Southern Fried Chicken Recipe

I just made Fried Chicken Extra Crispy that shatters on first bite and honestly makes every other recipe taste like an apology.

I’m borderline obsessed with this Southern fried chicken. I don’t love it because it’s nostalgic or wholesome.

I love it because the skin snaps and flakes, and the meat stays almost shockingly juicy. I want the crust so crunchy you can hear it from the next room.

Call me basic, but I compare every bite to Popeyes Fried Chicken and still raise an eyebrow when it’s not Extra Crunchy Fried Chicken level. I brine in buttermilk, dredge in all purpose flour, and then eat like I have zero shame.

Pure fried glory. Worth every guilty minute.

No regrets, never apologizing.

Ingredients

Ingredient Quantities

• 3 to 4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts cut in half)
• 2 1/2 cups buttermilk
• 1 large egg
• 1 tablespoon hot sauce (optional, or to taste)
• 2 cups all purpose flour
• 1/2 cup cornstarch
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon sweet paprika (or smoked paprika if you like smoky taste)
• 1/2 to 1 teaspoon cayenne pepper, adjust for heat preference
• 1 teaspoon dried thyme or oregano
• 1 teaspoon baking powder (for extra crisp)
• Vegetable oil, peanut oil or canola oil for frying, about 3 to 4 cups depending on pot size

How to Make this

1. Pat chicken pieces dry with paper towels, season lightly with a pinch of kosher salt and black pepper, then set aside while you make the marinade.

2. Whisk together buttermilk, egg, and hot sauce in a large bowl until smooth; stir in 1 teaspoon kosher salt and a little black pepper, then add the chicken, making sure each piece is submerged. Cover and refrigerate at least 4 hours, overnight if you can for best flavor and tenderness.

3. In a large shallow dish or bowl combine flour, cornstarch, 1 teaspoon kosher salt, the 1 1/2 teaspoons black pepper, garlic powder, onion powder, paprika, cayenne, dried thyme or oregano, and baking powder. Mix well so spices are evenly distributed.

4. Remove chicken from the fridge and let it sit at room temp for 20 minutes. Using tongs, lift each piece from the buttermilk letting excess drip off, then dredge thoroughly in the flour mix, pressing the coating onto the meat. For extra crust double-dip: back into buttermilk then into flour again.

5. Place coated pieces on a wire rack set over a baking sheet and let them rest 10 to 15 minutes so the crust sets. This helps it stay on during frying.

6. Pour 3 to 4 cups of oil into a heavy pot or deep skillet so oil depth is about 1 to 1 1/2 inches. Heat oil to 325 to 350 F. If you don’t have a thermometer, test with a small breadcrumb; it should sizzle and brown slowly.

7. Fry chicken in batches, don’t crowd the pot. Cook thighs and drumsticks about 12 to 15 minutes, and breasts a bit longer, turning occasionally so they brown evenly. Maintain oil temp around 325 to 350 F; if it gets too hot the coating will burn before the inside cooks.

8. Use a probe thermometer to check doneness, chicken is done at 165 F in the thickest part. Transfer pieces to a wire rack over a baking sheet and season lightly with a pinch of kosher salt while still hot.

9. Let chicken rest 5 minutes before serving so juices redistribute and crust firms up. If you want extra crisp after resting, pop them into a 375 F oven for 5 minutes.

10. Serve hot with your favorite sides. Leftovers reheat best in a 375 F oven on a rack for 10 to 15 minutes so the crust stays crunchy. Small tip: add a little baking powder and cornstarch to the dredge like above for that crackly Southern crunch.

Equipment Needed

1. Large bowl (for buttermilk marinade)
2. Shallow dish or wide bowl (for flour dredge)
3. Tongs (for lifting and turning chicken)
4. Wire rack with baking sheet underneath (for resting before and after frying)
5. Heavy pot or deep skillet (for frying)
6. Cooking thermometer (oil thermometer or instant-read to monitor 325 to 350 F)
7. Probe thermometer (to check internal chicken temp 165 F)
8. Paper towels (to pat chicken dry)
9. Whisk and mixing spoon (for marinade and flour mix)
10. Heatproof slotted spoon or spider skimmer (to remove chicken from hot oil)

FAQ

Southern Fried Chicken Recipe Substitutions and Variations

• Buttermilk
  • Milk + 1 tbsp lemon juice or white vinegar per cup, sit 5 min — works great if you dont have buttermilk
  • Plain yogurt, thinned with a little milk to pourable thickness
  • Sour cream, also thinned with water or milk for a similar tang
• Large egg
  • 1/4 cup aquafaba (chickpea liquid) for each egg, good binder for a crisp coat
  • 1/4 cup plain yogurt or buttermilk per egg, helps the marinade stick
  • 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min) as an egg replacer
• All purpose flour
  • 1-to-1 gluten free flour blend for a gluten free crust
  • Rice flour or a mix of rice flour + tapioca for extra crispness
  • Cake flour for a lighter, thinner crust if you prefer
• Cornstarch
  • Potato starch, same crisping power and works great at high heat
  • Arrowroot powder, good for a glossy, light crust
  • Wheat starch or tapioca starch as alternate crisping agents

Pro Tips

1. Brine-ish trick: let the chicken sit in the buttermilk overnight if you can. It not only tenderizes but helps the coating stick better. If you short on time at least 4 hours, but overnight gives way better flavor.

2. Double-dip smartly: press the flour firmly into the meat on the first dredge, then do the quick buttermilk dunk and re-dredge. That gives a really thick, crunchy crust, but shake off big clumps so the oil cooks evenly.

3. Temperature control matters more than speed: keep the oil around 325 to 350 F. If it’s too hot the outside burns before the inside cooks, too cool and the crust soaks up oil and goes greasy. Use a thermometer or fry a test piece first, and adjust heat between batches.

4. Finish and rest for crispness: drain on a wire rack not paper towels, sprinkle a little extra kosher salt while still hot, then rest 5 to 10 minutes. If you want extra crunchy after resting, flash them in a 375 F oven for 4 to 6 minutes. Reheating? Use the oven too, not microwave, to keep the crust alive.