Southern Style Crispy Fried Chicken is a true American classic, loved for its golden, crunchy coating and juicy, tender meat inside. Rooted in Southern tradition, this dish combines buttermilk-marinated chicken with a seasoned flour dredge, then deep-fried to perfection. Every bite delivers a satisfying crunch followed by flavorful, moist chicken that melts in your mouth.

It’s comfort food at its best, perfect for Sunday dinners, family gatherings, or picnics. The irresistible aroma of fried chicken is enough to gather everyone around the table, making it a recipe that stands the test of time.

Why We Love This Recipe

We love this recipe because it takes a humble chicken and turns it into something extraordinary. The buttermilk marinade tenderizes the meat while infusing it with flavor, and the double dredging technique ensures a crispy crust that stays crunchy long after frying. It’s indulgent yet nostalgic, reminding us of home, family, and Southern hospitality.

The beauty of fried chicken lies in its versatility—it’s just as delicious hot from the fryer as it is cold for next-day leftovers.

Why It’s a Must-Try Dish

This is a must-try dish because it captures the essence of comfort food with its bold seasoning, crispy texture, and juicy interior. Homemade fried chicken is far superior to fast food—healthier, fresher, and more customizable.

It’s the kind of recipe that everyone should master because it’s a crowd-pleaser, perfect for sharing, and a centerpiece of countless memorable meals. Once you try this Southern-style version, you’ll see why it has been cherished for generations.

Preparation and Cooking Time:

• Preparation Time: 20 minutes (plus 4–12 hours marinating)
• Cooking Time: 30 minutes
• Total Time: About 50 minutes (excluding marinating time)

Servings & Nutrition

• Servings: 6–8
• Calories per serving: ~450 kcal (depending on cut and oil absorbed)

Ingredients

For the Marinade:

• 3–4 lbs chicken pieces (legs, thighs, wings, breasts)
• 2 cups buttermilk
• 2 tsp hot sauce (optional, for heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

For the Coating:

• 3 cups all-purpose flour
• 2 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper (optional, for spice)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1 tsp baking powder (for extra crispiness)

For Frying:

• Vegetable oil, peanut oil, or canola oil (enough for deep frying, about 6–8 cups)

Directions (Step-by-Step):

Step 1: Marinate the Chicken

• In a large bowl, whisk together buttermilk, hot sauce, and seasonings.
• Add chicken pieces, ensuring they are fully coated.
• Cover and refrigerate for at least 4 hours, preferably overnight.

Step 2: Prepare the Coating

• In a shallow dish, mix flour, salt, paprika, cayenne, garlic powder, onion powder, black pepper, and baking powder.

Step 3: Dredge the Chicken

• Remove chicken from marinade, letting excess drip off.
• Dredge each piece in seasoned flour, pressing gently to help coating stick.
• For extra crunch, dip again in marinade and coat in flour a second time (double dredge).

Step 4: Heat the Oil

• In a large Dutch oven or deep skillet, heat oil to 350°F (175°C).
• Use a thermometer for accuracy—temperature control is key.

Step 5: Fry the Chicken

• Fry chicken in batches, skin side down first, without overcrowding.
• Cook each piece 12–15 minutes, turning halfway, until golden brown and internal temp reaches 165°F (74°C).

Step 6: Drain and Rest

• Remove chicken and place on a wire rack over a baking sheet to drain excess oil (keeps it crispy).

How to Serve

• Serve hot with Southern classics like mashed potatoes, coleslaw, cornbread, mac and cheese, or biscuits.
• Cold fried chicken makes a great picnic food or lunchbox treat.

Tips for This Recipe:

• Always marinate long enough for tender, flavorful chicken.
• Use a thermometer—too hot oil burns coating, too cool makes greasy chicken.
• A wire rack (not paper towels) keeps fried chicken crispy.
• Dark meat (thighs, legs) stays juicier than white meat.

Variations:

• Spicy Fried Chicken: Add extra cayenne or hot sauce to marinade and flour.
• Oven-Fried Version: Bake dredged chicken on a greased rack at 400°F (200°C) for 40–45 minutes.
• Gluten-Free: Use rice flour or gluten-free flour blends for coating.
• Herbed Chicken: Add dried thyme, oregano, or rosemary to the flour mix.

Freezing and Storage:

• Storage: Refrigerate leftovers for up to 4 days.
• Freezing: Freeze fully cooked chicken for up to 3 months. Reheat in oven at 375°F (190°C) until hot.
• Reheating: Best reheated in the oven or air fryer to maintain crispiness.

Special Equipment Needed

• Dutch oven or deep, heavy skillet
• Cooking thermometer (essential for oil temp)
• Wire rack and baking sheet
• Tongs (for safe turning)

FAQ:

Q1: Can I use boneless chicken?
Yes, but bone-in chicken stays juicier and more traditional.

Q2: Can I reuse frying oil?
Yes, strain and store cooled oil, but reuse only a couple of times.

Q3: Why is my coating falling off?
Make sure chicken isn’t too wet from marinade, and press flour onto chicken firmly.

Q4: Can I make it less greasy?
Yes—always fry at the correct temperature and drain on a rack.

Conclusion

Southern Style Crispy Fried Chicken is more than just a meal—it’s a tradition, a comfort, and a celebration of flavor. With its crispy golden crust, juicy meat, and bold seasoning, it’s a dish that never goes out of style. From family dinners to special occasions, it’s always the star of the table. Once you master this recipe, you’ll never need to buy fried chicken again—it’s that good. Crispy, crunchy, and bursting with flavor, this is Southern cooking at its best.