The Best Southern Fried Chicken

The Ultimate Guide to Crispy, Juicy, Perfectly Seasoned Southern Fried Chicken

Southern fried chicken is one of those recipes that has conquered the world. Whether you grew up with it, like I did or only tasted it from your favourite takeaway, that shatteringly crisp coating wrapped around tender, juicy chicken is nothing short of amazing. And the best bit? It’s far easier to make at home than most people think.

Over the years, I’ve tried every trick I came across, marinating, brining, double dipping, pressure frying, you name it. What you’ll find here is the method that consistently produces the best results in a home kitchen. Crispy coating? Check. Moist meat? Always. That iconic Southern flavour? Absolutely.

Let’s get stuck in.

Southern fried chicken in a serving basket next to ranch dressing.

What Is Southern Fried Chicken?

Southern fried chicken is a classic American dish originating from the Deep South. It typically involves soaking chicken pieces in buttermilk, coating them in seasoned flour, and frying them until golden and crisp. What sets it apart is the flavour profile: peppery, savoury, a hint of warmth from spices, and that signature crunch.

Although fried chicken exists in many cultures, Southern fried chicken has a distinct identity thanks to the influence of African culinary traditions, European frying methods, and regional American ingredients.

The goal is always the same: crispy outside, succulent inside and flavour right through to the bone.

A (Short) History of Southern Fried Chicken

Fried chicken as a concept goes back centuries. Cultures around the world have been frying meat in fat for as long as fat has existed.

But Southern fried chicken became what we know today in the American South, where Scottish immigrants brought their tradition of pan-frying chicken, and enslaved Africans contributed seasoning, spice, and deep-frying techniques. Over time, this evolved into the richly flavoured, golden-brown chicken we now know and love.

By the 20th century, Southern fried chicken had made its way into diners, restaurants, church picnics and eventually global fast-food chains. Today it’s enjoyed worldwide, from Nashville hot chicken to Korean-style fried chicken. Yet the classic Southern method remains the benchmark.

Ingredients

Following is all the ingredients you need to make the Best Southern Fried Chicken. There aren't a lot of ingredients so be sure to get them ready before you start. You will find the exact ingredient measures in the printable recipe card at the bottom of this page.

See recipe card for quantities.

Chicken pieces (thighs, drumsticks, wings, bone-in preferred)
Buttermilk
Hot sauce (optional but recommended)
Salt
Black pepper
Plain flour
Cornflour (makes it extra crispy)
Paprika
Garlic powder
Onion powder
Cayenne pepper (optional, for a little heat)
Oil for deep frying (peanut, corn, vegetable or rapeseed)

Step by step photos

Check out my step by step photographs to see for yourself how easy it is to make the perfect Southern fried chicken! The exact ingredient measurements are in the printable recipe card at the bottom of this page.

The chicken marinating in butter milk, hot sauce, salt and pepper.

Step 1: Place your chicken in a bowl with buttermilk, hot sauce, salt and pepper. Mix well, cover and refrigerate for at least a half hour or overnight.

Removing the chicken from the spice and butter milk marinade.

Step 2: Remove the chicken from the buttermilk, letting excess drip off but not wiping it. Then mix the flour and spices together.

Dredging the chicken pieces in the seasoned flour.

Step 3: Drop each piece into the flour mixture, pressing firmly to create texture. To make it extra crispy You can dip it back into the buttermilk and then. Dredge it again in the flour. This double coating creates those craggy edges that make fried chicken so crunchy.

Letting the flour coated chicken rest before frying.

Step 4: Let the coated chicken sit on a rack for 10–15 minutes. This helps the coating adhere so it doesn’t fall off during frying.

Step 5: Heat oil in a deep pot to 170°C (340°F). Work in batches so you don’t overcrowd the pot. Turn the pieces halfway through for even browning. Drumsticks and thighs will take 12 to 15 minutes and wings will take 8 to 10 minutes. Transfer to a rack to drip any excess oil while you cook the remaining chicken.

Serving hot from the oil, sprinkled with more flaking salt

Step 6: Serve hot. You an serve this southern fried chicken simply as is or toss it in a little sauce such as habanero mango sauce or barbecue sauce to coat.

Variations You Might Enjoy

1. Nashville Hot Chicken

After frying, brush the chicken with oil mixed with cayenne, paprika and sugar. Fiery, sweet and addictive.

2. Extra-Crunchy Version

Add crushed cornflakes or panko breadcrumbs to the flour mix.

3. Mild Southern Style

Leave out the cayenne entirely and add a touch of dried thyme.

4. Honey Butter Glaze

Melt butter with honey and brush over the chicken just before serving.

