If you are craving the ultimate comfort food experience, look no further than this Crispy, Juicy Southern Fried Chicken Recipe. This beloved classic brings together a perfectly seasoned, crunchy crust with tender, juicy meat inside that simply melts in your mouth. The magic lies in the simple yet expertly balanced ingredients—marinated in buttermilk for that unmistakable tang and coated with a crispy blend of flour and cornstarch, enhanced by a symphony of spices. Whether this is your first time frying chicken or you’re aiming to perfect your technique, this recipe will guide you to creating a dish so delicious it’s sure to become a cherished favorite at your table.
Ingredients You’ll Need
Every ingredient in this Crispy, Juicy Southern Fried Chicken Recipe plays a crucial role in building flavor, texture, and that gorgeous golden color. These pantry staples come together to create layers of taste and crunch you’ll adore.
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces: Using pieces gives you more juicy, familiar bites, perfect for frying evenly.
- 2 cups buttermilk: The secret behind tender chicken with a mild tang, it also helps the coating stick beautifully.
- 1 tablespoon hot sauce (optional): Adds a gentle kick and enhances depth in the marinade.
- 2 cups all-purpose flour: The base for that crunch everyone loves in fried chicken crusts.
- 1/4 cup cornstarch: A crispness booster that makes the crust super light and crackly.
- 1 tablespoon paprika: For a warm, slightly smoky flavor and appealing color.
- 2 teaspoons garlic powder: Adds savory, aromatic undertones to every bite.
- 2 teaspoons onion powder: Enhances the overall savory flavor profile.
- 1 teaspoon salt: Essential for seasoning that brings out all the flavors.
- 1 teaspoon black pepper: Adds balanced heat and a bit of bite.
- 1/2 teaspoon cayenne pepper (optional): For those who crave a bit more spice in their fried chicken.
- Vegetable oil for frying: Must-have for achieving that golden, crispy crust without overpowering flavors.
How to Make Crispy, Juicy Southern Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a large bowl or a zip-top bag to keep things tidy while marinating. Pour in the buttermilk and hot sauce if you’re using it, making sure each piece is fully submerged and coated. This soaking step is where the chicken juiciness develops, as the buttermilk tenderizes the meat gently but effectively. Cover your bowl or seal the bag, then refrigerate for at least 4 hours or even overnight. This long, slow bath of flavor is worth the wait!
Step 2: Prepare the Flour Coating
While your chicken is soaking up that buttermilk goodness, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper in a large bowl. This blend of spices and cornstarch is the heart of your Crispy, Juicy Southern Fried Chicken Recipe, delivering both the flavors and the incredible crunch. Make sure everything is well combined so every bite has that perfect coating.
Step 3: Dredge the Chicken Pieces
Take the chicken out of the marinade one piece at a time, allowing any extra buttermilk to drip off. Then, thoroughly dredge each piece in your seasoned flour mixture, pressing the flour onto the chicken to build up a thick, even crust. This step seals in moisture and gives you that signature crispy bite everyone raves about. Place the coated pieces on a wire rack and let them rest for 15–20 minutes—this helps the coating set and stick better during frying.
Step 4: Fry to Golden Perfection
Pour 2–3 inches of vegetable oil into a deep fryer or a heavy-bottomed pot and heat it to 325°F (163°C). To ensure even cooking, fry in batches without overcrowding the pot. Turn the chicken pieces occasionally, frying for about 12–15 minutes until the crust is perfectly golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a wire rack over a baking sheet to drain excess oil and keep that crust crispy while you finish the rest.
How to Serve Crispy, Juicy Southern Fried Chicken Recipe
Garnishes
Fresh garnishes bring a vibrant contrast to your crispy chicken. Think freshly chopped parsley, a squeeze of lemon for a tangy brightness, or even pickled jalapeños for those who enjoy a little heat with their crunch. These small additions awaken the palate and elevate your presentation effortlessly.
Side Dishes
This chicken pairs wonderfully with a variety of sides. Classic coleslaw adds crunch and creaminess, while warm buttermilk biscuits offer soft, buttery texture to balance the crisp crust. Don’t forget creamy mashed potatoes or even a simple green salad to round out the meal with freshness and color.
