Southern Fried Chicken is a traditional American recipe (from the American south) for a classic dish of chicken portions marinated in buttermilk, coated in seasoned flour and fried to cook. The full recipe is presented here and I hope you enjoy this classic American version of: Southern Fried Chicken.
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There’s nothing quite like Southern fried chicken—golden, crispy on the outside, and juicy, tender on the inside. It’s a timeless comfort food that has been passed down through generations, symbolizing warmth, family gatherings, and Sunday dinners.
Ingredients:
For the Chicken:
1 whole chicken, cut into 8-10 pieces (or 4-6 bone-in chicken thighs and drumsticks)
1 tsp salt
½ tsp freshly-ground black pepper
For the Buttermilk Marinade:
500ml buttermilk (see the home-made buttermilk recipe for making your own)
1 tbsp hot sauce (optional, for a little heat)
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
For the Seasoned Flour Coating:
250g plain (all-purpose) flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp freshly-ground black pepper
½ tsp smoked paprika (for a smoky flavour)
¼ tsp cayenne pepper (optional, but recommended)
For Frying:
Vegetable oil, peanut oil, or rapeseed oil
Method:
Begin by dividing the whole chicken into 8-10 pieces, or if you prefer, use bone-in chicken thighs and drumsticks. Pat the chicken pieces dry with paper towels to remove any excess moisture. This ensures the coating stick better and results in a crispier texture.
In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, paprika, and onion powder. Stir well to combine then add the chicken pieces into the buttermilk marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, but preferably overnight. The buttermilk tenderises the chicken and infuses it with flavour and liquid, making it extra juicy.
For the Seasoned Flour Coating: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, smoked paprika, and cayenne pepper. This mixture will form the crispy coating for your fried chicken. Ensure the flour is evenly seasoned, as this will provide the finished chicken its signature flavour and crunch.
Once the chicken has been marinated sufficiently, remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece of chicken in the seasoned flour, coating it thoroughly and evenly. For an extra crispy coating, you can double dip the chicken by first dipping it back into the buttermilk, then coating once more with the flour mixture for a thicker crust.
Take a deep heavy-based frying pan or skillet and pour in enough oil to half submerge the chicken (about 5cm depth). Heat the oil over medium heat to 180°C. Test the temperature by dropping a small amount of flour into the oil. If it sizzles immediately, the oil is ready.
Once the oil has reached the correct temperature, carefully add the chicken pieces, gently and carefully setting them in the oil. Avoid overcrowding the pan to ensure the chicken fries evenly. Cook the chicken for 10-15 minutes on each side, or until golden brown and crispy. The internal temperature should reach 75°C. Adjust the heat if necessary to prevent the chicken from burning before it’s fully cooked.
Once the chicken is cooked, transfer it to a plate lined with paper towels to drain away any excess oil. Allow it to rest for a few minutes before serving. This helps the juices settle, ensuring the chicken is even juicier.
