Southern Fried Chicken
Juicy, evenly cooked meat with crispy, golden-brown skin. This recipe uses a dry brine and precise temperature targeting so every part of the bird is perfectly done — no dry breast, no undercooked thigh.
Before You Start
- 1Read through the entire recipe before starting to make sure you have all ingredients and equipment ready.
Ingredients
A mix of thighs and drumsticks is ideal. About 3 pounds total.
The secret to an extra-crispy crust.
For color and flavor.
Distributes more evenly than fresh.
Adds background savoriness.
Adjust to taste. Provides gentle heat.
Season the brine and the flour.
Freshly ground.
Peanut oil or vegetable oil. Enough for 2 inches in the skillet.
Step-by-Step Instructions
Buttermilk Brine
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken, making sure all pieces are submerged. Refrigerate for at least 4 hours, ideally overnight.
The buttermilk brine does two things: the acid tenderizes the meat and the thickness helps the flour adhere. Overnight is best.
Prepare the Seasoned Flour
In a large shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 teaspoon of salt, and 1 teaspoon of pepper.
You should see an even coating with no bare spots.
Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly so the flour adheres. Place on a wire rack set over a baking sheet. Let rest for 15 minutes. This helps the coating set.
Each fold traps air, building the network for an airy crumb.
Heat the Oil
Pour the oil into a large cast-iron skillet or heavy Dutch oven to a depth of 2 inches. Heat over medium-high to 350°F (175°C). Use a thermometer to maintain the temperature.
The dough should feel noticeably smoother and more elastic.
Fry the Chicken
Carefully place the chicken pieces skin-side down in the hot oil, working in batches to avoid crowding. Fry for 12 to 14 minutes, turning once halfway through, until deep golden brown and the internal temperature reaches 165°F (74°C).
Do not crowd the pan. Crowding drops the oil temperature and produces greasy chicken. Leave at least an inch between pieces.
Drain and Serve
Transfer the fried chicken to a wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust). Let rest for 5 minutes before serving. The chicken stays crispy on the rack.
Don't worry if it doesn't look perfect yet. The final shape comes in the next step.
Skipping the rest before slicing lets juices run out instead of staying in the meat.
How to Know It's Done
- The juices run clear when pierced at the thickest part.
- Internal temperature reaches 165°F (74°C) for breast meat.
- The meat feels firm to the touch but not hard.
- When in doubt, use an instant-read thermometer. It is the most reliable way to check doneness.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
Quick Facts
Need to scale or convert sizes?
This recipe links with our specialized calculators. Use them to calibrate oven dials, adjust brine salinity percentages, or scale baking pans.
Try the Meat Temperature CalculatorTechnique Notes
- Pat the chicken dry before the buttermilk brine. Dry chicken absorbs the brine better.
- For extra-thick crust, double-dredge: dip back into the buttermilk and dredge in the flour again.
- Leftover fried chicken is excellent cold, or reheat on a wire rack in a 375°F oven for 10 minutes to restore crispiness.
Common Mistakes to Avoid
- Not reading the recipe through before starting. A quick scan saves you from mid-cooking surprises.
Troubleshooting FAQ
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Tools For This Recipe
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