degrees C) and a neutral flavor. Vegetable oil or canola oil also work well at frying temperatures.

How to Make Southern Fried Chicken

1. In a large bowl, whisk together buttermilk and hot sauce.
2. Add chicken pieces. Turn to coat completely. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. In a shallow dish, whisk together flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, black pepper, thyme, and cayenne.
4. Remove chicken from the buttermilk. Let excess drip off – do not shake aggressively.
5. Dredge each piece in the flour mixture, pressing firmly so it adheres. Set on a wire rack for 10 minutes.
6. Pour oil into a deep heavy pot to a depth of 3-4 inches (7-10 cm). Heat to 350 degrees F (175 degrees C) over medium-high heat.
7. Working in batches, carefully lower chicken pieces into the oil. Do not crowd the pot.
8. Fry dark meat (thighs, drumsticks) for 13-14 minutes, turning once halfway through. Fry breasts for 8-10 minutes.
9. The chicken is done when the internal temperature reaches 165 degrees F (74 degrees C) and the crust is deep golden brown.
10. Transfer to a wire rack over a baking sheet. Do not use paper towels – they trap steam and soften the crust.
11. Rest 5 minutes before serving.

Southern Fried Chicken Variations

Spicy Southern Fried Chicken

Double the cayenne in the flour mixture and add 1 teaspoon of crushed red pepper flakes. For Nashville hot style, brush the fried chicken with a paste of lard, cayenne, brown sugar, and paprika immediately after it comes out of the oil.

Buttermilk Ranch Fried Chicken

Add 1 packet of dry ranch seasoning to the buttermilk marinade. The herbs in the ranch mix infuse the chicken during the soak. The final crust has a savory, herbaceous flavor that pairs well with a classic coleslaw.

Air Fryer Southern Fried Chicken

Spray the dredged chicken pieces generously with cooking spray on all sides. Air fry at 390 degrees F (200 degrees C) for 18-22 minutes, flipping halfway. The crust won’t be identical to deep-fried, but it’s close and uses far less oil.

Oven-Baked Southern Fried Chicken

Place dredged chicken on a wire rack set over a baking sheet. Spray with cooking spray. Bake at 425 degrees F (220 degrees C) for 35-40 minutes. The high heat crisps the cornstarch coating without any oil beyond the spray.

Tips for the Best Southern Fried Chicken

• I let the dredged chicken rest on a wire rack for at least 10 minutes before frying. The coating hydrates and sticks – pieces that go straight into oil shed their crust more easily.
• Fry in batches. Overcrowding drops the oil temperature and the crust absorbs oil instead of crisping. Aim for 3-4 pieces per batch in a standard pot.
• Use a candy or deep-fry thermometer. Oil temperature matters more than anything else in this recipe. Keep it at 350 degrees F (175 degrees C) and adjust the heat between batches.
• Rest on a wire rack, never on paper towels. Wire rack lets air circulate underneath and keeps the bottom crust as crispy as the top.
• Pat the chicken dry before adding it to the buttermilk. Surface moisture dilutes the marinade and weakens the coating adhesion.

Make Ahead & Storage

Southern fried chicken keeps in the fridge for up to 4 days in an airtight container. I store it uncovered on a wire rack for the first 30 minutes after cooking to let the steam escape before sealing.

Reheat in a 375 degree F (190 degree C) oven on a wire rack for 15-20 minutes. This re-crisps the crust far better than a microwave. To freeze, let the chicken cool completely, wrap each piece individually in foil, and freeze for up to 3 months. Reheat from frozen at 375 degrees F (190 degrees C) for 25-30 minutes uncovered.

Common Questions

Do I have to marinate the chicken overnight?

No, but longer is better. A minimum of 4 hours gives the buttermilk enough time to tenderize the meat. Overnight (8-12 hours) produces noticeably juicier chicken. Anything under 2 hours and you will see little difference versus no marinade.

Why is my fried chicken not crispy?

Three common causes: oil was too cool when the chicken went in (below 340 degrees F), the pot was overcrowded, or the chicken rested on paper towels and steamed instead of staying crispy. Check your oil temperature and rest on a wire rack.

Can I use boneless chicken for this recipe?

Yes. Boneless thighs or breasts work well but fry faster. Boneless breasts take 6-8 minutes, boneless thighs take 8-10 minutes. Watch the internal temperature and pull at 165 degrees F (74 degrees C).

What oil is best for southern fried chicken?

Peanut oil is the traditional choice for its high smoke point and neutral flavor. Vegetable oil and canola oil are solid alternatives. Avoid olive oil – its smoke point is too low for 350 degree F frying and it adds an off flavor to the crust.

This southern fried chicken recipe from scratch is worth every minute of prep. Save this recipe and tap the link for the full method at MillennialHawk.com.