There’s nothing quite like the first bite of Southern fried chicken—the golden, crackling crust gives way to juicy, tender meat seasoned to perfection. This dish is more than just a meal; it’s a tradition rooted deep in Southern kitchens, where the aroma of sizzling chicken feels like home. B
ut what if we told you that the secret to next-level fried chicken isn’t just in the buttermilk brine or the seasoned flour? Drawing inspiration from global techniques, like the double-fry method used in Korean cuisine, this recipe takes that Southern classic and elevates it with an extra-crispy finish that’s hard to resist.
Using simple ingredients with a chef’s touch, this recipe balances the richness of the crispy skin with a perfectly seasoned, tender interior. Whether you grew up on fried chicken or you’re trying it for the first time, this version brings together the best of the South with a hint of global flair.
This Southern fried chicken tastes incredible when served alongside Crockpot Stew or Crockpot Vegetable Soup—the crispy, savory chicken perfectly complements the hearty, comforting flavors of these slow-cooked favorites.
What Makes This Recipe Special!
- I’ve experimented with techniques from my travels, and the buttermilk soaks with a dash of hot sauce bring out the unbeatable flavor.
- The double-fry method gives this chicken a shatteringly crisp crust, making it a hit at every family gathering.
- Over time, I’ve mixed in spices like smoked paprika and cayenne, adding layers of flavor that surprise and delight with each bite.
- It’s not just a weekend indulgence—this recipe is simple enough for a weeknight dinner and pairs beautifully with classic Southern sides.
- The leftovers (if there are any!) make for the perfect addition to sandwiches, salads, or even cold straight from the fridge.

Southern Fried Chicken Recipe
Equipment
- Large mixing bowl
- Medium-sized bowl for flour mixture
- Deep fryer or cast-iron skillet
- Tongs for handling hot chicken
- Meat thermometer
- Paper towel-lined sheet tray
Ingredients
- 2 tsp onion powder
- 1 whole chicken cut up
- 2 tsp garlic powder
- 2 tsp kosher salt
- laked salt
- 2 tsp paprika
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 cup all-purpose flour
- 2 tbsp hot sauce
- 2 cups buttermilk
- 1 cup cornstarch
Instructions
- Place a whole cut-up chicken in a large bowl and sprinkle it with 2 teaspoons each of kosher salt, garlic powder, and onion powder.
- Toss to evenly coat the chicken in the spices.
- Pour in 2 cups of buttermilk and 2 tablespoons of hot sauce, stirring to combine.
- Cover the bowl with plastic wrap and marinate the chicken in the fridge for at least 2 hours or overnight for best results.
- In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper; set aside.
- Preheat a deep fryer filled with peanut oil (or a neutral frying oil) to 325°F, adjusting the temperature to 300°F if the chicken browns too quickly.
- If using a cast-iron skillet, monitor the heat carefully as it retains heat well.
- Take each piece of chicken, let the excess buttermilk drip off, and coat thoroughly in the flour mixture, shaking off any excess.
- Let the coated chicken rest for a few minutes until the coating appears slightly pasty.
- Fry the chicken in batches of three or four pieces, turning every few minutes until golden brown and cooked to an internal temperature of 165°F.
- Dark meat typically takes 12-14 minutes, while white meat takes 8-10 minutes; always verify with a meat thermometer.
- Once fried, place the chicken on a paper towel-lined tray and sprinkle with flaked salt.
- Repeat with the remaining chicken pieces and serve hot.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Adjust frying temperature as needed; too hot, and the coating will burn before the chicken cooks through.
Nutrition | Value |
Calories | 727kcal |
Carbohydrates | 61g |
Fibre | 2g |
Fat | 33g |
Protein | 41g |
Tips To Ease Your Job!
- Prep Ahead: Cut and season the chicken the night before to save time on cooking day.
- Use a Resealable Bag: For marinating, place the chicken and marinade in a large zip-top bag—less messy and easier to coat evenly.
- Double-Dredging Shortcut: Place the flour mixture in a large plastic bag, add a few pieces of chicken at a time, and shake to coat quickly.
- Thermometer Hack: Use a clip-on thermometer for the oil to maintain the perfect frying temperature without constant checking.
- Cooling Rack Trick: Instead of paper towels, let fried chicken rest on a wire rack over a baking sheet to keep it crispy.