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How to Make the Best Southern Fried Chicken

How to Make the Best Southern Fried Chicken

There’s nothing quite like a plate of crispy, golden-brown Southern fried chicken—juicy on the inside, crunchy on the outside, and seasoned to perfection. Whether you're frying it up for Sunday supper, a backyard gathering, or just because you're craving that classic Southern flavor, this recipe will guide you through making the ultimate fried chicken at home.

And if you want to skip some steps without sacrificing flavor, check out our Louisiana Fish Fry Chicken Coatings to make your prep even easier.

Ingredients for Perfect Fried Chicken

For the Chicken:

  • 1 whole chicken (cut into 8-10 pieces) or 4-6 bone-in chicken thighs/drumsticks
  • 2 cups buttermilk
  • 2 teaspoons hot sauce (optional, for extra flavor)

For the Seasoned Flour Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional for heat)

Or save time with these flavorful coatings:

For Frying:

  • 4 cups vegetable oil (peanut oil or canola oil works best)

Step-by-Step Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine buttermilk and hot sauce.
  2. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor and tenderness.

Step 2: Prepare the Breading

  1. In a separate bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  2. For extra crispiness, take the marinated chicken and dip it into the seasoned flour mixture, then back into the buttermilk, and then into the flour mixture again. This double-coating creates a thick, crunchy crust.

Want to skip the homemade coating? Use Louisiana Fish Fry Chicken Fry or Cajun Fry for a foolproof, flavorful crust.

Step 3: Heat the Oil

  1. In a deep cast-iron skillet or Dutch oven, heat the oil to 350°F.
  2. Carefully lower the chicken pieces into the hot oil, making sure not to overcrowd the pan (frying in batches ensures even cooking).

Step 4: Fry the Chicken

  1. Fry each piece for 12-15 minutes, flipping halfway through, until the chicken is golden brown and crispy.
  2. Use a meat thermometer to check that the internal temperature has reached 165°F.

Step 5: Drain and Rest

  1. Remove the chicken and place it on a wire rack over a baking sheet to drain excess oil. Avoid paper towels—they can make the crust soggy.
  2. Let the chicken rest for at least 5 minutes before serving.

Want an Easier Way? Try Air Frying

For a healthier alternative, coat your chicken using Louisiana Fish Fry Air Fry Chicken Coating Mix and air-fry at 375°F for 20-25 minutes, flipping halfway through.

Serving Suggestions

  • Classic Sides: Serve with mashed potatoes, coleslaw, cornbread, or mac and cheese.
  • Dipping Sauces: Pair with ranch, honey mustard, or a homemade spicy Cajun sauce.

Stock Up for Your Next Fried Chicken Feast

Skip the hassle and grab these must-have ingredients:

Fry it Up Like a Pro

With this step-by-step guide and our authentic Creole seasoning blends, you’ll be making restaurant-quality Southern fried chicken in no time. Whether you’re cooking for a crowd or just satisfying a craving, nothing beats homemade crispy fried chicken.

So, are you ready to bring Louisiana flavors to your kitchen? Grab your ingredients and let the good times roll.

Mar 7th 2025 Creole Foods of Louisiana

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