This classic crispy southern chicken is marinated in buttermilk and hot sauce, seasoned with garlic and paprika, and fried to golden, crunchy perfection.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I never really got fried chicken growing up. Don’t get me wrong—we had it, but it was the kind you grabbed in a big bucket on the way home from soccer practice. Greasy, soggy, kind of weirdly salty? You know the type. So for the longest time, I thought that was all fried chicken had to offer. Sad, right?
Then came a road trip. Tennessee, if I remember right. There was this little shack—weathered wood, red door, no signage—just a line of locals and the smell of something frying that stopped us dead in our tracks. We pulled over. We ordered “whatever’s hot.” And when I bit into that first piece of chicken… I think I blacked out for a second.
It was everything. Crunchy, golden, loud in the best way. And underneath that crust? Juicy, peppery, perfectly seasoned meat that almost made me forget the pothole-filled road we’d just barely survived. That bite changed something in me. Not to sound dramatic (okay, maybe a little), but I knew I’d spend the rest of my adult kitchen life chasing that crunch.
Fast forward to now, and this—this classic crispy southern chicken—is my go-to. I’ve made it for birthdays, after rough Mondays, and even once at 9 p.m. on a Thursday because the craving hit hard. Is it perfect? Probably not. But it tastes like something you’d get from someone’s grandma, and honestly? That’s the goal.
Why You’ll Love This Classic Crispy Southern Chicken Recipe?
So let me be real with you—this isn’t fast food fried chicken. It takes a little love. But it’s the kind of meal that’s worth every oil-splattered countertop and every impatient peek at the frying pan. This classic crispy southern chicken gets its soul from the buttermilk soak—it tenderizes the meat and gives it that ever-so-slight tangy kick. The hot sauce? It doesn’t light your mouth on fire; it just brings life to the flavor.
Then there’s the crust. Oh man, the crust. It’s not just flour. It’s flour and cornstarch, which is like the difference between a decent crust and the one that makes you close your eyes and say “mmmmm” like you’re in a commercial. The spice mix is warm, not overwhelming. And the fry? Golden. Crunchy. Loud. The good kind of loud.
Also, no fancy tools. No double dredging. No ten-step seasoning rituals. Just simple, honest ingredients that do their job. Which, honestly, is kind of refreshing, right?
Ingredient Notes:
Alright, here’s the thing. This might look like a lot, but every single ingredient pulls its weight. I’m not one for unnecessary extras. This is southern chicken—classic, crispy, and no nonsense.
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1 whole chicken, cut up (or 8 pieces of your faves): I’m partial to thighs and legs—more flavor, more forgiveness if you overcook a little (which, let’s face it, happens).
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Kosher salt (2 tsp for the chicken, 2 tsp for the flour mix): Salting in layers matters. This is your flavor base.
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Garlic & onion powder: You won’t notice them right away, but you’d definitely miss them if they weren’t there.
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Buttermilk (2 cups): Tangy. Tenderizing. Makes everything better. It’s the secret MVP.
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Hot sauce (2 tbsp): I use Frank’s, but Tabasco works too. It’s not about heat—it’s about brightness.
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All-purpose flour (2 cups) + cornstarch (1 cup): This combo = that shatteringly crisp crust we’re here for.
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Paprika + black pepper: For a little warmth and color. You could throw in cayenne if you’re feeling feisty.
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Peanut oil: Frying hero. High smoke point, clean flavor. But if you don’t have it, canola works just fine.
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Flaked salt (optional): Fancy? Maybe. Worth it? Yes. A light sprinkle right after frying adds that little something.
How To Make Classic Crispy Southern Chicken?
Step 1: Season your chicken.
Toss the chicken pieces in a bowl with kosher salt, garlic powder, and onion powder. Rub it in. You want it sticking to every nook and cranny.
Step 2: Buttermilk bath.
Pour in your buttermilk and hot sauce. Stir it around and make sure each piece is submerged. Cover it, stick it in the fridge, and forget about it for a few hours. Or overnight if you’ve got time. Think of it like marinating and stress relief in one.
Step 3: Make your dredge.
Mix up the flour, cornstarch, salt, pepper, and paprika in a separate bowl. I use a fork. You can use your hands. Just get it blended evenly.
Step 4: Heat your oil.
Fill your fryer or Dutch oven with enough oil to come halfway up the chicken pieces. Heat it to 350°F. If you don’t have a thermometer, toss in a pinch of flour—if it sizzles, you’re good.
Step 5: Coat the chicken.
