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1. Shard Calculation

Query:

Response:

Calculated Shard: 165 (from laksa058)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa165.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thecountrycook.net/the-best-southern-fried-chicken/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thecountrycook.net/the-best-southern-fried-chicken/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/","crawl_time":1776447276,"first_indexed_time":1613578119,"http_code":200,"src_unparsed":"net,thecountrycook!www,\/the-best-southern-fried-chicken\/ s443","src_root_hash":"2804135351097476765","history_drop_reason":null,"meta_title":"The Best Southern Fried Chicken - The Country Cook","meta_descriptions":["If you want a crazy delicious chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!"],"attrs_boilerpipe_text":"If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!\nFRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN\nI’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.\nFREQUENTLY ASKED QUESTIONS:\nCan I substitute the buttermilk?\nNo, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness.\nWhy add cornstarch to fried chicken batter?\nThe mixture of the cornstarch and flour helps give it that extra crunchy exterior.\nCan I use chicken breasts for fried chicken?\nThis recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.\nDo you have to fry chicken in peanut oil?\nPeanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.\nI always see southern cooks use a cast iron skillet for frying. How come you don’t?\nI deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.\nHow do I make fried chicken taste more like KFC chicken?\nWell, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1\/2 Tablespoons of this seasoning in with the flour\/cornstarch mixture).\nNote:\nyou will not use this entire amount. Mix it together and use about 2 1\/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe.\n2 teaspoons salt\n½ Tablespoon dried thyme\n½ Tablespoon dried basil\n1 teaspoon dried oregano\n1 teaspoon celery salt\n½ Tablespoon black pepper\n1 Tablespoon mustard powder\n2 Tablespoons paprika\n2 Tablespoons garlic salt\n1 Tablespoon powdered ginger\n1 Tablespoon pepper (use white pepper if you have it)\nINGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)\nwhole chicken (cut up)\n– you can just use your favorite cut of chicken here: breasts, thighs, wings, legs.\nsalt, pepper, garlic powder, onion powder\n– this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ.\nbuttermilk\n– I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on\nHow to Make Buttermilk\n(but seriously, try to use the real stuff here).\nhot sauce\n– this is optional but adds a nice little kick.\ncornstarch\n– this is what gives you that crispy skin so don’t skip it.\npeanut oil\n– this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil).\nHOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:\nPlace the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.\nAdd the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.\nIn a medium-sized bowl add the flour, cornstarch, salt and black pepper.\nWhisk this mixture together until completely combined.\nTaking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.\nFill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.\nChicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.\nWhen the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.\nHOW TO STORE:\nChicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.\nPlace the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.\nIf you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.\nTo reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.\nCRAVING MORE SOUTHERN RECIPES?\n▢\n1\nwhole\nchicken, cut up\n(or 8 pieces of your favorite cuts of chicken)\n▢\n2\nteaspoons\nkosher salt\n▢\n2\nteaspoons\ngarlic powder\n▢\n2\nteaspoons\nonion powder\n▢\n2\ncups\nbuttermilk\n▢\n2\nTablespoons\nhot sauce\n▢\n2\ncup\nall-purpose flour\n▢\n1\ncup\ncornstarch\n▢\n2\nteaspoons\nkosher salt\n▢\n2\nteaspoons\npaprika\n▢\n2\nteaspoons\nblack pepper\n▢\npeanut oil\n(for frying)\n▢\nflaked salt\n(for serving, optional)\nPlace\n1 whole chicken, cut up\nin a large bowl. Sprinkle on top of the chicken:\n2 teaspoons kosher salt\n,\n2 teaspoons garlic powder\nand\n2 teaspoons onion powder\nthen toss to coat the chicken in the spices.\nAdd\n2 cups buttermilk\nand\n2 Tablespoons hot sauce\n, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.\nIn a medium-sized bowl, whisk together\n2 cup all-purpose flour\n,\n1 cup cornstarch\n,\n2 teaspoons kosher salt\n,\n2 teaspoons paprika\nand\n2 teaspoons black pepper\n. Set aside.\nFill up a deep fryer with\npeanut oil\n(or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly.\nAlso, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely.\nTaking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.\nCarefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer.  Fry until golden brown, turning every few minutes.\nChicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)\nWhen the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.\nYou can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic!\nThe mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch. \nWe used a whole cut up chicken, you can buy it that way or break down your own.\nPeanut oil is the best for frying this recipe but canola or vegetable work as well.\nI deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends!\nButtermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir.\nCourse:\nMain Course\nCuisine:\nAmerican\nCalories:\n727\nkcal\n|\nCarbohydrates:\n61\ng\n|\nProtein:\n43\ng\n|\nFat:\n33\ng\n|\nSodium:\n1598\nmg\n|\nFiber:\n2\ng\n|\nSugar:\n6\ng\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.","attrs_markdown":"[Skip to content](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#main)\n\n**Trending Post**: [White Chicken Enchiladas](https:\/\/www.thecountrycook.net\/creamy-chicken-enchiladas\/)\n\n[![The Country Cook Logo](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2023\/04\/logo-tcc-new-2.svg)](https:\/\/www.thecountrycook.net\/)\n\n- [Cookbook](https:\/\/www.thecountrycook.net\/cookbook\/)\n- [Recipe Box](https:\/\/www.thecountrycook.net\/recipe-index\/)\n- [About](https:\/\/www.thecountrycook.net\/about-me\/)\n- [Trending](https:\/\/www.thecountrycook.net\/category\/trending\/)\n- [Videos](https:\/\/www.thecountrycook.net\/category\/videos\/)\n\nSearch\n\n**Trending**: [White Chicken Enchiladas](https:\/\/www.thecountrycook.net\/creamy-chicken-enchiladas\/)\n\n[![The Country Cook Logo](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2023\/04\/logo-tcc-new-2.svg)](https:\/\/www.thecountrycook.net\/)\n\nSearch\n\n[Home](https:\/\/www.thecountrycook.net\/) » [Dinner Recipes](https:\/\/www.thecountrycook.net\/category\/main-dishes\/) » The Best Southern Fried Chicken\n\n# The Best Southern Fried Chicken\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/author\/)By[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)\n\nFebruary 17, 2021\n\nFebruary 14, 2025\n\n295 Reviews\n\n[JUMP TO RECIPE](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#recipe)\n\n*If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine\\!*\n\n## FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN\nI’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.\n\n![The Best Southern Fried Chicken laid out on a parchment paper lined metal tray.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1829'%20height='2560'%20viewBox='0%200%201829%202560'%3E%3C\/svg%3E)\n\n## FREQUENTLY ASKED QUESTIONS:\n**Can I substitute the buttermilk?**\n\nNo, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness.\n\n**Why add cornstarch to fried chicken batter?**\n\nThe mixture of the cornstarch and flour helps give it that extra crunchy exterior.\n\n**Can I use chicken breasts for fried chicken?**\n\nThis recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.\n\n**Do you have to fry chicken in peanut oil?**\n\nPeanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.\n\n**I always see southern cooks use a cast iron skillet for frying. How come you don’t?**\n\nI deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.\n\n**How do I make fried chicken taste more like KFC chicken?**\n\nWell, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1\/2 Tablespoons of this seasoning in with the flour\/cornstarch mixture).   \n**Note:** you will not use this entire amount. Mix it together and use about 2 1\/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe.  \n  \n2 teaspoons salt  \n½ Tablespoon dried thyme  \n½ Tablespoon dried basil  \n1 teaspoon dried oregano  \n1 teaspoon celery salt  \n½ Tablespoon black pepper  \n1 Tablespoon mustard powder  \n2 Tablespoons paprika  \n2 Tablespoons garlic salt  \n1 Tablespoon powdered ginger  \n1 Tablespoon pepper (use white pepper if you have it)\n\n**What should I serve with this chicken?**\n\nThe possibilities are endless. Some of our favorites are: [Southern Fried Okra](https:\/\/www.thecountrycook.net\/southern-fried-okra\/), [Potato Salad](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/), [Cole Slaw](https:\/\/www.thecountrycook.net\/southern-coleslaw\/), [Butter Swim Biscuits](https:\/\/www.thecountrycook.net\/butter-dip-biscuits\/) and [Macaroni and Cheese](https:\/\/www.thecountrycook.net\/no-boil-homemade-macaroni-and-cheese\/).\n\n![fried chicken pieces shown on a paper towel with a small bowl of sea salt to the side.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\n### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)\n- **whole chicken (cut up)** – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs.\n- **salt, pepper, garlic powder, onion powder** – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ.\n- **buttermilk** – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on [How to Make Buttermilk](https:\/\/www.thecountrycook.net\/how-to-make-buttermilk\/) (but seriously, try to use the real stuff here).\n- **hot sauce** – this is optional but adds a nice little kick.\n- **cornstarch** – this is what gives you that crispy skin so don’t skip it.\n- **peanut oil** – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil).\n\n![Ingredients needed to make The Best Southern Fried Chicken: chicken, salt, garlic powder, onion powder, buttermilk, hot sauce, flour, cornstarch, black pepper.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\n## HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:\nPlace the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.\n\n![cut up chicken in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\nAdd the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.\n\n![chicken pieces soaking in hot sauce and buttermilk in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\nIn a medium-sized bowl add the flour, cornstarch, salt and black pepper.\n\n![Flour, cornstarch and black pepper in a white bowl with a whisk set off to the side.