This Southern fried chicken is crispy and golden on the outside while staying tender and juicy on the inside. Seasoned with a flavorful blend of Southern spices and fried until beautifully crisp, it’s the kind of homemade comfort food that brings everyone to the table. Serve it with your favorite Southern sides for a meal the whole family can enjoy.
Ingredients
- 8 pieces bone-in, skin-on chicken, such as legs, thighs, breasts, and wings
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons seasoned salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon salt
- Vegetable or peanut oil, for frying
Directions
- Pat the chicken pieces dry with paper towels. Place them in a large bowl or resealable bag.
- Pour the buttermilk over the chicken and add the hot sauce if using. Make sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for even more flavor and tenderness.
- In a large bowl or shallow dish, combine the flour, cornstarch, seasoned salt, garlic powder, onion powder, paprika, black pepper, poultry seasoning, cayenne pepper, and salt.
- Remove each piece of chicken from the buttermilk and allow the excess to drip off. Coat the chicken thoroughly in the seasoned flour mixture, gently pressing the coating onto the chicken.
- Place the coated chicken on a wire rack or baking sheet and let it rest for about 10–15 minutes. This helps the coating stick better while frying.
- Pour enough oil into a large, heavy skillet or Dutch oven to reach about 1½–2 inches deep. Heat the oil to approximately 325–350°F.
- Carefully add the chicken to the hot oil without overcrowding the pan. Fry in batches if necessary. Turn the pieces occasionally so they cook and brown evenly.
- Cook until the chicken is crispy and golden brown and the thickest part reaches a safe internal temperature of 165°F. Depending on the size and cut, this will generally take about 12–18 minutes.
- Transfer the fried chicken to a wire rack to drain. Allow it to rest for about 5 minutes before serving so the crust stays crisp.
- Serve warm with your favorite Southern sides and enjoy.
Recipe Information
- Prep Time: 20 minutes
- Marinating Time: At least 2 hours
- Cook Time: 30–40 minutes
- Rest Time: 5 minutes
- Total Time: About 3 hours
- Servings: 6–8
Pansy’s Tips
For flavorful, juicy fried chicken, let the chicken soak in the seasoned buttermilk for at least 2 hours. If you have time, letting it marinate overnight gives the seasoning even more time to work into the chicken.
After coating the chicken in the flour mixture, let it rest for about 10–15 minutes before frying. This helps the coating stick to the chicken and gives you that crispy Southern-style crust.
Keep an eye on your oil temperature while frying. If the oil gets too hot, the outside can brown before the chicken is completely cooked. If it gets too cool, the chicken may absorb too much oil and become greasy.
Serving & Storage
Serve Pansy’s Southern Fried Chicken warm with collard greens, baked macaroni and cheese, buttermilk biscuits, potato salad, candied yams, or your favorite Southern sides. Add hot sauce, honey, or your favorite dipping sauce on the side if desired.
Store leftover fried chicken in an airtight container in the refrigerator for up to 3–4 days. For the best crispy texture, reheat the chicken in the oven or air fryer until thoroughly heated. Avoid overheating so the chicken stays tender and juicy.