Southern Fried Chicken Recipe
Make Southern Fried Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the chicken and marinade
For the seasoned flour (coating)
For dredging and finishing
Method
For the chicken and marinade
- 1
Prepare chicken
Pat chicken pieces dry with paper towels. Trim any excess skin or fat, but leave skin intact for best crispiness.
- 2
Marinate
In a large bowl or resealable container, whisk together buttermilk, hot sauce, 2 tsp kosher salt, and 1 tsp black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 4 hours and up to 24 hours. Turn the pieces once or twice during marinating so the flavors distribute evenly.
For the seasoned flour (coating)
- 3
Mix dry ingredients
In a wide, shallow dish or bowl, whisk together the all-purpose flour and cornstarch until combined. Add paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, white pepper, 2 tsp kosher salt, and 1 tsp black pepper. Stir thoroughly to distribute spices evenly.
- 4
Set up dredging station
Place the seasoned flour in one shallow dish. In a second shallow dish, whisk the eggs and milk together until smooth. Keep a rimmed tray or plate ready for coated pieces to rest on before frying.
For dredging and frying
- 5
Dredge the chicken
Working one piece at a time, lift chicken from the buttermilk marinade, letting excess drip back into the bowl. First, shake off large drips and press the chicken firmly into the seasoned flour so the coating adheres, then dip briefly into the egg wash, and press back into the flour for a double-coated crust. Place coated pieces on the tray and let rest 15–20 minutes at room temperature to help the crust set (optional: refrigerate uncovered for 30 minutes for an even firmer set).
- 6
Heat the oil
Pour oil into a large heavy-bottomed skillet or cast-iron pan to a depth of about 1 to 1 1/2 inches. If using, add rendered chicken fat or lard to the oil. Heat over medium heat until the oil reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles gently and browns slowly, it's ready.
- 7
Fry the chicken
Fry the chicken in batches without crowding the pan (3–4 pieces depending on pan size). Maintain oil temperature between 300–350°F (149–177°C): lower the heat if it browns too quickly, raise if it isn't sizzling. Cook bone-in thighs and drumsticks about 12–15 minutes per side, breasts 10–14 minutes per side, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Turn pieces carefully with tongs to avoid knocking off coating. Total frying time will vary by piece size—aim for 20–30 minutes per piece depending on size.
- 8
Drain and rest
Remove chicken to a wire rack set over a rimmed baking sheet to drain and stay crisp. Do not stack. Sprinkle lightly with flaky salt while hot, if desired. Let rest 5–10 minutes before serving (internal temperature will finish rising slightly).
- 9
Safety and finishing notes
Discard any leftover marinade that contacted raw chicken. If oil becomes excessively dark or foamy, carefully strain and replace. Serve hot for best texture; reheating in a 375°F (190°C) oven on a wire rack for 10–12 minutes will re-crisp if needed.