Crispy, Juicy, and Full of That Classic Down-Home Flavor

When it comes to comfort food, few things hit the soul quite like a plate of Southern fried chicken. Golden, crunchy on the outside, juicy and tender on the inside—this is the kind of meal that makes everyone stop talking at the table and just eat.

I learned this Southern fried chicken recipe after years of watching my aunt in her tiny Alabama kitchen. No shortcuts, no rushing—just real, seasoned-to-the-bone chicken fried to crispy perfection. And while I’ve lightened it up just a bit (no deep-fryer here!), the flavor is still all the way authentic.

It’s perfect for a Sunday dinner, backyard gathering, or anytime you want a meal that feels like home.

Ingredients

• 2 lbs bone-in chicken pieces (legs, thighs, breasts)

• 2 cups buttermilk

• 1 tablespoon hot sauce (optional)

• 2 cups all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper (optional)

• 1½ teaspoons salt

• 1 teaspoon black pepper

• Avocado oil or peanut oil, for pan-frying

Instructions

1. Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight for best flavor.

2. Make the Dredge: In another bowl, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.

3. Dredge the Chicken: Remove chicken from buttermilk (letting excess drip off) and coat well in seasoned flour. For extra crispiness, dip it back in the buttermilk, then flour again (double dredge).

4. Heat the Oil: In a large cast iron skillet or heavy-bottomed pan, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).

5. Fry in Batches: Carefully add chicken pieces without overcrowding. Fry for 8–10 minutes per side (depending on size), or until golden brown and internal temp reaches 165°F.

6. Drain: Transfer to a wire rack or paper towel-lined plate. Let rest for 5–10 minutes before serving.

Sarah’s Tips for Crispy, Flavorful Chicken

• Don’t Rush the Marinade: The buttermilk tenderizes the chicken and infuses flavor—overnight is best.

• Use a Thermometer: It takes the guesswork out and ensures juicy, fully cooked chicken every time.

• Crust Secret: A double dredge = extra crunch.

• Make It Lighter: Try pan-frying in less oil or baking in the oven after dredging and misting with oil spray.

Why You’ll Love This Recipe

It’s everything you want in fried chicken—crispy crust, juicy center, bold seasoning, and serious Southern soul. It’s real food, made with love, and absolutely worth the (minimal) mess.

Whether you’re feeding a crowd or just making a weekend treat, this one’s going to earn a permanent spot in your dinner rotation.

Nutrition (Per Serving – serves 4):
Calories: 480
Protein: 35g
Fat: 22g
Carbs: 32g
Fiber: 1g
Sugar: 2g