There’s something about perfectly fried chickencrispy, golden, still steaming when you pull it from the skilletthat just fixes everything. The Best Southern Fried Chicken isn’t fancy, but it’s the kind of dinner that makes everyone sit down at the table without being asked.
I tested this recipe over a dozen times back in 2019 when I was shooting a series on comfort classics, and the double-dredge technique is what makes the coating stay put and shatter when you bite in. After a long day, I need dinner to be comforting but not complicatedthis delivers every time. The buttermilk soak keeps the meat tender, and the whole thing comes together in about 45 minutes, start to finish.
Thomas Baker
The Best Southern Fried Chicken Easy Weeknight Dinner
This southern fried chicken recipe delivers crispy, flavorful bites perfect for an easy dinner or a comforting family meal after a busy week. Experience the magic of southern comfort food with this crispy fried chicken that’s sure to become your go-to weeknight meal.
1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups buttermilk
2 Tablespoons hot sauce
2 cup all-purpose flour
1 cup cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons black pepper
peanut oil (for frying)
flaked salt (for serving, optional)
Method
Put the chicken pieces into a large bowl and sprinkle evenly with kosher salt, garlic powder, and onion powder, tossing to coat well.
Pour in the buttermilk and hot sauce, then mix thoroughly. Cover and chill in the fridge for at least 2 hours, ideally overnight.
In another bowl, combine the flour, cornstarch, kosher salt, paprika, and black pepper and whisk together.
Heat peanut oil in a deep fryer or heavy skillet to 325°F, adjusting temperature down to 300°F if the chicken browns too quickly.
Remove each chicken piece from the marinade letting excess drip off, then dredge thoroughly in the flour mixture. Shake off extra coating and let rest briefly until the breading firms up.
Fry chicken in batches, adding no more than three or four pieces at a time, turning occasionally until golden and cooked through (internal temperature 165°F). Dark meat takes about 12-14 minutes, white meat 8-10 minutes.
Transfer fried chicken to a paper towel-lined tray and immediately sprinkle with flaked salt if desired.
Repeat with remaining pieces until all are cooked and crispy.
Notes
For best flavor, marinate the chicken overnight. Monitor oil temperature closely to avoid burning the coating. Leftovers are great reheated in the oven to maintain crispiness.
Why You’ll Love This Recipe
This is the kind of dinner that brings everyone to the table without a fuss. The buttermilk marinade keeps the chicken incredibly tender, and the coating stays crispy without turning greasy. It’s my go-to when I’m tired and still want dinner to feel like dinnercomforting, satisfying, and not nearly as complicated as it looks.
Golden, crunchy coating: The flour and cornstarch combo creates that signature shatter-crisp texture.
Flexible timing: Marinate overnight or just a couple hoursboth work beautifully.
Perfect for any night: Fancy enough for Sunday supper, simple enough for a busy Wednesday.
Feeds a crowd: One whole chicken serves four generously, with leftovers that taste even better cold.
What You’ll Need
These are everyday staples you probably have on hand already. The marinade does most of the heavy lifting, so your prep time stays minimal.
Ingredient
What It Does
Buttermilk + hot sauce
Tenderizes and adds tangy depth
Flour + cornstarch
Creates the signature crispy coating
Garlic powder, onion powder, paprika
Builds warm, savory flavor
Peanut oil
High smoke point for even frying
Flaked salt (optional)
Finishing touch for extra flavor
Pro Tip: Let the coated chicken rest a few minutes before fryingthat “pasty” look means the coating will stick beautifully and won’t fall off in the oil.
How to Make It
Start by seasoning your chicken pieces with kosher salt, garlic powder, and onion powder. Toss everything in a large bowl, then pour in the buttermilk and hot sauce. Cover and chill for at least two hours, though overnight is even better.
When you’re ready to fry, whisk together the flour, cornstarch, kosher salt, paprika, and black pepper. Heat your peanut oil to 325°Fthis lower temperature gives the chicken time to cook through without burning the outside. Dredge each piece in the flour mixture, shake off the excess, and let it sit until the coating looks slightly tacky.
Fry in small batches, turning every few minutes, until golden brown and the internal temperature hits 165°F. Dark meat takes about 12–14 minutes, white meat around 8–10. Drain on paper towels and sprinkle with flaked salt while it’s still hot.
Timing and Temperature Guide
Step
Time
Temperature
Marinate
2 hours (or overnight)
Refrigerated
Prep coating
5 minutes
Room temp
Fry dark meat
12–14 minutes
325°F (oil temp)
Fry white meat
8–10 minutes
325°F (oil temp)
Check doneness
Use thermometer
165°F (internal)
Note: Cast iron skillets hold heat incredibly well, so keep an eye on the temperatureyou may need to lower the burner to 300°F if the coating darkens too quickly.
Serving and Storage Tips
Serve this hot with classic sides like coleslaw, mashed potatoes, or biscuits. It’s also fantastic at room temperature for picnics or next-day lunchesthe coating stays surprisingly crisp even after a night in the fridge.
Store: Keep leftovers in an airtight container in the fridge for up to three days.
Reheat: Pop pieces in a 375°F oven for 10–12 minutes to re-crisp the coating. Skip the microwaveit makes everything soggy.
Freeze: Wrap cooled chicken tightly and freeze for up to two months. Thaw overnight in the fridge before reheating.
Whether you’re feeding the family on a busy weeknight or planning Sunday dinner, this recipe delivers every single timecrispy, flavorful, and absolutely worth the (minimal) effort.
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FAQs (The Best Southern Fried Chicken)
What oil temperature is best for frying?
The ideal oil temperature is 325-350°F. Use a candy thermometer to monitor consistently. Too hot and the coating burns before the meat cooks through. Too cool and you’ll get greasy, soggy chicken that absorbs excess oil.
How long should I brine the chicken?
Brine for at least 4 hours, but overnight (8-12 hours) gives the best results. This ensures the meat stays juicy and flavorful throughout. Don’t go longer than 24 hours or the texture becomes too salty and mushy.
Can I use buttermilk instead of regular milk?
Yes, buttermilk is actually preferred for this recipe. The acidity tenderizes the meat and creates a better coating adhesion. If you don’t have buttermilk, add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check the thickest part of the meat. Dark meat should reach 175°F and white meat 165°F. The juices should run clear and the coating should be golden brown and crispy.
What type of oil works best for frying?
Use oils with high smoke points like peanut, vegetable, or canola oil. Peanut oil gives the best flavor and crispiest results. Avoid olive oil as it burns at high temperatures and creates bitter flavors that ruin the dish.
The Best Southern Fried Chicken takes about 45 minutes start to finish, and the payoff is absolute magicgolden, shatter-crisp coating with tender, juicy meat underneath. You’ll love how it turns out every single time, even on your first try. The aroma alone will have everyone wandering into the kitchen before you even set the table.
If you want a little extra kick, add a pinch of cayenne to the flour mixtureit’s a trick I learned from my aunt’s kitchen, and it never disappoints. Leftovers reheat beautifully in the oven at 375°F for about 10 minutes, so don’t hesitate to make extra. Pair it with creamy coleslaw, buttermilk biscuits, or even just a simple green salad for a meal that feels complete without any fuss.
I’d love to see how yours turns outtag me in your photos or share your favorite side pairing in the comments! Did you grow up with fried chicken like this, or is this your first time making it from scratch? Either way, save this recipe for Sunday suppers, busy weeknights, or anytime you need dinner to feel like a warm hug. Some nights just need an easy dinner that still feels like home.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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