Creative Ways to Present
For a fun twist, serve your Crispy, Juicy Southern Fried Chicken Recipe in a sandwich with spicy mayo and pickles on a toasted bun. Or plate it atop some creamy grits with a drizzle of hot honey for a sweet and spicy Southern flair. No matter how you present it, this chicken always steals the show!
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly fried chicken, store any leftovers in an airtight container in the refrigerator. It’s best to place the pieces on a paper towel-lined plate or container bottom to absorb extra moisture and keep that crust from turning soggy. Properly stored, your chicken will stay good for up to 3 days.
Freezing
If you want to save your Crispy, Juicy Southern Fried Chicken Recipe for even longer, freeze it wrapped tightly in plastic wrap or foil, then place into a freezer bag. This keeps the pieces protected from freezer burn and preserves flavor. Frozen fried chicken can be kept for up to 2 months and reheated whenever hunger strikes.
Reheating
To bring leftovers back to life, avoid microwaving as it can make the crust soggy. Instead, reheat in a 350°F (175°C) oven on a wire rack for about 15 minutes or until heated through. This keeps the coating crisp and the chicken juicy, just like freshly made.
FAQs
Can I use skinless chicken for this recipe?
While you can use skinless chicken, the skin helps protect the meat and crisps up beautifully to lock in moisture. For the best results, stick with skin-on pieces to achieve that iconic texture and juiciness.
Why is buttermilk important in the marinade?
Buttermilk tenderizes the chicken by breaking down proteins and adds a slight tang that enhances flavor. It also helps the flour coating stick better, creating that irresistible crispy crust.
Can I bake instead of frying to make it healthier?
You can bake the chicken for a lighter version, but frying is key to that authentic Crispy, Juicy Southern Fried Chicken Recipe texture. If baking, spray the coated chicken with oil and bake at a high temperature to get crispness, but expect a different experience from traditional frying.
What if I don’t have cornstarch? Can I omit it?
Cornstarch is what gives this recipe extra crunch and a light texture. If you don’t have it, you can use all-purpose flour only, but the crust won’t be as crispy or delicate. It’s worth picking some up for perfect results.
Is it okay to marinate the chicken longer than overnight?
Marinating longer than overnight isn’t necessary and can actually start to break down the meat too much, making it mushy. Aim for 4 hours to overnight for perfectly tender pieces without compromising texture.
Final Thoughts
This Crispy, Juicy Southern Fried Chicken Recipe is an absolute showstopper that brings warmth, flavor, and a touch of Southern hospitality right to your kitchen. The combination of tender meat, bold spices, and crunchy coating makes it impossible to eat just one piece. Invite your friends and family to share in the joy of this classic comfort food—you might just discover a new favorite go-to meal that never fails to impress.
Print
Crispy, Juicy Southern Fried Chicken Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 4–6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Crispy, Juicy Southern Fried Chicken recipe delivers perfectly seasoned, tender chicken with an irresistibly crunchy crust. Marinated in buttermilk and hot sauce, then dredged in a flavorful flour and cornstarch mixture, this classic Southern American dish is fried to golden perfection and ideal for a comforting meal.
Ingredients
Chicken and Marinade
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Frying
- Vegetable oil for frying (about 2–3 inches deep in pot)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix well to create a uniform seasoning blend.
- Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres evenly. Place the coated pieces on a wire rack and let them rest for 15–20 minutes to help the crust set.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat the oil to 325°F (163°C), using a thermometer for accurate temperature control.
- Fry the Chicken: Carefully add the chicken pieces in batches to the hot oil, ensuring not to overcrowd the pot. Fry, turning occasionally, for 12–15 minutes until the crust is golden brown and an internal temperature of 165°F (74°C) is reached.
- Drain and Rest: Remove the fried chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for a few minutes before serving to maintain juiciness and crispiness.
Notes
- The addition of cornstarch in the flour coating creates an exceptionally crispy crust.
- Season the buttermilk marinade with salt and pepper for extra depth of flavor.
- Serve your fried chicken alongside classic Southern sides like biscuits, coleslaw, or mashed potatoes for a complete meal.