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\nWhisk this mixture together until completely combined.\n\n![Whisk mixing up flour mixture in a bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\nTaking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.\n\n![Chicken pieces being coated in flour mixture in white bowl with a fork. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\nFill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.\n\n![Chicken in frying oil.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C\/svg%3E)\n\nChicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.\n\n![Chicken on paper towels with salt and hand holding up piece of Souther Fried Chicken.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1909'%20height='2560'%20viewBox='0%200%201909%202560'%3E%3C\/svg%3E)\n\nWhen the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.\n\n![Hand holding a leg piece of Southern Fried Chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1870'%20height='2560'%20viewBox='0%200%201870%202560'%3E%3C\/svg%3E)\n\n## HOW TO STORE:\n- Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.\n- Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.\n- If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.\n- To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.\n### CRAVING MORE SOUTHERN RECIPES?\n- [KFC Gravy](https:\/\/www.thecountrycook.net\/kfc-gravy\/)\n- [Southern Fried Catfish](https:\/\/www.thecountrycook.net\/fried-catfish\/)\n- [Chicken Fried Chicken](https:\/\/www.thecountrycook.net\/chicken-fried-chicken\/)\n- [Best Potato Salad Recipe](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n- [Chicken Fried Steak](https:\/\/www.thecountrycook.net\/chicken-fried-steaks-sawmill-gravy\/)\n- [Fried Apples](https:\/\/www.thecountrycook.net\/fried-apples\/)\n- [Country Fried Pork Chops](https:\/\/www.thecountrycook.net\/country-fried-pork-chops-and-gravy\/)\n- [Chicken and Dumplings](https:\/\/www.thecountrycook.net\/old-fashioned-chicken-and-dumplings\/)\n- [Southern Black Eyed Peas](https:\/\/www.thecountrycook.net\/southern-black-eyed-peas\/)\n- [Crock Pot Mississippi Pot Roast](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-pot-roast\/)\n- [Southern Pound Cake](https:\/\/www.thecountrycook.net\/southern-pound-cake\/)\n- [Banana Pudding](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n![Close up of The Best Southern Fried Chicken on metal tray thumbnail image](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## The Best Southern Fried Chicken (+Video)\n*If you want a crazy delicious chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine\\!*\n\n295 Reviews\n\n[Print](https:\/\/www.thecountrycook.net\/wprm_print\/the-best-southern-fried-chicken-video)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thecountrycook.net%2Fthe-best-southern-fried-chicken%2F&media=https%3A%2F%2Fwww.thecountrycook.net%2Fwp-content%2Fuploads%2F2021%2F02%2Fthumbnail-Southern-Fried-Chicken-scaled.jpg&description=The+Best+Southern+Fried+Chicken+%28%2BVideo%29&is_video=false)\n\n[Rate](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#commentform)\n\nPrep Time: 10 minutes minutes\n\nCook Time: 14 minutes minutes\n\nChilling: 8 hours hours\n\nTotal Time: 8 hours hours 24 minutes minutes\n\nServings: 4\n\nAuthor: [Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n- ▢\n  1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)\n- ▢\n  2 teaspoons kosher salt\n- ▢\n  2 teaspoons garlic powder\n- ▢\n  2 teaspoons onion powder\n- ▢\n  2 cups [buttermilk](https:\/\/www.target.com\/p\/tuscan-reduced-fat-cultured-buttermilk-1qt\/-\/A-82284746?aflt=plt)\n- ▢\n  2 Tablespoons [hot sauce](https:\/\/www.target.com\/p\/aleppo-pepper-38-roasted-garlic-hot-sauce-5-85oz-good-38-gather-8482\/-\/A-84115960?aflt=plt#lnk=sametab)\n- ▢\n  2 cup [all-purpose flour](https:\/\/www.target.com\/p\/gold-medal-all-purpose-flour-2lbs\/-\/A-13016243?aflt=plt#lnk=sametab)\n- ▢\n  1 cup cornstarch\n- ▢\n  2 teaspoons kosher salt\n- ▢\n  2 teaspoons paprika\n- ▢\n  2 teaspoons [black pepper](https:\/\/www.target.com\/p\/ground-black-pepper-3oz-good-38-gather-8482\/-\/A-77585121?aflt=plt#lnk=sametab)\n- ▢\n  [peanut oil](https:\/\/www.target.com\/p\/peanut-oil-128oz-good-38-gather-8482\/-\/A-78376456?aflt=plt) (for frying)\n- ▢\n  flaked salt (for serving, optional)\n\n### Instructions\n- Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices.\n- Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.\n- In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside.\n- Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly.\n  \n  Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely.\n- Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.\n- Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.\n- Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)\n- When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.\n\n### Video\n![YouTube video](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C\/svg%3E)\n\n### Notes\n- You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic\\!\n- The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch.\n- We used a whole cut up chicken, you can buy it that way or break down your own.\n- Peanut oil is the best for frying this recipe but canola or vegetable work as well.\n- I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends\\!\n- Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir.\n\nCourse: Main Course\n\nCuisine: American\n\n### Nutrition\nCalories: 727kcal \\| Carbohydrates: 61g \\| Protein: 43g \\| Fat: 33g \\| Sodium: 1598mg \\| Fiber: 2g \\| Sugar: 6g\n\n### Nutritional Disclaimer\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.