Nothing satisfies your hunger like some Southern Fried Chicken. A combination of crispy, crunchy and juicy fried chicken in one single bite.

When frying chicken the two things people always look for are the crispiness of the exterior of the chicken as well as how juicy the interior of the chicken is. Growing up i the south, creating delicious fried chicken is something that you’re practically born with. This recipe will show you not only how to get that crunchy exterior but how to ensure you get juicy chicken as well. Good Southern Fried Chicken is something that someone in every household should know how to make. So, let’s make that person YOU!

Ingredients for Southern Fried Chicken

Whole Chicken/Mixed Chicken: If you’re using a whole chicken, ensure its cut into 8 individual pieces. (Breast, Leg, Thigh, Wing). If you’re using mixed chicken, use which ever pieces you see fit. For this I used Drumsticks, Wings and Thighs.

Seasonings: For this I used, Ground Mustard, Oregano, Smoked Paprika, Garlic Pepper, Sea Salt, Onion Powder and Corn Starch. Feel free to substitute these seasoning for ones you prefer.

Buttermilk: The acidity of the buttermilk helps break down the chicken in turn allows it to become tender and juicy as well.

Hot Sauce: Adds a nice kick to the chicken and marinade.

Corn Starch: This what causes the chicken to become nice and crispy. Essential when frying chicken and looking for the perfect crunch.

Frying Oil: For this I used Vegetable Oil, can also substitute for Peanut Oil, Canola Oil or Sunflower Oil.

How to make the best Southern Fried Chicken?

Add chicken to a large bowl, cover with buttermilk and add in hot sauce.

Massage in with hand, cover with plastic wrap and marinade for 30 minutes to overnight.

Add oil into dutch oven (about 3/4 full) and heat to 350 degrees.

In a large bowl/container add in flour, corn starch, ground mustard, oregano, smoked paprika, garlic pepper, onion powder and salt. Whisk until combined.

Add marinated chicken to seasoned flour and coat each side, shaking off excess flour. Lay on a aluminum foil lines baking rack to rest for 10 minutes.

Add chicken to hot oil, cook for 10-15 minutes, depending on the thickness of your meat. Remove and allow to rest on paper towel lined baking rack. Enjoy

Sprinkle with finishing or sea salt & ENJOY!

Tips For Best Southern Fried Chicken

Allow buttermilk to do its job. It’s best to let the chicken marinate overnight as the buttermilk will break down and tenderize the chicken. This will lead to juicy fried chicken.

When coating chicken in flour, be sure to squeeze and press flour into chicken. You want to get flour into all those crevices and ensure that your flour sticks to the chicken.

After frying chicken and resting on a cooling rack, sprinkle with finishing salt or sea salt. This will add the right amount of flavor to your chicken ensuring each bite is savory.

How to Store & Reheat Southern Fried Chicken?

Storing

Allow the fried chicken to cool to room temperature before storing. If storing when hot, causes chicken to become steam and become soggy. Place the cooled chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap.
Store in the refrigerator for 3-4 days.

Reheating

Oven: Preheat oven to 375. Place the chicken on a wire rack over a baking sheet. This allows air to circulate around the chicken, keeping it crispy on all sides. Reheat for 15-20 minutes or until the internal temperature reaches 165°F

Air Fryer: Preheat to 375. Place the chicken in a single layer in the air fryer basket. Heat for 3-4 minutes, checking halfway through to avoid overcooking.

Microwave: Place the chicken on a microwave-safe plate with a paper towel underneath to absorb moisture. Heat in 30-second intervals until warmed through. *Will lose crispiness if reheating in the microwave.*

What to serve with Southern Fried Chicken?

When making Southern Fried Chicken, there is a plethora of things you can pair with it. Starting with a traditional classic Mac & Cheese, Jambalaya, Mashed Potatoes & Gravy, Collard Greens, Green Beans, Garden Salad, just to name a few.

FAQ

Should I marinate the chicken before frying?

Marinating the chicken adds flavor and helps tenderize the meat. A popular method is to marinate in buttermilk for several hours or overnight. Buttermilk helps tenderize the chicken and creates a slightly tangy flavor, plus it helps the flour coating adhere better.

What oil should I use for frying?

You always want to use a oil with a high smoke point, to prevent chicken from burner. Oils such as peanut oil, canola oil, vegetable oil, or sunflower oil.

How do I make the coating stick to the chicken?

To make coating stick, you always want to use a great binder to make the flour adhere to the chicken. Such as mustard, buttermilk or egg. These all are good binder.
Also letting the coated chicken rest for 10-15 minutes before frying helps the coating adhere better.

How can I tell when the chicken is done?

Chicken is safe to eat when it reaches an internal temperature of 165°F. To check temperature use a meat thermometer, insert in the thickest part of the chicken.

What temperature should the oil be for frying?

The oil should stay between 350 and 375°F. Try not to overcrowding pot or deep fryer to prevent oil from cooling down.