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The Best Southern Fried Chicken: Crispy, Juicy, and Ready for a Dance Party

Close-up of perfectly cooked fried chicken pieces with an extra crispy coating, one piece is broken open showing juicy white meat.
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You deserve truly spectacular homemade fried chicken. This Southern recipe uses a buttermilk brine and a double-dredge technique to give you that ultra-crispy, golden-brown coating while keeping the meat incredibly juicy. It is the good news your dinner table needs.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon cayenne pepper (optional, for extra kick)
  • Vegetable oil or shortening, for frying (enough to cover chicken by 1 inch)

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This is your secret to juicy chicken.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and cayenne pepper (if using). This seasoned flour mix creates the crunchy chicken coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken firmly to adhere. This is the first dredge.
  5. Dip the floured chicken back into the remaining buttermilk mixture briefly (just a quick dip).
  6. Return the chicken to the flour mixture for the second dredge. Press the flour on again, ensuring every surface is covered. This double dredging is key to achieving crispy perfection.
  7. Heat 1 to 1.5 inches of oil in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to maintain the temperature.
  8. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  9. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it is deep golden brown and cooked through (internal temperature of 165 degrees Fahrenheit). Adjust heat as necessary to prevent burning the crust before the inside cooks.
  10. Remove the cooked chicken and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this can steam the bottom crust.
  11. Serve immediately and announce the good news!

Notes

  • For the best results, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to set, preventing it from falling off in the oil.
  • If you are frying larger pieces like breasts, you may need to finish them in a 300 degree Fahrenheit oven after frying to reach a safe internal temperature without burning the crust.
  • Owen insists that every batch of fried chicken needs a great soundtrack playing.

Nutrition

Find it online: https://hungryhearld.com/best-fried-chicken-recipe-crispy-juicy/