Crispy Southern Fried Chicken Recipe (Just Like Grandma’s!)
There’s just something magical about the first crunch of southern fried chicken, especially when it’s hot, crispy, and full of soul. This is the kind of recipe that transports you to Sunday suppers, summer cookouts, or grandma’s kitchen where everything smelled like love and tasted even better.
This recipe gives you the golden, crispy coating you crave. Think Popeyes fried chicken meets KFC chicken, with just the right amount of kick like a popeyes spicy chicken, all made fresh in your own kitchen. It’s no secret why this is considered the best fried chicken recipe I’ve made for my family. If you’ve been searching for that perfect fried chicken recipe southern style, you’re about to fall in love.
Whether you’re feeding a hungry family or serving up something special on the weekend, this dish is full of flavor, crunch, and heart.
Why You’ll Love Southern Fried Chicken
If you grew up in the South or just wish you had this recipe will taste like home. The seasoned chicken batter fries up golden and crunchy, sealing in all the juicy flavor. The double-dip method gives that iconic crispy coating, and the blend of spices nods to both popeyes recipes and old-fashioned Maryland fried chicken recipe charm. It’s a hit with both kids and grownups alike, perfect for weeknight dinners or weekend feasts.
Simple Ingredients
This recipe keeps it simple with pantry staples that transform into something truly special
- Chicken (bone-in, skin-on): The star of the show. Dark and white meat work well here. Skin-on keeps the moisture in and gives the crispiest crust
- Buttermilk: Essential for tenderizing the chicken and infusing flavor. It’s a Southern kitchen staple
- All-purpose flour: This creates the base of the crispy coating
- Cornstarch: Makes the batter extra light and crispy, like the pros use in Popeyes Chicken Recipes
- Baking powder: Helps puff the coating slightly for extra crunch
- Salt and pepper: Foundational seasoning for both chicken and coating
- Paprika, cayenne, garlic powder, onion powder: These create that Southern signature spice blend, mildly spicy and deeply flavorful
- Hot sauce: A splash in the marinade gives a nice tang and subtle heat, perfect for fans of Popeyes Spicy Chicken Recipe
- Oil for frying (peanut or vegetable oil): Ideal for high-heat frying without overpowering flavor
Servings and Time
Servings: 6
Prep Time: 20 minutes
Marinate Time: 4 hours (or overnight)
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes
What is Needed
3 pounds bone-in, skin-on chicken pieces
2 cups buttermilk
1 tablespoon hot sauce
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
Oil for deep frying (enough to submerge chicken)
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours, preferably overnight
- In another large bowl, mix together flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and cayenne
- Remove chicken from marinade and let excess drip off. Dredge in the flour mixture, pressing it into the chicken. Dip back into the buttermilk, then dredge again for a double coating
- Fill a heavy Dutch oven or deep fryer with oil and heat to 350°F (175°C)
- Carefully place chicken into the hot oil in batches, without overcrowding. Fry for about 10–12 minutes, turning once, until golden brown and internal temp reaches 165°F
- Remove and place on a wire rack over a baking sheet to drain. Let rest 5–10 minutes before serving
Top Tips
Double dip for extra crunch. Buttermilk → flour → buttermilk → flour = extra crispy chicken
Use a thermometer to keep oil at the right temp. Too cool = soggy, too hot = burnt
Let it rest before serving to keep juices in and skin crisp
Kids love drumsticks, and they cook a little faster, making them perfect for family dinners
Leftovers? Save them for a next-day chicken sandwich or chicken and waffles
Recipe Variations
Add a little brown sugar to the flour mix for a slightly sweet crust
Swap cayenne with chipotle for smoky heat
Make it gluten-free by using GF flour and cornstarch
Recommended Equipment
- Large mixing bowls
- Deep frying thermometer
- Cast iron Dutch oven or heavy-bottomed pot
- Wire rack + baking sheet
- Tongs
Make Ahead Tips
Marinate the chicken the night before for deeper flavor. You can also pre-dredge and store on a baking rack in the fridge for up to 4 hours before frying
How to Store and Reheat
- Store: Refrigerate in an airtight container for up to 4 days
- Reheat: Use the oven or air fryer at 375°F for 10–12 minutes to keep the coating crispy
What To Serve With This Recipe
- Buttermilk biscuits
- Creamy mashed potatoes
- Coleslaw or vinegar slaw
- Macaroni and cheese
- Honey butter for dipping
More Chicken Recipes
Try these you will love them!
Southern Fried Chicken
Equipment
- Large mixing bowls
- Deep frying thermometer
- Cast iron Dutch oven or heavy-bottomed pot
- Wire rack + baking sheet
- Tongs
Ingredients
- 3 pounds bone-in skin-on chicken pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Oil for deep frying enough to submerge chicken
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours, preferably overnight
- Prepare the Dredge: In another large bowl, mix together flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and cayenne
- Dredge the Chicken: Remove chicken from marinade and let excess drip off. Dredge in the flour mixture, pressing it into the chicken. Dip back into the buttermilk, then dredge again for a double coating
- Heat the Oil: Fill a heavy Dutch oven or deep fryer with oil and heat to 350°F (175°C)
- Fry in Batches: Carefully place chicken into the hot oil in batches, without overcrowding. Fry for about 10–12 minutes, turning once, until golden brown and internal temp reaches 165°F
- Drain and Rest: Remove and place on a wire rack over a baking sheet to drain. Let rest 5–10 minutes before serving
Notes
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
