Southern Style Fried Chicken Recipe

What I enjoy most about Southern Style Fried Chicken is the balance between texture and taste. The outside is crunchy without being heavy, and the inside stays juicy and tender. It’s a recipe that carries tradition, but it also leaves room for personal touches. Every kitchen, every cook, and every family has their own version, and that’s what makes it so meaningful.

What I love in Southern cooking is the seasoning — it’s bold but not overpowering, simple but layered. The magic is in how each spice supports the other, and how the crust protects the chicken while it cooks slowly and evenly.

I have tried many fried chicken recipes over the years, but I always come back to this Southern style method. I use buttermilk to tenderize the chicken, and I always season every layer, not just the coating.
I always let the chicken rest before frying because that step makes the crust stick better. I never rush the oil temperature, and I always fry in batches so the chicken cooks evenly and stays crisp.

You can serve Southern Style Fried Chicken fresh and hot, right after it rests. Some creamy coleslaw on the side adds a cool crunch that balances the crispy chicken.
You can also serve it with mashed potatoes, biscuits, or buttery corn on the cob for a classic Southern plate that feels complete and satisfying.

Its Perfect For:

  • Family dinners
  • Weekend cooking
  • Picnics and gatherings
  • Celebrations and holidays
  • Comfort food moments

Ingredients

  • 2½ lbs chicken pieces (drumsticks, thighs, or wings)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional, for mild heat)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying
  • Vegetable oil, for frying

Kitchen Equipment You’ll Need

  • Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Deep skillet or heavy pot
  • Cooking thermometer
  • Tongs
  • Wire rack
  • Paper towels

How to Make Southern Style Fried Chicken

Step 1 

Prepare the chicken soak. In a large bowl, combine the buttermilk and hot sauce. Stir well until fully mixed. Add the chicken pieces, making sure they are completely submerged in the buttermilk mixture. Cover the bowl and refrigerate for at least 1 hour. For the best flavor and tenderness, let the chicken soak overnight. This step helps keep the meat juicy while adding classic Southern flavor.

Step 2

Prepare the coating. In a separate large bowl, mix the flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk thoroughly so the seasoning is evenly distributed throughout the flour mixture. The cornstarch is important here—it helps create that extra crispy Southern-style crust.

Step 3

Coat the chicken. Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Place each piece into the seasoned flour mixture. Press the flour firmly onto the chicken, making sure every surface is well coated. For extra crispiness, dip the chicken back into the buttermilk briefly, then coat it again in the flour mixture. Set the coated chicken on a wire rack and let it rest for 10 minutes so the coating can adhere properly.

Step 4

Heat the oil. Pour vegetable oil into a deep skillet or heavy-bottomed pot until it reaches about 2 inches deep. Heat the oil to 350°F (175°C). Maintain this temperature throughout frying to ensure the chicken cooks evenly without becoming greasy.

Step 5 

Fry the chicken. Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes per batch, turning occasionally, until the coating is deep golden brown and crispy. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).

Step 6

Rest and serve. Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving—this keeps the crust crisp and the meat juicy. Serve hot with classic Southern sides like coleslaw, mashed potatoes, biscuits, or cornbread.

Tips for Perfect Southern Style Fried Chicken

  1. Always season every layer of the recipe. Season the chicken, the flour, and even the buttermilk. Flavor builds best when added step by step.
  2. Let the coated chicken rest before frying. This helps the flour stick better to the chicken. A rested coating fries up crisp and stable.
  3. Keep your oil temperature steady. Too hot burns the crust before cooking inside. Too cool makes the chicken greasy and heavy.
  4. Fry in small batches only. Crowding lowers oil temperature fast. Even spacing keeps the crust light and crisp.
  5. Use a thermometer for doneness. Chicken must reach a safe internal temperature. Guessing often leads to overcooking.
  6. Drain on a wire rack, not paper towels alone. Airflow keeps the crust crispy. Trapped steam softens the coating.
  7. Let the chicken rest before serving. Juices redistribute inside the meat. The crust stays crunchy longer.

Optional Ingredients

  • Cayenne pepper
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Hot sauce
  • Cornstarch for extra crunch

How to Serve Southern Style Fried Chicken?

I like serving it fresh from the fryer with simple sides that don’t overpower the chicken. Creamy coleslaw, soft biscuits, and pickles make the flavors shine without distraction.

I also enjoy serving it family-style on a large platter in the center of the table. Everyone grabs their favorite piece, and the meal feels warm and shared, not formal.

I sometimes serve leftovers cold the next day with a light salad or sandwich bread. The flavor deepens overnight, and the chicken still tastes rich and satisfying.

Is Southern Style Fried Chicken healthy?

