Southern-Style Crispy Fried Chicken is the kind of dish that turns any meal into a celebration. With its golden-brown crust, juicy interior, and bold seasoning, it’s a timeless comfort food that’s beloved across generations. This version pays homage to classic Southern techniques—marinating the chicken in buttermilk for tenderness, dredging it in a seasoned flour mix, and frying it to crunchy perfection.
The result? Drumsticks and thighs that are crispy on the outside, succulent on the inside, and bursting with flavor in every bite. Flecks of dried herbs like parsley and oregano add visual appeal and a subtle aromatic lift, while garlic and paprika bring warmth and depth. Whether served at a backyard cookout, a festive gathering, or a quiet Sunday dinner, this fried chicken is guaranteed to steal the spotlight.
INGREDIENTS:
For the Chicken:
- 8 pieces of chicken (drumsticks and thighs recommended)
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For the Coating:
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For Frying:
- Vegetable oil or peanut oil (enough for deep frying)
INSTRUCTIONS:
- Marinate the Chicken: In a large bowl, combine buttermilk, salt, pepper, and paprika. Add the chicken pieces and ensure they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the meat and infuses it with flavor.
- Prepare the Coating: In a separate bowl, mix together flour, garlic powder, onion powder, paprika, cayenne (if using), dried parsley, oregano, salt, and pepper. Stir well to distribute the seasonings evenly.
- Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour into the chicken to create a thick, even coating. For extra crunch, double dredge by dipping the floured chicken back into the buttermilk and then into the flour again.
- Heat the Oil: Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to maintain consistent temperature—too hot and the coating will burn before the chicken cooks through; too cool and the chicken will absorb excess oil.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, skin-side down. Fry in batches to avoid overcrowding. Cook for 12–15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet or paper towels to drain excess oil. Let rest for 5 minutes to allow the juices to redistribute.
- Serve: Serve hot with classic sides like mashed potatoes, coleslaw, cornbread, or biscuits. Garnish with extra parsley or a sprinkle of flaky salt for added flair.
Serving Suggestions: This fried chicken pairs beautifully with honey mustard, hot sauce, or gravy. For a picnic-style meal, serve with potato salad and sweet tea. Leftovers can be reheated in the oven to maintain crispiness or used in sandwiches and wraps.