Pin it
The perfect Southern fried chicken comes from a buttermilk bath that turns regular chicken into something magical. When tangy buttermilk meets just the right spices, you'll get juicy meat wrapped in a shell that cracks with every bite.
I made this chicken for our backyard party last year, and folks were waiting in line for more. Soaking the chicken overnight and using my special coating mix created something so tasty that even the fussiest eaters couldn't get enough.
Key Components
- Chicken: Cut-up whole bird or your favorite pieces with skin left on for extra juiciness.
- Buttermilk: Use the full-fat kind to really soften and flavor the meat.
- Kosher salt: Works better for soaking and gives more balanced seasoning.
- Black pepper: Grind it fresh for stronger smell and taste.
- Garlic & onion powder: Gives deeper flavor without taking over.
- Paprika: Adds nice color and gentle spice.
- All-purpose flour: The main player in your crunchy coating.
- Cornstarch: Makes the outside extra crispy.
- Baking powder: Creates tiny bubbles for more crunch.
- High-temperature neutral oil: Go with peanut or vegetable for steady frying.
Cooking Steps
- Making the Buttermilk Mix:
- Stir buttermilk with salt, pepper, garlic powder, onion powder and paprika in a big bowl. Drop in chicken pieces until they're covered. Wrap and stick in the fridge for 4+ hours, but overnight works best.
- Setting Up Your Coating:
- Combine flour, cornstarch, baking powder, salt and remaining spices in a wide dish. Add a spoonful of the buttermilk marinade to make little clumps that'll help make the chicken crunchier.
- Getting Chicken Ready:
- Pull chicken from the buttermilk, letting extra drip off. Push each piece firmly into the flour mix to coat completely. Let the coated pieces sit on a rack for 10 minutes before cooking.
- Frying Method:
- Get oil to 350°F in a heavy pot or deep cast iron pan. Put chicken in carefully, working in small batches so they don't crowd. Keep oil between 325°F and 350°F, cooking until golden (about 5 minutes per side).
- Final Step:
- Move partly-cooked chicken to a wire rack on a baking sheet and bake at 350°F until meat hits 165°F inside, roughly 15-20 minutes.
My grandma always told me free-range chickens taste better. After trying all kinds over the years, I can't argue with her. The flavor difference between regular grocery store chicken and good free-range birds is pretty amazing.
Pin it
Boosting Taste
Making great Southern fried chicken means finding the right mix of flavors. The buttermilk brings sourness while spices add richness. Try adding fresh thyme or a bit of cayenne for more complexity. Some people like to splash hot sauce in the marinade for a gentle kick.
What To Serve With It
This chicken goes perfectly with smooth mashed potatoes, sweet corn on the cob, and zingy coleslaw. For a true Southern feast, add some soft buttermilk biscuits with honey butter on the side.
Making Changes
Want it hotter? Add cayenne to both the soak and flour mix. Need gluten-free? Switch regular flour for a good gluten-free blend plus extra cornstarch. Looking to cut fat? Take off the skin before soaking, though your chicken won't be as crispy.
Handling Extras
Store cooled leftover chicken in a sealed container in the fridge for up to three days. When you want to eat it again, put it on a wire rack in a 375°F oven for 15 minutes. Don't use the microwave or you'll end up with soggy coating.
Pin it
Southern fried chicken stands for warmth and family tradition. This method gives you reliable results any Southern grandma would approve of. Whether it's Sunday dinner or a picnic in the park, this chicken creates lasting memories along with its amazing taste.
Frequently Asked Questions
- → How long should I brine the chicken?
- Let the chicken soak in the buttermilk mixture for a minimum of 4 hours or overnight for the best results.
- → Why include buttermilk in the flour mix?
- A bit of brine in the flour makes clumps, and those turn into crispy pieces when fried – essential for a great crust!
- → Can I fry with oil instead of shortening?
- Sure, use vegetable oil if you like! Shortening gives a crispier finish, but oil works fine too.
- → How do I know when my chicken is done?
- Check with a thermometer: 150°F for breasts, 165°F for thighs/drumsticks. That ensures it's perfectly cooked.
- → Why fry the chicken twice?
- That second fry after refrigerating boosts crunchiness, giving you a crispy crust that doesn’t go soft quickly.
- → Can I prepare this in advance?
- Yes! Chill the fried pieces overnight, then reheat. The crunch actually gets even better after reheating.