Southern Style Fried Chicken is an indulgent dish, not an everyday meal. It is fried, which means it’s higher in calories, fat, and sodium than baked or grilled options.

That said, when eaten in moderation and paired with lighter sides, it can absolutely fit into a balanced lifestyle. Homemade versions are always better because you control the ingredients and oil quality.

Variations and Substitutions

  1. Oven-Fried Chicken. Use the same coating but bake instead of fry. Spray lightly with oil before baking. Texture is lighter but still crisp. Great for lower-fat cooking.
  2. Air Fryer Fried Chicken. Works best with boneless pieces. Cook in small batches for crispiness. Uses much less oil overall. Still full of flavor.
  3. Spicy Southern Chicken Add cayenne and hot sauce. Increase pepper levels carefully. Heat builds without overpowering. Perfect for spice lovers.
  4. Gluten-Free Version. Use gluten-free flour blend. Add cornstarch for crunch. Texture stays crisp. Safe for gluten sensitivity.
  5. Boneless Chicken Version. Use thighs or breasts sliced evenly. Cooks faster than bone-in pieces. Easier to serve and eat. Great for sandwiches.
  6. Buttermilk-Free Option. Use milk with lemon juice. Rest for 10 minutes before using. Still tenderizes the chicken. Easy dairy swap.
  7. Herb-Infused Chicken. Add dried thyme or oregano. Brings subtle herbal notes. Pairs well with mashed potatoes. Feels rustic and homey.
  8. Extra Crispy Version. Double coat with flour mixture. Add cornstarch to the dredge.
    Rest longer before frying. Maximum crunch result.

How to Store, How to Reheat Southern Style Fried Chicken

Store leftover Southern Style Fried Chicken in an airtight container in the refrigerator for up to 3 days. Always let the chicken cool completely before storing so moisture does not soften the crust.

To reheat, place the chicken on a wire rack in the oven at 375°F until heated through. Avoid microwaving if possible, as it softens the coating and changes the texture.

Frequently Asked Questions About Southern Style Fried Chicken

Why is my fried chicken greasy?
The oil temperature was too low.  Cold oil absorbs into the coating. Always preheat properly.

Can I fry without a thermometer?
 Yes, but it’s harder to control. Thermometers give consistent results. They prevent undercooking.

Can I freeze fried chicken?
 Yes, freeze after cooling. Reheat in the oven. Texture may soften slightly.

What oil is best for frying?
 Use neutral oils like vegetable. High smoke point is important. Avoid olive oil for frying.

Southern Style Fried Chicken Recipe
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Southern Style Fried Chicken Recipe

Recipe by Maria MeyerCourse: Appetizers, SnacksCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes

Learn how to make crispy, juicy Southern Style Fried Chicken at home! Step-by-step instructions, tips, variations, and serving ideas for the perfect comfort food that’s golden, flavorful, and irresistible.

Ingredients

  • 2½ lbs chicken pieces (drumsticks, thighs, or wings)

  • 2 cups buttermilk

  • 1 tablespoon hot sauce (optional, for mild heat)

  • 2 cups all-purpose flour

  • 1/2 cup cornstarch

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon cayenne pepper (optional)

  • Vegetable oil, for frying

Directions

  • Prepare the chicken soak. In a large bowl, combine the buttermilk and hot sauce. Stir well until fully mixed. Add the chicken pieces, making sure they are completely submerged in the buttermilk mixture. Cover the bowl and refrigerate for at least 1 hour. For the best flavor and tenderness, let the chicken soak overnight. This step helps keep the meat juicy while adding classic Southern flavor.
  • Prepare the coating. In a separate large bowl, mix the flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk thoroughly so the seasoning is evenly distributed throughout the flour mixture. The cornstarch is important here—it helps create that extra crispy Southern-style crust.
  • Coat the chicken. Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Place each piece into the seasoned flour mixture. Press the flour firmly onto the chicken, making sure every surface is well coated. For extra crispiness, dip the chicken back into the buttermilk briefly, then coat it again in the flour mixture. Set the coated chicken on a wire rack and let it rest for 10 minutes so the coating can adhere properly.
  • Heat the oil. Pour vegetable oil into a deep skillet or heavy-bottomed pot until it reaches about 2 inches deep. Heat the oil to 350°F (175°C). Maintain this temperature throughout frying to ensure the chicken cooks evenly without becoming greasy.
  • Fry the chicken. Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes per batch, turning occasionally, until the coating is deep golden brown and crispy. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
  • Rest and serve. Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving—this keeps the crust crisp and the meat juicy. Serve hot with classic Southern sides like coleslaw, mashed potatoes, biscuits, or cornbread.
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