Southern Fried Chicken
This Southern Fried Chicken is the real deal: bone-in chicken pieces soaked overnight in a seasoned buttermilk marinade, then double-dredged in a boldly spiced flour coating and fried in a cast iron skillet until deeply golden, shatteringly crispy, and juicy all the way through. Every bite delivers layers of savory, smoky, and mildly spicy flavor built from paprika, garlic, cayenne, and oregano. Whether you're feeding a Sunday crowd or satisfying a weeknight craving, this classic recipe delivers comfort food at its very best.
Equipment
- Cast iron skillet (10 to 12 inch) Or any large, heavy-bottomed deep skillet
- Instant-read meat thermometer For checking internal chicken temperature
- Candy or deep-fry thermometer For monitoring oil temperature throughout frying
- Large mixing bowls At least 2 large bowls needed
- Sheet pan with wire rack For resting dredged chicken and draining fried chicken
- Tongs or spider strainer For safely lowering and removing chicken from hot oil
- Paper towels For draining excess oil
- Large zip-top bag or shallow dish For marinating chicken in buttermilk
- Measuring cups and spoons
Ingredients
For the Buttermilk Marinade
- 3 lbs bone-in, skin-on chicken pieces about 1.4kg; drumsticks, thighs, breasts, and wings
- 2 cups buttermilk 480ml; full-fat preferred
- 1 tbsp hot sauce such as Frank's RedHot
- 1 tsp salt
- 1 tsp black pepper freshly ground preferred
- 1 tsp garlic powder
For the Seasoned Flour Dredge
- 2 cups all-purpose flour about 240g
- 1 tbsp paprika smoked or sweet paprika both work well
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper reduce to 1/2 tsp for less heat
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
For Frying
- 4 cups vegetable shortening or peanut oil about 960ml; enough to fill skillet 2 to 3 inches deep
Instructions
- Pat chicken pieces dry with paper towels, then place in a large zip-top bag or bowl. Add buttermilk, hot sauce, salt, black pepper, and garlic powder; toss to coat fully, seal, and refrigerate for at least 4 hours or overnight (up to 24 hours).
- In a large shallow bowl or sheet pan, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper until evenly combined. Set aside near your workspace.
- Remove marinated chicken from the refrigerator 20 to 30 minutes before frying to allow it to come closer to room temperature for more even cooking.
- Lift each piece from the marinade (let excess drip off but don't shake completely dry), press firmly into the seasoned flour on all sides, dip briefly back into the buttermilk marinade, then dredge in flour a second time. Place on a wire rack and rest for 10 to 15 minutes to set the coating.
- Add vegetable shortening or peanut oil to a large cast iron skillet to a depth of 2 to 3 inches and heat over medium-high heat until the thermometer reads 350°F (175°C).
- Carefully lower chicken pieces skin-side down into the oil using tongs, without overcrowding. Fry dark meat 12 to 14 minutes per side and white meat 8 to 10 minutes per side, maintaining oil temperature between 325-350°F (163-175°C) throughout.
- Confirm the internal temperature of each piece reads at least 165°F (74°C) at the thickest part away from the bone, then transfer to a wire rack and rest for 5 minutes before serving.
Notes
- Marinate overnight for the most tender, flavorful chicken. Four hours is the minimum but 8 to 24 hours makes a noticeable difference.
- The double-dredge is essential for a thick, craggly Southern crust. Don't skip the second pass through the flour.
- Always use a thermometer to monitor both the oil temperature and the internal chicken temperature. This eliminates guesswork and ensures perfect results every time.
- Don't overcrowd the skillet. Fry in batches of 2 to 3 pieces at a time to keep the oil temperature from dropping too sharply.
- Rest dredged chicken on a wire rack for 10 to 15 minutes before frying. This helps the coating adhere and reduces the chance of it falling off in the oil.
- If the crust is fully browned but the chicken isn't cooked through, transfer to a 325°F oven to finish without burning the exterior.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend in the dredge. Results are very similar with a slightly lighter crust.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven on a wire rack for 15 to 20 minutes to restore crispiness.
- To freeze, cool completely, freeze in a single layer, then transfer to a freezer bag. Keeps for up to 3 months. Thaw overnight before reheating.
- For Nashville Hot variation, whisk together cayenne, brown sugar, paprika, and 2 to 3 tablespoons of the hot frying oil into a paste and brush over the freshly fried chicken before serving.
Nutrition
Serving: 1Serving (2 pieces)Calories: 620kcalCarbohydrates: 36gProtein: 42gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gCholesterol: 145mgSodium: 740mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 4mgCalcium: 8mgIron: 18mg
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