Classic Southern Fried Chicken

Name: Classic Southern Fried Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 295 min
Yield: 4 servings
Ingredients: 3 lb bone-in, skin-on chicken pieces drumsticks, thighs, and/or breasts — cut breasts in half crosswise; 2 cup buttermilk; 1 tsp hot sauce such as Tabasco; Frank's; 1.5 tsp kosher salt; 0.5 tsp black pepper freshly ground; 2 cup all-purpose flour; 0.25 cup cornstarch; 2 tsp kosher salt; 1.5 tsp black pepper freshly ground; 1.5 tsp garlic powder; 1.5 tsp smoked paprika; 1 tsp onion powder; 1 tsp dried oregano; 0.5 tsp cayenne pepper; 4 cup vegetable oil or peanut oil — enough to fill skillet 1 inch deep; peanut oil

Main4h 55m4 servingsMedium

At a glance

Total time: 4h 55m
Prep: 20 min
Cook: 35 min
Servings: 4
Difficulty: Medium

Ingredients (17)

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Main

3 lb bone-in, skin-on chicken pieces drumsticks, thighs, and/or breasts — cut breasts in half crosswise

Marinade

2 cup buttermilk
1 tsp hot sauce such as Tabasco · or Frank's
1.5 tsp kosher salt
0.5 tsp black pepper freshly ground

Dredging Mixture

2 cup all-purpose flour
0.25 cup cornstarch
2 tsp kosher salt
1.5 tsp black pepper freshly ground
1.5 tsp garlic powder
1.5 tsp smoked paprika
1 tsp onion powder
1 tsp dried oregano
0.5 tsp cayenne pepper

Main

4 cup vegetable oil or peanut oil — enough to fill skillet 1 inch deep · or peanut oil

Equipment needed

Oven
Stovetop
Baking Dish
Baking Sheet
Mixing Bowl
Cast Iron Skillet
Pot
Paper Towel
Wire Rack
Whisk
Jelly Roll (10x15)
Tongs
Baking Dish (9 x 13)
Mixing Bowl (4 Quarts)
Cast Iron Skillet (10 Inch)
Ziploc Bag
Meat Thermometer

About this recipe

Crispy, golden, and juicy on the inside — this is the fried chicken recipe your family will ask for again and again. A buttermilk soak tenderizes the chicken and helps the seasoned flour coating cling perfectly, delivering that satisfying crunch in every bite. Approachable enough for a weeknight, impressive enough for Sunday dinner.

Instructions

1
In a large mixing bowl, whisk together the buttermilk, hot sauce (if using), kosher salt, and black pepper. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.
2
In a large shallow baking dish or Ziploc bag, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, garlic powder, paprika, onion powder, oregano, and cayenne pepper. Mix well to combine evenly.
3
Remove the chicken pieces from the buttermilk one at a time, letting excess drip off but not shaking it all off — you want some moisture. Dredge each piece thoroughly in the seasoned all-purpose flour, pressing firmly so the coating adheres well. Place the coated pieces on a wire rack set over a baking sheet. Let them rest for 10–15 minutes — this helps the coating set and stick during frying.
4
Pour about 1 inch of vegetable oil into a large cast iron skillet. Heat ^[over medium-high heat] until the vegetable oil reaches ![350°F] on a meat thermometer. Maintain this temperature throughout cooking — too low and the chicken pieces is greasy, too high and the crust burns before the inside cooks.
5
Working in batches to avoid crowding (which drops the vegetable oil temperature), carefully add the chicken pieces skin-side down using tongs. Do not move them for the first 2 minutes — this lets the crust set and prevents sticking.
6
Fry the chicken pieces, turning every 3–4 minutes to ensure even browning, until deep golden brown and cooked through. Drumsticks and thighs take about 14–16 minutes total; breast pieces take 16–18 minutes. The internal temperature should reach %[165°F] at the thickest part, away from the bone.
7
Transfer the fried chicken pieces to a clean wire rack set over a baking sheet (not paper towels directly — the rack keeps the bottom crust crispy). Let it rest for at least 5 minutes before serving. Season lightly with a pinch of kosher salt right out of the vegetable oil.
8
Repeat with remaining chicken pieces, allowing the vegetable oil to return to ![350°F] between batches. Serve hot, or let cool to room temperature — it's delicious either way.

Classic Southern Fried Chicken

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Times & temperatures

Prep20m
Cook35m
Hands-off240m

Total time: 4h 55m
Cook at: 350°F
Internal temp: 165°F
Prep: 20 min
Cook: 35 min
Hands-off: 4h

Hands-off time is mostly rising, proofing, resting, or marinating—not counted in prep or cook.

