Classic Southern Fried Chicken Recipe
Growing up in the South, fried chicken was a staple at family gatherings and Sunday dinners. My grandmother made the best-fried chicken crispy on the outside, juicy on the inside, and full of flavor. Over the years, I’ve tried to recreate her recipe, and after much practice, I think I’ve finally nailed it. This Classic Southern Fried Chicken is a dish that brings back so many memories for me, and now it’s a favorite in my own home. If you’re looking for a recipe that’s tried and true, this is the one. Let me show you how to make it—it’s a recipe you’ll want to keep coming back to.
Equipment
- Large skillet or Dutch oven
- Tongs
- Mixing bowls
- Measuring cups and spoons
- Paper towels (for draining)
Ingredients
- 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil (for frying)
Instructions
- In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for extra tenderness).
- In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing to coat evenly.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, skin side down. Don’t overcrowd the pan—cook in batches if needed.
- Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- Let the chicken rest for 5-10 minutes before serving.