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Crispy Southern Style Fried Chicken

A classic Southern fried chicken recipe featuring a buttermilk soak, bold seasoning, and a double-dredged crispy coating for the perfect crunch and juiciness every time.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 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

Method
 

  1. Pour 2 cups buttermilk into a large bowl and mix in 1 tablespoon hot sauce. Add 3 pounds of chicken pieces, tossing to coat. Cover and refrigerate for at least 4 hours or overnight.
  2. In a separate large bowl or plastic bag, combine 2 cups flour, 2 teaspoons paprika, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
  3. Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mix, then dip it back into the buttermilk and coat again in the flour mixture for a double coating.
  4. Pour vegetable oil into a deep skillet or Dutch oven to reach about 2 inches deep. Heat the oil to 325°F.
  5. Fry the chicken in batches, being careful not to crowd the skillet. Cook each piece for 12 to 14 minutes, turning once, until golden brown and internal temperature reaches 165°F.
  6. Transfer fried chicken to a rack set over a baking sheet. Let rest for at least 10 minutes before serving to allow juices to settle and crust to stay crisp.

Notes

For extra crunch, add a tablespoon of cornstarch to the flour mix. Don’t overcrowd the pan when frying to avoid soggy skin. If buttermilk is unavailable, mix milk with 1 tablespoon white vinegar and let sit for 10 minutes as a substitute.