\n\nDid you make this recipe?Share it on Instagram [@thecountrycook](https:\/\/www.instagram.com\/thecountrycook) and mention us [\\#thecountrycook](https:\/\/www.instagram.com\/explore\/tags\/thecountrycook)\\!\n\n### Related Posts:\n- [![Square image of finished browned turkey close up.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Easy Roast Turkey Recipe](https:\/\/www.thecountrycook.net\/easy-roast-turkey-recipe\/)\n- [![A few pieces of Cilantro Lime Chicken in a cast iron skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Cilantro Lime Chicken](https:\/\/www.thecountrycook.net\/cilantro-lime-chicken\/)\n- [![The Best Roast Chicken recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)The Best Roast Chicken](https:\/\/www.thecountrycook.net\/perfect-roast-chicken\/)\n- [![From hearty slow cooker soups to comforting pot roast dinners, there are plenty of crock pot recipes to choose from on this list of 75 Fall Crock Pot Dinners\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)75 Fall Crock Pot Dinners](https:\/\/www.thecountrycook.net\/75-fall-crock-pot-dinners\/)\n\n### Leave a Reply [Cancel reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#respond)\n## 214 Comments\n## Comments navigation\n[Older comments](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-2\/#comments)\n\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Brenda** says:\n   \n   [March 29, 2026 at 9:12 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-222892)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Very good fried chicken. Made it exactly to the recipe, no changes needed\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-222892)\n2. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Corine** says:\n   \n   [March 17, 2026 at 3:57 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-221512)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Delicious! So flavorful and perfectly seasoned and the chicken came out so moist\\!\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-221512)\n3. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Ray G** says:\n   \n   [March 15, 2026 at 6:37 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-221128)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Like another commenter said, I never leave recipe reviews but this recipe turned out great so I wanted to go out of my way to mention it. Chicken came out really crispy on the outside and moist on the inside and had a nice flavor even with using vegetable oil instead of peanut.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-221128)\n4. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Beverly** says:\n   \n   [March 8, 2026 at 4:56 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-220542)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’ve made this before but i added a 1\/4 cup of panko and it was a great addition.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-220542)\n5. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Shane** says:\n   \n   [March 5, 2026 at 12:21 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-220115)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    ok. now this was damn good, and honestly, i’m usually not even that crazy about fried chicken. but this takes me back to being a little kid in the 1990s and getting church’s for dinner on the friday nights when my dad wasn’t away from home working on the oil rig. thanks for bringing back some wonderful memories and the awesome recipe.\n   \n   keep up the good work.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-220115)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)** says:\n      \n      [March 5, 2026 at 4:36 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-220154)\n      \n      Loved reading your comment Shane! Nothing makes me happier than hearing that a recipe brought back good memories! I appreciate you taking the time to come back and comment 🙂\n      \n      [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-220154)\n6. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **LuAnn** says:\n   \n   [February 23, 2026 at 8:18 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-219200)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’ve never written a recipe review before, but feel this recipe is worth it. I followed the recipe and all the directions. This is best fried chicken I have ever had, not just that I’ve made. Even the left overs the next day were spectacular, and still crunchy! I will make over and over. Thank you for a great recipe\\!\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-219200)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)** says:\n      \n      [February 24, 2026 at 9:56 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-219258)\n      \n      I am thrilled you decided to comment on this recipe! It means more than you know when someone comments they enjoy the recipe. It really helps me to know how a recipe turned out for folks (most people just comment bad but not the good lol) so thank you so much for that\\!\n      \n      [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-219258)\n7. