Southern Fried Chicken Dinner : Crispy, Juicy & Easy Weeknight Recipe

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Introduction

Southern Fried Chicken is a dinner classic that never disappoints! Crispy, juicy, and full of flavor, this recipe makes the ultimate family supper and is perfect for an easy weeknight meal.

Ingredients

Equipment Needed

• Deep fryer or heavy-duty frying pan (air fryer or frying pan)
• Kitchen utensils
• Meat thermometer
• Mixing bowls
• Cutting board
• Chef’s knives
• Measuring cups & spoons

Step-by-Step Instructions

1. Place chicken pieces in a large bowl. Sprinkle with 2 teaspoons salt, garlic powder, and onion powder. Toss to coat.
2. Add buttermilk and hot sauce. Mix, cover, and marinate in fridge at least 2 hours or overnight.
3. In a separate bowl, whisk flour, cornstarch, remaining salt, paprika, and black pepper.
4. Preheat peanut oil to 325°F in a deep fryer or heavy pan.
5. Remove chicken from marinade, allowing excess buttermilk to drip off. Coat thoroughly with flour mixture; shake off excess. Let rest until coating looks pasty.
6. Fry chicken in hot oil, 3–4 pieces at a time. Don’t overcrowd. Fry until golden brown, each side turning every few minutes.
7. Use a meat thermometer to check for doneness (165°F). Dark meat takes ~12–14 min, white meat 8–10 min.
8. Move fried chicken to paper towel and sprinkle with flaked salt as desired.

Helpful Tips

• For extra crispiness, let the flour coating rest on the chicken before frying.
• Always use a meat thermometer for perfect, juicy chicken.
• Try an air fryer for a lighter twist on classic fried chicken!

Frequently Asked Questions

What’s the secret to truly crispy chicken?

Coating with cornstarch in addition to flour, then allowing the coating to rest before frying, makes the crust extra crisp.

Can I use boneless chicken?

Yes! Adjust fry time as boneless pieces cook faster.

How do I avoid greasy chicken?

Make sure oil is fully heated, and never overcrowd.

try it tonight

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Southern Fried Chicken Dinner : Crispy, Juicy & Easy Weeknight Recipe

Print Recipe

Crispy Southern Fried Chicken with golden crust and juicy meat inside. Perfect weeknight dinner for the whole family featuring buttermilk marinade and classic Southern spices.

• Author: Alice
• Prep Time: PT30M
• Cook Time: PT45M
• Total Time: PT2H15M
• Yield: 8 servings
• Category: Dinner
• Method: Deep Fry
• Cuisine: Southern

Ingredients

Scale 1x2x3x

1 whole chicken, cut up (or 8 pieces of your favorite cuts)

2 teaspoons kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 cups buttermilk

2 Tablespoons hot sauce

2 cups 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)

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Instructions

1. Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices.

2. Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.

3. In a medium-sized bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside.

4. Fill up a deep fryer with peanut oil and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly.

5. Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.

6. Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don’t add more than three or four pieces at a time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.

7. Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness).

8. When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.

Notes

For extra crispy coating, let the flour mixture rest on chicken for 5 minutes before frying.

Use a meat thermometer to ensure chicken reaches 165°F internal temperature.

Peanut oil gives best flavor but any neutral high-smoke point oil works.

Marinate overnight for most tender, flavorful results.

Don’t overcrowd fryer to maintain oil temperature.