Authentic Southern Fried Chicken Recipe

There’s nothing quite like Southern fried chicken—golden, crispy on the outside, and juicy, tender on the inside. It’s a timeless comfort food that has been passed down through generations, symbolizing warmth, family gatherings, and Sunday dinners.

In this recipe, I’ll walk you through the steps to make authentic Southern fried chicken, complete with tips for seasoning, frying, and achieving that perfect golden crust. Let’s get started!

1. Authentic Southern Fried Chicken Recipe

Ingredients

For the Chicken

• 1 whole chicken, cut into 8-10 pieces (or 4-6 bone-in chicken thighs and drumsticks)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Buttermilk Marinade

• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for a little heat)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder

For the Seasoned Flour Coating

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for a smoky flavor)
• ¼ teaspoon cayenne pepper (optional, for a bit of heat)

For Frying

• Vegetable oil, peanut oil, or canola oil (for frying)
• Cast iron skillet or heavy-bottomed frying pan

Instructions

Prepare the Chicken: Begin by cutting your whole chicken into 8-10 pieces, or if you prefer, use bone-in chicken thighs and drumsticks. Pat the chicken pieces dry with paper towels to remove any excess moisture. This helps the coating stick better and results in a crispier texture.

Marinate in Buttermilk: In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, paprika, and onion powder. Stir well to combine. Add the chicken pieces into the buttermilk marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The buttermilk tenderizes the chicken and infuses it with flavor, making it extra juicy.

Prepare the Seasoned Flour Coating: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, smoked paprika, and cayenne pepper. This mixture will form the crispy coating for your fried chicken. Ensure the flour is evenly seasoned, as this will give the chicken its signature flavor and crunch.

Dredge the Chicken: After marinating, remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece of chicken in the seasoned flour, coating it thoroughly. For an extra crispy coating, you can double dip the chicken—first back into the buttermilk, then back into the flour mixture for a thicker crust.

Heat the Oil: In a large cast iron skillet or heavy-bottomed frying pan, pour enough oil to submerge the chicken about halfway (about 2 inches deep). Heat the oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of flour into the oil. If it sizzles immediately, the oil is ready.

Fry the Chicken: Carefully add the chicken pieces into the hot oil, a few at a time. Avoid overcrowding the pan to ensure the chicken fries evenly. Fry the chicken for 10-15 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C). Adjust the heat if necessary to prevent the chicken from burning before it’s fully cooked.

Drain and Serve: Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Allow it to rest for a few minutes before serving. This helps the juices settle, making the chicken even juicier.

2. Tips for Perfect Southern Fried Chicken

Marinate for Maximum Flavor: The longer you let the chicken marinate in the buttermilk, the better the flavor and tenderness. If possible, marinate it overnight. The acid in the buttermilk helps break down proteins in the meat, creating a juicy and tender result.

Don’t Skip the Double Dipping: For that signature crispy, crunchy coating, double-dip the chicken. The first dip in buttermilk and then flour makes the crust thicker and crispier. This extra step is key for authentic Southern fried chicken.

Control the Oil Temperature: Maintaining the oil temperature between 325°F and 350°F is crucial. Too hot, and the chicken will burn on the outside while staying raw inside. Too cold, and the chicken will absorb too much oil, becoming greasy. Use a thermometer to keep track of the temperature.

Let the Chicken Rest: Resting the fried chicken for a few minutes after frying allows the juices to redistribute, ensuring you get that perfect juicy bite. Don’t rush to dig in—let the chicken cool slightly before serving.

Use Cast Iron: A cast iron skillet is ideal for frying chicken because it retains heat evenly, resulting in crispy, golden chicken. If you don’t have one, a heavy-bottomed frying pan will also work, but a cast iron skillet is the traditional choice.

3. What to Eat With Southern Fried Chicken

Southern fried chicken is rich and flavorful, so pairing it with the right sides is key to creating a well-rounded meal. Here are some of my favorite dishes to serve alongside it:

Creamy Macaroni and Cheese: The creamy, cheesy goodness of mac and cheese is a classic side dish for fried chicken. The richness of the cheese complements the crunch of the chicken beautifully.

Collard Greens: A staple in Southern cooking, collard greens are a perfect balance to the fried chicken. Their slight bitterness and savory flavor provide a nice contrast to the richness of the chicken.

Biscuits: Soft, buttery biscuits are another Southern favorite. They soak up any leftover sauce or gravy and make the meal even more comforting.

Cornbread: Slightly sweet and savory, cornbread is an essential companion to fried chicken. Serve it with a drizzle of honey for an extra treat.

Coleslaw: A tangy, crunchy coleslaw adds freshness to the meal and cuts through the richness of the fried chicken. It also provides a nice texture contrast.

Fried Green Tomatoes: If you’re looking to keep it authentically Southern, fried green tomatoes are a great option. Their tartness and crispiness make them a delightful side.

4. Health Considerations

Southern fried chicken is undeniably delicious, but it’s not the healthiest dish when enjoyed in large quantities. The deep-frying process adds extra fat and calories, which is something to keep in mind if you’re trying to maintain a balanced diet. That said, moderation is key.

To make your fried chicken a bit lighter, consider using a healthier oil like peanut oil, which has a higher smoking point and is a better option for deep-frying. You can also try oven-frying the chicken for a crispy exterior without all the extra oil.

Another option is to trim excess fat from the chicken pieces before marinating, and opting for skinless chicken for a leaner choice. However, part of the charm of authentic Southern fried chicken lies in its crispy, flavorful skin, so I always recommend indulging in moderation and enjoying it as a treat.

This authentic Southern fried chicken recipe brings the flavors of the South straight to your kitchen, with crispy, golden skin and tender, juicy meat. The combination of the buttermilk marinade, seasoned flour coating, and careful frying technique results in fried chicken that is crispy, flavorful, and utterly irresistible.