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Janet** says:\n   \n   [February 20, 2026 at 3:55 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-218928)\n   \n   Can this be done in an air fryer instead deep frying\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-218928)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)** says:\n      \n      [February 20, 2026 at 4:06 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-218929)\n      \n      It won’t come out the same and definitely not as crispy. You may want to find a recipe that was created especially for the air fryer.\n      \n      [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-218929)\n8. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Gloria** says:\n   \n   [February 18, 2026 at 10:45 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-218814)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I discovered a long forgotten bag of drumsticks in the freezer and treated them to your recipe. Could not have been better! Followed as written and couldn’t have been better. My cherished cast iron chicken fryer did it proud. Mashed potatoes, milk gravy and sautéed kale with\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-218814)\n9. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Julie** says:\n   \n   [February 16, 2026 at 5:56 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-218650)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Made this for the first time today, along with some biscuits and mashed potatoes. Big hit\\!\n   \n   [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-218650)\n10. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Carolyn W** says:\n    \n    [February 3, 2026 at 3:52 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-217537)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I followed this recipe exactly and my family loved it. Excellent and will definitely make this again\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-217537)\n11. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Grammie Pam** says:\n    \n    [February 2, 2026 at 1:39 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-217417)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I had a taste for great fried chicken and this hit it perfectly.  \n     It’s nice you can prep everything in advance and fry it when you want it.  \n     When the chicken cools off you can even taste all the good flavors.  \n     Make enough so you have leftovers the next day. Yummy,\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-217417)\n12. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **David** says:\n    \n    [January 30, 2026 at 8:45 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-217165)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I made this chicken tonight for dinner, it turned out great! There were a couple things I did do differently. For one, instead of using a whole chicken, I made it with just wings, a family favorite. I did marinate in the buttermilk, but because my family doesn’t really like heat, I cut the hot sauce in half, it still added flavor, but virtually no heat. I also, instead of frying all the way through, I only browned the wings in oil, then transferred them to a 375 degree oven to finish cooking. They turned out very crispy, and very moist. Love this recipe.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-217165)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Deborah** says:\n       \n       [February 1, 2026 at 5:36 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-217330)\n       \n       How long did you bake chicken on 375 after browning?\n       \n       [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-217330)\n13. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Bernice** says:\n    \n    [January 30, 2026 at 6:16 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-217154)\n    \n    Can chicken breast be used.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-217154)\n14. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Darrell lueth** says:\n    \n    [January 29, 2026 at 11:21 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-217048)\n    \n    Is 7 hrs enough marinade can’t wait\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-217048)\n15. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Lisa JJ** says:\n    \n    [January 25, 2026 at 8:15 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-216697)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I made this with regular milk, and it turned out great! I can only imagine how good it would have been if I had buttermilk\\!  \n     It was full of flavor and had the best crunch. Probably the best fried chicken I have ever had! Thank you for sharing it\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-216697)\n16. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Adam Bridges** says:\n    \n    [January 20, 2026 at 11:04 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-216389)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     only my second time ever frying chicken and it turned out absolutely perfect!\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-216389)\n17. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Penny** says:\n    \n    [January 19, 2026 at 7:05 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-216651)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Wow! This is the first time that fried chicken turned out good for me! What a difference that marinating makes! Thank you so much\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-216651)\n18. