You got it — Southern Fried Chicken is a crispy, juicy, and flavor-packed comfort food classic. The secret? A well-seasoned buttermilk marinade and perfectly spiced flour coating. Here’s the real-deal recipe:
🍗 Southern Fried Chicken (Crispy & Juicy)
🛒 Ingredients:
For the marinade:
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3–4 lbs chicken (drumsticks, thighs, breasts — bone-in and skin-on)
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2 cups buttermilk
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1 tsp hot sauce (optional, for heat)
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1 tsp salt
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1/2 tsp black pepper
For the seasoned flour coating:
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2 cups all-purpose flour
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cayenne pepper (adjust to taste)
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1 tsp baking powder (for extra crispness)
For frying:
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Vegetable oil (like peanut, canola, or corn oil)
👩🍳 Instructions:
1. Marinate the chicken (ideally overnight):
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In a large bowl or zip-top bag, mix buttermilk, salt, pepper, and hot sauce.
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Add chicken pieces and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the dredge:
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In a separate bowl or shallow dish, mix all seasoned flour ingredients thoroughly.
3. Dredge the chicken:
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Remove chicken from marinade, letting excess drip off.
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Dredge in seasoned flour, pressing firmly so it sticks well.
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For extra crunch: Let coated chicken rest on a wire rack for 15–20 minutes before frying.
4. Heat the oil:
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In a deep cast iron skillet or Dutch oven, heat about 1½ inches of oil to 325–350°F (160–175°C).
5. Fry in batches:
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Fry 3–4 pieces at a time, skin-side down first.
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Cook 10–14 minutes, flipping halfway through, until golden brown and internal temp reaches 165°F (74°C).
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Adjust heat as needed to keep oil temperature steady.
6. Drain & rest:
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Place fried chicken on a wire rack (over a baking sheet) to drain.
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Don’t use paper towels — they trap steam and make it soggy!
🍽️ Serving Suggestions:
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Buttermilk biscuits
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Collard greens or coleslaw
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Mashed potatoes or mac ‘n cheese
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A drizzle of hot honey or a side of pickle slices
🔥 Pro Tips:
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Double-dredge (dip back in buttermilk, then flour again) for extra crispy crust.
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Let chicken come to room temp for 30 minutes before frying — it helps cook evenly.
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Always rest fried chicken before serving to let juices redistribute.
Want a spicy Nashville-style version, oven-fried alternative, or even air fryer method?
