Who doesn’t love Southern Fried Chicken? This recipe will work with bone-in, or, boneless chicken. Fry it up, and enjoy!
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Southern Fried Chicken
I love fried chicken, probably too much. I don’t eat it often because it’s not really the healthiest choice out there.
I know a lot of people are intimidated by the thought of frying chicken. It doesn’t have to be scary.
Buttermilk is the secret to moist, flavorful chicken. It is important to season your flour mixture. This recipe gives you a great start – but feel free to experiment from there. Sometimes, I will switch out the seasonings for a Cajun seasoning blend or another blend specifically made for chicken. If I want to get really creative, I will duplicate those famous 11 herbs and spices.
Don’t try to cook your chicken too fast, You’ll burn the outside and the inside will still be raw. It could take a good 10-20 minutes per side depending on the kind of chicken pieces you’re using and how big they are. If in doubt, check the internal temperature of the chicken – it should be at least 165° F before eating.
Other recipes you may enjoy
- 3 pounds of chicken pieces of your choice
- 1-quart buttermilk
- 2 tablespoons hot pepper sauce
- 3 cups all-purpose flour
- salt and pepper, to taste
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- vegetable oil, for frying
- In a large bowl, combine the buttermilk and hot pepper sauce. Mix well. Add the chicken pieces and allow them to marinate for 2-8 hours, covered, in the refrigerator.
- In a large bowl, combine the flour, salt, pepper, paprika, and garlic powder. Mix well.
- Coat the chicken pieces in the flour mixture, coating them evenly. Shake off excess flour and dip the chicken pieces in the buttermilk mixture. Coat well. Remove the chicken from the buttermilk mixture and allow the excess to drip off. Add the chicken pieces back into the flour mixture, one at a time, coating well. Set the coated pieces on the wax paper for 10-15 minutes.
- Meanwhile, heat the oil to 350° F in a large, deep skillet. It should be about one to two inches deep.
- Carefully add the chicken pieces to the hot oil. Cook the chicken until golden brown on both sides or until the juices run clear and the internal temperature of the chicken reaches 165°F., flipping once. Make sure you don't overcrowd the pan, frying in batches if necessary.
- Remove the cooked chicken to a paper towel-lined baking sheet and allow it to drain. Repeat frying with any remaining chicken.
- You can also use a deep fat fryer to fry your chicken instead of a skillet. It is still important to ensure your chicken is cooked to an internal temperature of 165°F.
- For extra flavor, season the freshly fried chicken with a sprinkle of salt.
- If you prefer, you can use peanut oil in place of the vegetable oil.
- In our house, we serve this with hot sauce on the table! Texas Pete is our favorite!
Nutrition Information:Yield: 8 Serving Size: 1 piece of chicken
Amount Per Serving: Calories: 570Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 203mgSodium: 519mgCarbohydrates: 43gFiber: 2gSugar: 6gProtein: 54g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 22, 2012. Updated on April 21, 2021.