Crispy Fried Chicken Recipe (Southern Style)

Let’s be honest, few things in life beat biting into a crispy fried chicken drumstick that’s golden, juicy, and seasoned just right.

Whether you’re cooking for a backyard cookout, a cozy Sunday dinner, or just want to skip overpriced fast food, this Crispy Southern Style Fried Chicken Recipe will change your game forever. And I mean forever in a good way, not the dramatic movie-ending kind.

I grew up in a house where fried chicken showed up on the table more than any other dish. My grandma made it crusty enough to hear the crunch across the room, and now I’m handing that crispy crown over to you.

Why This Fried Chicken Recipe Hits Right Every Time

You might ask, what makes this recipe better than the thousands floating around online?

• Authentic Southern Flavor: It has that deep seasoned taste you can’t fake.
• Buttermilk Soak: Moist, tender, and full of rich flavor inside.
• Crusty Coating: We’re talking crispy to the point of danger in the best way possible.
• No Mystery Ingredients: You probably already have most of this stuff in your kitchen.

Ingredients

Here’s what you’ll need to recreate classic southern style fried chicken that tastes like it came out of your grandmother’s cast iron skillet.

• 3 pounds chicken (drumsticks, thighs, breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional but fun)
• 2 cups all purpose flour
• 2 teaspoons paprika
• 1.5 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (for spice lovers)
• Vegetable oil for frying

How To Make Crispy Southern Style Fried Chicken

Step 1: Soak The Chicken

Pour the buttermilk into a large bowl and mix in the hot sauce. Add the chicken pieces and toss them so each one gets a good soak. Cover and refrigerate for at least 4 hours. Overnight works even better. The buttermilk makes the chicken juicy and tender. It’s like magic, but edible.

Step 2: Prep The Coating Mix

In a large bowl or large plastic bag, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Shake or stir it like your next meal depends on it.

Step 3: Double Coat The Chicken

Remove the chicken from the buttermilk and let the extra drip off. Dredge each piece in the flour mix. Then dip it right back into the buttermilk and coat it in flour again. This double dip builds a thick, crunchy coating that stays put when you fry it. No flaking allowed.

Step 4: Heat The Oil

Pour enough oil in a deep skillet or Dutch oven to reach about 2 inches deep. Heat it to 325 degrees F. Too hot and your crust burns before the meat cooks. Too cool and the chicken soaks up oil. Let’s not fry disappointment today.

Step 5: Fry Without Crowding

Fry the chicken in batches. Avoid cramming the pot. Crowding lowers the oil temperature and you’ll end up steaming the skin instead of crisping it. Fry each piece for about 12 to 14 minutes, turning once. Check with a thermometer and aim for 165 degrees F inside.

Step 6: Drain And Rest

Transfer the cooked chicken to a rack over a baking sheet. Let it rest for at least 10 minutes before serving. Waiting lets the juices settle and the crust firm up. No soggy regrets allowed.

Tips To Make It Even Better

• Spice Level: Want it hotter? Add more cayenne.
• Flavor Boost: Add smoked paprika or a pinch of sugar to the coating.
• No Buttermilk? Mix milk with a tablespoon of white vinegar and let it sit 10 minutes.
• Crust Texture: Toss a bit of cornstarch into the flour for an extra crunch.

What To Serve With Fried Chicken

Okay, you’ve got the main event, but what about sides?

• Mac and cheese
• Coleslaw for that refreshing crunch
• Biscuits with butter
• Mashed potatoes and gravy
• Pickles and hot sauce for extra zest

What Makes Southern Style Different

The secret to real southern fried chicken isn’t a secret. It’s about technique, not tricks.

• Soaking in buttermilk for tender meat
• Seasoning every step, not just at the end
• Double breading for serious crunch
• Keeping the oil hot and letting the chicken rest

Some cooks pack flavor into the soak. Others pack it into the breading. I say do both. If flavor is good, why limit it?

Want Oven Fried Instead

If you’re thinking, “Hey, I don’t want to heat a vat of oil,” I get it. You can oven fry these too.

• Use panko breadcrumbs for texture
• Spray the chicken with oil on a rack above a baking sheet
• Bake at 400 degrees F until crispy and cooked through, about 35 minutes

It won’t match deep fried crunch, but it’ll still impress your taste buds. Probably your neighbors too.

Common Mistakes To Avoid

You didn’t think I’d leave you without a few warnings, did you?

• Wet coating? You didn’t dredge well or your oil was cold.
• Undercooked inside? Oil too hot. Try lowering the heat a bit.
• Burnt outside? You let flour fall off and burn in the oil. Skim often.
• Greasy taste? Oil temp dropped. Fry in smaller batches next time.

Wrapping It Up Before It Gets Cold

You made it through. Crispy southern style fried chicken isn’t complicated, but it does need attention. And when you get it right, it gives that perfect crunch, flavor, and satisfaction that makes every minute worth it.

To be fair, my grandma would tell you I still mess up the first batch. She isn’t completely wrong.

Just remember this. Double coat, don’t crowd, and season like you mean it.

Now go impress someone with your fried chicken skills or keep it all to yourself. No judgment here.

If you liked learning how to make crispy southern style fried chicken, check out mac and cheese or buttermilk biscuits for a full southern meal experience.