Grab a piece of chicken from the marinade, let the excess drip off, then toss it into the flour mix. Press it in. Get that crust packed on. Set the coated pieces on a rack while the oil heats—they’ll get that nice paste-y texture that fries up into crunchy cragginess.
Step 6: Fry in batches.
Don’t crowd the pot. Fry a few pieces at a time—dark meat for 12–14 mins, white meat for 8–10. If you’ve got a thermometer, aim for 165°F. If not, just look for that rich golden color and juices that run clear.
Want To Save This Recipe?
Step 7: Let it rest.
Move the fried pieces to a wire rack or paper towel-lined tray. If you’ve got flaky salt, give it a light sprinkle while it’s still hot. Let it cool for a few minutes before diving in (unless burning your mouth is part of the ritual, which… fair).
Storage Options:
Okay, leftover classic crispy southern chicken is a rare and beautiful thing. But if you do have some, here’s how to keep the magic alive:
Store it in the fridge, wrapped in foil or in an airtight container. To reheat, skip the microwave (unless you like sad, limp chicken). Instead, pop it in the oven at 375°F for 10–15 minutes. Want it extra crisp? Broil it for a minute or two at the end. Or just eat it cold. With your fingers. At midnight. Straight from the fridge. I’ve done it. No shame.
Variations and Substitutions:
Listen, this is your kitchen. Use what you’ve got and make it yours:
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No buttermilk? Mix milk with a tablespoon of lemon juice or vinegar. Let it sit 5 minutes.
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Gluten-free? A 1:1 gluten-free flour blend works. Still crispy, still delish.
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Want spice? Add cayenne or chili powder to the flour mix. Or extra hot sauce. You do you.
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No peanut oil? Canola or vegetable oil will work just fine. Olive oil? Not so much.
What to Serve with Classic Crispy Southern Chicken?
The chicken’s the star, but these sides are the supporting cast that make the meal sing:
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Mac & cheese: Always. No notes.
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Buttermilk biscuits: Split ’em, butter ’em, maybe stack some chicken on top.
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Collard greens or green beans: For balance. And because they taste amazing with hot sauce.
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Cornbread: Slightly sweet, slightly crumbly. Perfect.
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Mashed potatoes + gravy: Because you’re already frying things. Go all in.
Frequently Asked Questions:
Can I make this ahead?
Yes, sort of. You can fry it in advance and reheat it in the oven, but it’s best fresh. That said, leftover cold chicken is a personality trait I stand by.
Do I have to marinate overnight?
Nah. Two hours does the job. But overnight is ideal if you want max flavor and tenderness.
What oil should I use?
Peanut oil is best for that old-school Southern taste. But anything with a high smoke point will work.
If you make this classic crispy southern chicken, I need to hear about it. Did it turn out golden and craggy and wildly irresistible? Did you eat three pieces standing up at the counter while pretending you were “just tasting”?
Tag me, DM me, or send me a picture of your perfectly fried masterpiece. Or even your less-than-perfect one—because honestly, that’s part of the fun.
And hey, if you burned your mouth on the first bite because you couldn’t wait? Same.
Let’s talk chicken.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Crispy Southern Chicken
Ingredients
- 1 whole chicken cut up (or 8 pieces of your favorite cuts)
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 c buttermilk
- 2 tbsp hot sauce
- 2 c all-purpose flour
- 1 c cornstarch
- 2 tsp kosher salt
- 2 tsp paprika
- 2 tsp black pepper
- Peanut oil for frying
- Flaked salt for serving, optional
Instructions
- Season Chicken: In a large bowl, mix the chicken with 2 tsp salt, garlic powder, and onion powder.
- Marinate: Add buttermilk and hot sauce to the chicken. Stir well. Cover and chill in the fridge overnight or at least 2 hours.
- Prepare Flour Mix: In another bowl. Mix together flour, cornstarch, 2 tsp salt, paprika, and black pepper.
- Heat Oil: Fill a deep fryer or skillet with peanut oil and heat to 350°F.
- Coat Chicken: Let excess buttermilk drip off each chicken piece, then coat in the flour mixture. Let sit until the coating becomes pasty.
- Fry: Fry the chicken in batches, without crowding, until golden brown and cooked through. Dark meat takes about 12-14 minutes, white meat about 8-10 minutes. Use a meat thermometer to check for doneness (165°F internal temperature).
- Drain and Serve: Place fried chicken on a paper towel-lined tray. Sprinkle with flaked salt if desired. Enjoy your crispy. Juicy southern chicken!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