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Matt S** says:\n    \n    [December 29, 2025 at 10:08 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-212838)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This recipe was a HIT for the family. We subbed boneless chicken breasts and cut into tenders. Thank you for sharing\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-212838)\n19. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Susan Wikstrom** says:\n    \n    [December 21, 2025 at 12:31 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-211798)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This recipe is absolutely amazing it was relatively easy to make the chicken was so moist and juicy and the flavor phenomenal\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-211798)\n20. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Colleen Emery** says:\n    \n    [December 6, 2025 at 7:13 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-209839)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Absolutely fantastic!!!\\!  \n     Thank you for sharing\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-209839)\n21. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Mary** says:\n    \n    [November 25, 2025 at 12:24 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-208412)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Seriously the best fried chicken. Thank you for the great instructions and the video. It was all super helpful. Will definitely make again.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-208412)\n22. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Kirsten** says:\n    \n    [November 16, 2025 at 7:58 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-207509)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Made this recipe tonight with drumsticks and they were aaaaahhhhhmmmaaazzziiinnnggggg! Next time I’ll really let them marinate. Tonight I only had about an hour. Made scratch biscuits too. Praise Jesus for Sundays!\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-207509)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)** says:\n       \n       [November 17, 2025 at 11:51 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-207594)\n       \n       Hahahaha – yes!! Love hearing that Kirsten, thank you\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-207594)\n23. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Chris** says:\n    \n    [October 28, 2025 at 11:18 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-204701)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Tried this using chicken breast pieces and it worked perfectly. Served with mashed potatoes and brown gravy for a great meal. My go to recipe now for fried chicken.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-204701)\n24. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Anna** says:\n    \n    [October 24, 2025 at 12:53 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-203931)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I used this recipe to skillet fry breast pieces for biscuit sandwiches with honey butter. It was delicious, and much easier than I thought it would be. I will definitely use it again for all my fried chicken meals. Thank you for sharing.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-203931)\n25. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Marcus** says:\n    \n    [October 22, 2025 at 2:23 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-205092)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Seasoning was spot on. I will never make it any other way now\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-205092)\n26. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Big Rod** says:\n    \n    [October 20, 2025 at 10:17 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-203538)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I am 61-year-old from Georgia in search of a fried chicken recipe that can substitute my mom’s and my sister’s since they aren’t available. I don’t eat a lot of fried foods but when I do I wanted to be good.  \n     I was skeptical I follow the instructions to the tee. I even marinated the chicken for 24 hours. The chicken really took on the flavor of the marinade.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-203538)\n27. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Chloe Tan** says:\n    \n    [October 20, 2025 at 2:01 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-203466)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Great and easy recipe. Made it last night with a twist of other seasoning. Crispy and Crunchy. Thank You for sharing it.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-203466)\n28. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Donica** says:\n    \n    [October 12, 2025 at 3:24 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-202451)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Very forgiving recipe and it’s fantastic.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-202451)\n29. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Angela** says:\n    \n    [October 2, 2025 at 11:03 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-201005)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I always wanted to fry chicken with a Buttermilk recipe and last night, I finally did it with your recipe. my grandchildren loved the fried chicken and so did I. It was delicious, and the chicken was crispy and tender on inside. There was no leftovers as they ate every piece I fried. I helped too!! thank you for a great recipe. I will definitely be using this recipe again with frying chicken.