5. Spicy Cajun Style

Add Cajun seasoning to the flour for a Louisiana twist.

Why You Will Love This Recipe

Crispy coating every time. Cornflour, proper dredging and resting make all the difference.
Juicy meat. Thanks to the buttermilk soak and bone-in pieces.
Flavourful throughout. Not just seasoned on the outside.
Highly adaptable. Make it spicier, milder, herby—or create your own signature blend.
Easy to scale. Perfect for feeding a crowd.

This is the fried chicken you want on the table for Saturday nights, birthdays, family gatherings, holidays or whenever only fried chicken will do.

Useful Equipment

You don’t need much to make amazing fried chicken at home.

Recommended:

Deep, heavy pot or Dutch oven
Oil thermometer (absolutely essential for consistent results)
Wire rack for draining
Large mixing bowls
Tongs for turning chicken safely

Nice-to-have:

Deep fryer (very convenient)
Baking sheet for resting the chicken on

The less you disturb the chicken, the better it cooks, so tools that help you manage this are always useful.

Working Ahead

With fried chicken, working ahead helps you relax when feeding a crowd.

Here’s how:

1. Marinate in advance

Chicken can sit in the buttermilk for up to 24 hours, developing even more flavour.

2. Flour-coat ahead

You can dredge the chicken an hour before frying—keep it on a rack in the fridge.

3. Fry in batches earlier

Fry the chicken until pale golden, then finish frying later for 3–4 minutes to crisp up before serving.

This is the method restaurants use to keep up with demand.

Storage and reheating

Storing

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Allow it to cool fully before storing.

Freezing

Fried chicken freezes surprisingly well. Wrap pieces individually and freeze for up to 2 months.

Reheating

To keep it crispy:

Oven:

Preheat to 180°C (350°F)
Place chicken on a rack
Heat 12–15 minutes

Air fryer:

180°C (350°F)
6–8 minutes

Avoid microwaving unless you don’t mind losing crispiness.

Top Tip

Season every step!
Season the buttermilk. Season the flour. Season the chicken once it’s fried. Layering flavours ensures the meat tastes incredible from crust to bone.

FAQ

Why add buttermilk?

It tenderises the meat while helping the seasoning penetrate. It also gives the flour something to cling to later. Buttermilk is a natural tenderiser.

Why does my crispy coating fall off?

There are a number of reasons this could happen which include, not resting the chicken after coating, Your oil isn't hot enough, Overcrowding the pan, this will reduce the oil temperature and handling the chicken too much.

Can you bake the chicken instead of frying?

Yes, though the result isn’t quite the same. For oven-fried chicken, spray liberally with oil and bake at 200°C (400°F) for 35–45 minutes. I do hope you try the deep fried version though. It can't be beat!

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Yield: 4

The Best Southern Fried Chicken

Could this be the best Southern Fried Chicken on the planet? I think so and if you try it I bet you'll agree. Give it a try soon.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

FOR THE CHICKEN:
1.5 kg chicken pieces (thighs, drumsticks, wings, bone-in preferred)
500 ml buttermilk
1 tbsp hot sauce (optional but recommended)
1 tsp salt
1 tsp black pepper
FOR THE SEASONED FLOUR:
300 g plain flour
2 tbsp cornflour (makes it extra crispy)
2 tsp salt
2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for a little heat)
FOR FRYING:
Oil for deep frying (peanut, corn, vegetable or rapeseed)

Instructions

Place your chicken in a bowl with buttermilk, hot sauce, salt and pepper. Mix well, cover and refrigerate for at least a half hour or overnight.
In a separate bowl, mix the flour, cornflour and all the spices. Taste some on your fingertip—if it tastes well-seasoned now, the chicken will be perfect later.
Remove the chicken from the buttermilk, letting excess drip off but not wiping it. Drop each piece into the flour mixture, pressing firmly to create texture. To make it extra crispy You can dip it back into the buttermilk and then. Dredge it again in the flour. This double coating creates those craggy edges that make fried chicken so crunchy.
Let the coated chicken sit on a rack for 10–15 minutes. This helps the coating adhere so it doesn’t fall off during frying.
Heat oil in a deep pot to 170°C (340°F). Work in batches so you don’t overcrowd the pot. Turn the pieces halfway through for even browning. Turn the pieces halfway through for even browning. Drumsticks and thighs will take 12 to 15 minutes and wings will take 8 to 10 minutes.
When golden and crisp and the internal temp hits 75°C (165°F), remove and drain on a rack.
Let the chicken sit for 5 minutes. This keeps it crispy while allowing the juices to settle. Season with more flaky salt and black pepper if you like.