Description
This Southern Fried Chicken is crispy on the outside, juicy on the inside, and packed with bold flavor. The buttermilk marinade ensures tenderness, while the seasoned flour coating creates the perfect golden crust. Whether for family dinners or weekend gatherings, this recipe gives you classic Southern comfort at its best.
Introduction
Southern fried chicken is a timeless dish known for its crunchy coating and tender, flavorful meat. This recipe uses a buttermilk marinade enriched with spices to guarantee juicy chicken every time. The dual-layer seasoning and proper frying technique make it exceptionally crispy and delicious. With simple ingredients and straightforward steps, you’ll master the best homemade fried chicken.
Why You’ll Love This Recipe
Crispy, golden, and extra flavorful
Tender, juicy meat from the buttermilk marinade
Simple ingredients you already have at home
Perfect for parties, picnics, or weeknight meals
Works with drumsticks, thighs, or mixed pieces
Ingredients
16 chicken drumsticks (or drumsticks + thighs)
1 1/2 cups buttermilk
1 1/2 tablespoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
2 cups all-purpose flour
1 teaspoon cayenne pepper
Vegetable oil for frying (about 3 cups)
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven or warming drawer to 200°F (95°C) to keep the finished chicken warm.
Step 2: Prep the Chicken
Pat the chicken dry with paper towels to help the coating stick better.
Step 3: Marinate
In a large bowl, mix the buttermilk, Tabasco sauce, salt, and 1 tablespoon black pepper.
Add the chicken and coat thoroughly.
Cover and refrigerate for at least 1 hour, or up to 24 hours.
Step 4: Remove Excess Marinade
Lift the chicken from the buttermilk, letting excess drip off.
Step 5: Prepare the Coating
In another bowl, mix the flour, the remaining 1 tablespoon pepper, and cayenne.
Dredge the chicken pieces in the seasoned flour until well coated.
Place on a wire rack while heating the oil.
Step 6: Heat the Oil
Add at least 3 cups of vegetable oil to a heavy skillet or deep pan.
Heat to 365°F (185°C).
Step 7: Fry the Chicken
Fry the chicken in batches for about 10 minutes, turning once.
Check doneness using an instant-read thermometer inserted into the thickest part (avoid the bone).
Chicken is fully cooked at 165°F (74°C).
Step 8: Drain the Chicken
Transfer fried chicken to paper towels to drain excess oil.
Step 9: Keep Warm
Place the drained chicken on a baking sheet, cover loosely with foil, and keep in the warm oven while frying the rest.
Step 10: Serve
Serve hot, crispy, and golden. Enjoy the perfect balance of crunch and spice!
Variations
Spicy version: Add more cayenne or paprika to the flour
Extra crispy: Double-dip by returning chicken to buttermilk and flour
Herbed flavor: Add garlic powder, onion powder, and dried thyme
Tips for Best Results
Do not overcrowd the pan—this drops the oil temperature
Letting chicken rest after coating makes it crispier
Use a thermometer for both the oil and the chicken for best texture
Serving Suggestions
Serve with mashed potatoes, coleslaw, cornbread, or honey biscuits
Perfect for picnics and family gatherings
Estimated Nutrition (Per Drumstick)
Calories: 230
Protein: 18 g
Fat: 14 g
Carbohydrates: 9 g
Conclusion
This Best Southern Fried Chicken recipe delivers everything you love about classic Southern cooking—flavorful, crispy, juicy, and comforting. With the right marinade and frying technique, you’ll enjoy restaurant-quality fried chicken at home every time.
Enjoy!