Southern Fried Chicken

Name: Southern Fried Chicken with Buttermilk Marinade
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 cups buttermilk; 2 large eggs; 3 lbs bone-in, skin-on chicken pieces; 3 cups all-purpose flour; 2 tbsp paprika; 1 tbsp ground white pepper; 1 tbsp garlic salt; 1 tbsp ground mustard; 1 tsp Italian seasoning; 1 tsp poultry seasoning; 1 tsp dried basil; 1 tbsp salt; Vegetable oil, for frying

This Southern fried chicken features a crispy, golden crust achieved through buttermilk marination and a signature herb-and-spice blend. The technique creates juicy, tender meat inside with maximum crunch.

🍴Copycat

🌍Southern 🏷️Fried chicken 🏷️Southern fried chicken 🏷️Chicken 🏷️Buttermilk fried chicken

🏷️Crispy chicken

🏷️Comfort food

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dinnerin321onTikTok

Total

1h 5m

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

2 cups buttermilk
2 large eggs
3 lbs bone-in, skin-on chicken pieces
3 cups all-purpose flour
2 tbsp paprika
1 tbsp ground white pepper
1 tbsp garlic salt
1 tbsp ground mustard
1 tsp Italian seasoning
1 tsp poultry seasoning
1 tsp dried basil
1 tbsp salt
Vegetable oil, for frying

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Instructions

1
In a large bowl, whisk together the buttermilk and eggs to create the marinade.
2
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
3
In a second large bowl, combine the all-purpose flour with all the spices: paprika, white pepper, garlic salt, ground mustard, Italian seasoning, poultry seasoning, dried basil, and salt. Whisk until well combined.
4
Pour enough vegetable oil into a large, deep skillet or pan so that it will come halfway up the sides of the chicken pieces. Heat the oil over medium-high heat.
5
Remove a piece of chicken from the marinade, allowing any excess to drip off. Place it in the flour mixture and toss to coat thoroughly. For an extra crispy coating, place the lid on the bowl and shake well.
6
Carefully place the coated chicken pieces into the hot oil. Be sure not to overcrowd the pan; cook in batches if necessary.
7
Fry the chicken for about 6-8 minutes per side, flipping once, until it's deep golden brown and cooked through.
8
Use a meat thermometer to ensure the chicken has reached a safe internal temperature. Remove the cooked chicken from the oil and place it on a wire rack to drain and cool slightly.
9
Serve hot with your favorite sides like mashed potatoes, gravy, and biscuits.

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Tips & Notes

Pro tips

Pat chicken completely dry after marinating before dredging to ensure a crispy, not soggy, crust.
Use bone-in, skin-on pieces for optimal browning and juiciness; the skin crisps beautifully while meat stays tender.
Maintain consistent oil temperature between 325-350°F and avoid crowding the pan; fry in batches for even cooking.
Check doneness with a meat thermometer (165°F internal) rather than color alone, as the spice blend can darken the crust before meat is fully cooked.

Substitutions

Buttermilk → Greek yogurt mixed with milk (use equal parts, slightly thinner consistency)
All-purpose flour → cornstarch blend (use 2 cups flour + 1 cup cornstarch for extra crispiness)
Poultry seasoning → dried thyme + dried sage (1 tsp total) if unavailable
Ground white pepper → black pepper (flavor is similar; appearance will be slightly different)

Storage & make-ahead

Store cooled fried chicken in an airtight container refrigerated for up to 4 days. Reheat in a 350°F oven for 12-15 minutes to restore crispiness.

Equipment

deep frying thermometer · large heavy-bottomed pot or Dutch oven · meat thermometer

Common Questions

How long should I marinate the chicken in buttermilk?

Marinate for at least 4 hours, or overnight for best flavor and tenderness. This allows the buttermilk's acidity to tenderize the meat.

Can I use boneless chicken breasts instead of bone-in pieces?

Yes, but reduce cooking time by 5-10 minutes. Boneless breasts cook faster and may dry out if overcooked; watch for an internal temperature of 165°F.

What's the secret to extra-crispy coating?

Let marinated chicken air-dry on a rack for 15 minutes before dredging, and double-dredge by coating twice in the flour mixture for added crunch.

What oil temperature is best for frying?

Maintain 325-350°F for even cooking and a golden crust. Use a thermometer to monitor; oil that's too cool makes greasy chicken, too hot burns the outside.