Southern Fried Chicken

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Southern Fried Chicken

Crispy on the outside, juicy and flavorful on the inside — this is the ultimate Southern fried chicken recipe.

Why You’ll Love This Recipe

This Southern fried chicken is deeply flavorful, thanks to a buttermilk marinade and a perfect blend of spices. The crust is thick and crunchy, while the meat stays juicy and tender. It’s fried in small batches for consistent results and finished in the oven for a golden, irresistible bite every time.

Ingredients

For the Marinade:

  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon kosher salt
  • 2 tablespoons spice mix (see below)

For the Spice Mix:

  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • ½ teaspoon cayenne pepper

For the Flour Coating:

  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • Remaining spice mix
  • 3 tablespoons reserved marinade

Chicken and Oil:

  • 4 pounds chicken legs or drumsticks
  • 4 cups vegetable shortening or peanut oil (for frying)

Instructions

1. Make the Spice Mix

In a small bowl, mix together the paprika, black pepper, garlic powder, oregano, and cayenne pepper.

2. Prepare the Marinade

In a large mixing bowl, whisk the buttermilk, egg, salt, and 2 tablespoons of the spice mix. Add the chicken and toss to coat.
Transfer everything to a zip-top bag and refrigerate for at least 4 hours, preferably overnight. Flip the bag occasionally to evenly distribute the marinade.

3. Prepare the Coating

In another large bowl, combine the flour, cornstarch, baking powder, salt, and remaining spice mix.
Add 3 tablespoons of the marinade to the flour mixture and rub it in with your fingers to create small clumps — this helps form the signature crispy crust.

4. Dredge the Chicken

Remove each piece of chicken from the marinade, allowing excess to drip off. Dredge in the seasoned flour mixture, pressing firmly to ensure a thick coating.
Transfer to a wire rack and let rest at room temperature for 30 minutes. This step allows the coating to adhere and the chicken to cook evenly.

Frying and Finishing

5. Preheat and Fry

Preheat oven to 350°F (175°C).
In a heavy-bottomed cast iron skillet or deep fryer, heat the oil to 425°F (218°C).
Carefully add chicken pieces, skin-side down. Only fry a few at a time to avoid overcrowding.

  • The oil temperature will drop to around 300°F; maintain it at this level throughout cooking.
  • Fry 6 minutes on the first side (don’t move the chicken to avoid losing the coating).
  • Flip carefully and cook the second side for 4 minutes, or until golden brown.

6. Finish in the Oven

Transfer the fried chicken to a wire rack over a baking sheet. Bake for 5–10 minutes, or until an instant-read thermometer reads 165°F in the thickest part of the chicken.

Tip: This step ensures the chicken is cooked through while keeping the coating crisp.

Optional: Extra-Crispy Method

For maximum crunch:

  1. After baking, refrigerate the chicken for 1 hour, uncovered.
  2. Reheat oil to 400°F (204°C).
  3. Fry each piece again for 5 minutes, flipping halfway through.
  4. Drain on a wire rack and serve immediately.

Tips for Perfect Southern Fried Chicken

  • Don’t overcrowd the pan. This keeps the oil hot and your chicken crisp.
  • Use a wire rack for draining. Avoid soggy crust by skipping the paper towels.
  • Peanut oil is ideal, but vegetable or canola oil also work well.
  • Cast iron skillets retain and distribute heat evenly, perfect for frying.

What to Serve With It

Pair this crispy fried chicken with:

  • Creamy mashed potatoes
  • Buttermilk biscuits
  • Tangy coleslaw

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