Crispy buttermilk-brined chicken with a golden crust
Classic Southern Fried Chicken
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
4
8 pieces
Difficulty
Medium
Cost
Moderate
$$
Classic Southern Fried Chicken
Crispy buttermilk-brined chicken with a golden crust
★4.8(5)
Juicy, shatteringly crispy fried chicken soaked in seasoned buttermilk and coated in well-seasoned flour. The gold standard of Southern comfort food.
30m
Prep Time
25m
Cook Time
55m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A buttermilk soak tenderizes the meat while the double-dredge technique builds an impossibly crunchy crust. Frying in cast iron gives you the most even golden color.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic Southern Fried Chicken is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 8 pieces bone-in chicken (thighs and drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp each garlic powder, paprika, and onion powder
- Vegetable oil for frying
- Salt and black pepper to taste
Instructions
- 1
Soak chicken in buttermilk with 1 tsp salt and 1/2 tsp pepper for at least 4 hours or overnight in the fridge.
- 2
Mix flour with garlic powder, paprika, onion powder, 1 tsp salt, and 1 tsp pepper in a large bowl.
- 3
Remove chicken from buttermilk, dredge in seasoned flour, dip back in buttermilk, and dredge again for a double coat.
- 4
Heat 1.5 inches of vegetable oil in a cast-iron skillet to 325°F and fry chicken in batches for 12-14 minutes per side.
- 5
Drain on a wire rack set over a sheet pan and let rest 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
ButtermilkMilk with 1 tbsp vinegar per cup
Let it sit 5 minutes to curdle before using
All-purpose flourHalf flour and half cornstarch
Cornstarch creates an even crunchier coating
Tips & Storage
Pro Tips
Keep the oil at 325°F for bone-in chicken—too hot and the outside burns before the inside cooks through.
Let dredged chicken rest on a wire rack for 10 minutes before frying so the coating adheres better.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in an airtight container up to 3 days. Wrap pieces individually for freezing up to 1 month.
Reheating
Reheat on a wire rack in a 375°F oven for 15-20 minutes to restore crispiness.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (115mg) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates32g
Fat18g
Fiber740mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use boneless chicken?
- Yes, but reduce frying time to 6-8 minutes per side for boneless pieces.
- What oil is best?
- Peanut oil has the best flavor, but vegetable or canola oil work well and are more affordable.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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