Southern Fried Chicken (Authentic Crispy & Juicy)

Ingredients

For the chicken:

• 8 chicken pieces (drumsticks, thighs, breasts, wings)

• 2 cups buttermilk

• 1 tbsp hot sauce (optional but recommended)

• 1 tsp salt

• 1 tsp black pepper

Seasoned flour coating:

• 2 cups all-purpose flour

• 1/3 cup cornstarch (for extra crunch)

• 2 tsp paprika

• 1½ tsp garlic powder

• 1½ tsp onion powder

• 1 tsp cayenne pepper (optional for heat)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp dried thyme or oregano (optional)

For frying:

• Oil for frying (peanut, canola, or vegetable oil)

 Instructions

1. Marinate the chicken

1. In a bowl, mix buttermilk, hot sauce, salt, and pepper.

2. Add chicken pieces and coat well.

3. Cover and refrigerate at least 2 hours, preferably overnight for maximum juiciness.

2. Prepare the seasoned flour

1. In a large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, pepper, and thyme.

3. Dredge the chicken

1. Remove each chicken piece from the buttermilk (let excess drip).

2. Press into the seasoned flour, coating very well.

3. For extra crispy chicken, dip back into buttermilk and dredge a second time.

Place coated chicken on a tray for 10–15 minutes so the crust sticks.

4. Fry the chicken

1. Heat oil in a large pot or cast-iron skillet to 325–350°F (165–175°C).

2. Fry chicken in batches — don’t overcrowd the pan.

3. Cook 12–15 minutes, turning occasionally, until golden and crispy.

4. Internal temperature should reach 165°F (74°C).

Place cooked chicken on a wire rack (not paper towels) so it stays crisp.

⭐ Tips for Perfect Southern Fried Chicken

• Cornstarch = ultra-crispy crust

• Double dredging = thicker coating

• Fry at steady medium heat — too hot burns the outside before cooking through

• Let chicken rest after coating so the crust sticks

• Add a bit of hot sauce to the buttermilk for real Southern flavor