Name: Southern Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings (8 pieces)
Cuisine: American
Ingredients: 3 lb bone-in chicken pieces (legs, thighs, breasts, wings); 2 cups buttermilk; 1 tablespoon hot sauce; 1 teaspoon kosher salt; 1 teaspoon black pepper; 2 cloves garlic, smashed; 2 1/2 cups all-purpose flour; 2 tablespoons cornstarch; 1 tablespoon paprika; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 2 teaspoons kosher salt; 1 teaspoon black pepper; 4 cups peanut or canola oil; 1 tablespoon melted butter (for basting, optional)

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Crispy, golden-brown Southern Fried Chicken is the soul of American home cooking. Bone-in chicken is soaked in seasoned buttermilk, dredged in a peppery flour coating, and fried in hot oil until the crust shatters and the meat stays juicy.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings (8 pieces)

Nutrition Facts

Per serving (estimated)

620 kcalCalories
38 gFat
9 gSaturated Fat
28 gCarbs
1 gFiber
2 gSugar
42 gProtein
1100 mgSodium
380 mgPotassium
120 mgCalcium
3 mgIron
0 mgVitamin C
110 mcgVitamin A

Ingredients

For the Buttermilk Brine

3 lb bone-in chicken pieces (legs, thighs, breasts, wings)
2 cups buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1 teaspoon black pepper
2 cloves garlic, smashed

For the Seasoned Flour Dredge

2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon black pepper

For Frying

4 cups peanut or canola oil
1 tablespoon melted butter (for basting, optional)

Directions

Pat the chicken pieces dry. In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, and smashed garlic. Submerge the chicken, cover, and refrigerate for at least 4 hours or overnight for the most tender, flavorful meat.
In a wide bowl, whisk the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly blended. Remove the chicken from the buttermilk, letting excess drip off, and dredge each piece thoroughly in the seasoned flour, pressing so the coating adheres. Rest the dredged pieces on a wire rack for 10 minutes to set the crust.
Pour the oil into a heavy cast-iron skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until the oil reaches 325°F (165°C) on a deep-fry thermometer.
Carefully lower the chicken skin-side down into the hot oil, working in batches to avoid crowding. Fry, adjusting the heat to maintain 315–325°F, for 6–7 minutes per side until the crust is deep mahogany and a thermometer inserted into the thickest part reads 160°F (71°C) for white meat or 170°F (77°C) for dark meat.
Transfer the fried chicken to a wire rack set over a baking sheet (not paper towels) and let rest for 5 minutes to crisp up. Optionally brush lightly with melted butter for a glossy finish. Serve immediately with pickles, biscuits, or coleslaw.

Cook’s Notes

Always use a thermometer — oil that is too cool makes greasy chicken, while oil that is too hot burns the crust before the inside cooks.
Resting dredged chicken on a rack for 10 minutes before frying helps the flour coating bind and prevents it from sliding off in the oil.
Fry dark meat and white meat in separate batches since thighs and legs need a few extra minutes.
Save the leftover seasoned flour in a sealed jar for next time — it develops deeper flavor with age.
Leftover fried chicken can be reheated in a 375°F oven for 10 minutes to restore crispness without drying it out.