Prep20m
Cook35m
Hands-off240m

Total time: 4h 55m
Cook at: 350°F
Internal temp: 165°F
Prep: 20 min
Cook: 35 min
Hands-off: 4h

Hands-off time is mostly rising, proofing, resting, or marinating—not counted in prep or cook.

Serving size

Servings

Recipe written for 4 servings

Servings

Recipe written for 4 servings

Ingredients (15)

Main

Marinade

Dredging Mixture

Main

Marinade

Dredging Mixture

Main

Equipment (17)

Oven

Stovetop

Baking Dish

Baking Sheet

Mixing Bowl

Cast Iron Skillet

Pot

Paper Towel

Wire Rack

Whisk

Jelly Roll (10x15)

Tongs

Baking Dish (9 x 13)

Mixing Bowl (4 Quarts)

Cast Iron Skillet (10 Inch)

Ziploc Bag

Meat Thermometer

Oven

Stovetop

Baking Dish

Baking Sheet

Mixing Bowl

Cast Iron Skillet

Pot

Paper Towel

Wire Rack

Whisk

Jelly Roll (10x15)

Tongs

Baking Dish (9 x 13)

Mixing Bowl (4 Quarts)

Cast Iron Skillet (10 Inch)

Ziploc Bag

Meat Thermometer

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3 lb bone-in, skin-on chicken pieces drumsticks, thighs, and/or breasts — cut breasts in half crosswise

Chicken Breast

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Step by step

Instructions

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240 min

In a large mixing bowl, whisk together the 2 cups buttermilk, 1 tsp hot sauce such as Tabasco (if using), 1 ½ tsp kosher salt, and ½ tsp black pepper freshly ground. Add the 3 lb bone-in and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.

Uses

Mixing Bowl
Buttermilk
Hot Sauce
Salt
Black Pepper

In a large shallow baking dish or Ziploc bag, whisk together the 2 cups all-purpose flour, ¼ cup cornstarch, 1 ½ tsp kosher salt, ½ tsp black pepper freshly ground, 1 ½ tsp garlic powder, 1 ½ tsp smoked paprika, 1 tsp onion powder, 1 tsp dried oregano, and ½ tsp cayenne pepper. Mix well to combine evenly.

Uses

Baking Dish
Ziploc Bag
All-Purpose Flour
Cornstarch
Salt
Black Pepper

10–15 min

Remove the 3 lb bone-in from the 2 cups buttermilk one at a time, letting excess drip off but not shaking it all off — you want some moisture. Dredge each piece thoroughly in the seasoned 2 cups all-purpose flour, pressing firmly so the coating adheres well. Place the coated pieces on a wire rack set over a baking sheet. Let them rest for 10–15 minutes — this helps the coating set and stick during frying.

Uses

Wire Rack
Baking Sheet
Buttermilk
All-Purpose Flour

350°F
Medium-High

Pour about 1 inch of vegetable oil or peanut oil into a large cast iron skillet. Heat over medium-high heat until the 4 cups vegetable oil or peanut oil reaches 350°F on a meat thermometer. Maintain this temperature throughout cooking — too low and the 3 lb bone-in is greasy, too high and the crust burns before the inside cooks.

Uses

Cast Iron Skillet
Meat Thermometer
Vegetable Oil

2 min

Working in batches to avoid crowding (which drops the 4 cups vegetable oil or peanut oil temperature), carefully add the 3 lb bone-in skin-side down using tongs. Do not move them for the first 2 minutes — this lets the crust set and prevents sticking.

Uses

Tongs
Vegetable Oil

14–18 min

Fry the 3 lb bone-in, turning every 3–4 minutes to ensure even browning, until deep golden brown and cooked through. Drumsticks and thighs take about 14–16 minutes total; breast pieces take 16–18 minutes. The internal temperature should reach 165°F at the thickest part, away from the bone.

5 min

Transfer the fried 3 lb bone-in to a clean wire rack set over a baking sheet (not paper towels directly — the rack keeps the bottom crust crispy). Let it rest for at least 5 minutes before serving. Season lightly with a pinch of kosher salt right out of the vegetable oil or peanut oil.

Uses

Wire Rack
Baking Sheet
Salt
Vegetable Oil

350°F

Repeat with remaining bone-in, allowing the 4 cups vegetable oil or peanut oil to return to 350°F between batches. Serve hot, or let cool to room temperature — it's delicious either way.

Uses

Vegetable Oil
Hot Sauce