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-201005)\n30. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Molly Craig** says:\n    \n    [September 28, 2025 at 10:04 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-200320)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     What a Wonderful recipe! I followed the recipe and it turned out perfect. My first 3 batches of 4 legs were perfect. The fourth batch burned so I started over with fresh oil and paid attention to the oil temp! Thank you!!! I don’t know how my grandmother made fried chicken every Sunday without a thermometer\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-200320)\n31. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Gail** says:\n    \n    [September 25, 2025 at 12:30 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-199783)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     My family absolutely loves this recipe for fried chicken. I used all boneless, skinless thighs. Chicken was very tasty, tender and crispy. This is now my go to fried chicken recipe.Ga\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-199783)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)** says:\n       \n       [September 26, 2025 at 12:14 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-199932)\n       \n       That means a lot to hear Gail – thank you\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-199932)\n32. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Abby** says:\n    \n    [September 23, 2025 at 1:55 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-199944)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     The best fried chicken I have ever made and I am not kidding! I have never been able to successfully fry chicken. It can seem easy but it’s not. Thank you so much for the video and step by step photos and your great directions. It all helped so much and it came out perfect for me for the first time ever!! I will never use another recipe in my life LOL\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-199944)\n33. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Justin** says:\n    \n    [September 14, 2025 at 5:53 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-198470)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Ive never reviewed a recipe, until now. This is the best fried chicken Ive ever had in my life. I doubled the buttermilk soak, did 6 chicken legs and 6 tenderloins. It was about perfect, probably could have had a couple more of each if needed. 10 out of 10. Will use this the rest of my life.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-198470)\n34. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Jen** says:\n    \n    [September 8, 2025 at 7:23 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-199470)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This is literally the perfect recipe. Followed your directions and it came out so crispy and the chicken was so good\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-199470)\n35. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Cristeen love** says:\n    \n    [August 7, 2025 at 10:16 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-193913)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Ok I am going to try it\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-193913)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Super Paul** says:\n       \n       [April 17, 2026 at 2:30 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-223754)\n       \n       That’s the spirit!\\!\n       \n       This is my very first time making fried chicken and I’m nervous as all hell! Been putting it off for too long but I’m going for it. No turning back now\\!  \n        \\*Plus, this post was on my birthday last year at the exact time I was born. That’s Bonkers\\!  \n        This is destined to be some damn tasty chicken!\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-223754)\n36. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Katie** says:\n    \n    [August 4, 2025 at 1:15 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-193815)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Thanks so much! Your recipe was so easy to follow and I so appreciated all the photos and the video so I knew I was doing it correctly every step of the way. Love your site and love this recipe\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-193815)\n37. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Moritz** says:\n    \n    [August 2, 2025 at 11:45 am](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-193292)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This is THE best\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-193292)\n38. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Paige** says:\n    \n    [July 31, 2025 at 9:54 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-193127)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Made this exactly as the recipe stated. It was perfect! Well seasoned, crispy, coating wasn’t falling off. My husband said it was great fried chicken (he doesn’t just give praise out without prompting 🙂 )  \n     This will now be my go to fried chicken recipe\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-193127)\n39. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Jackie** says:\n    \n    [July 30, 2025 at 1:01 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-193811)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Thank you for making your site so easy to navigate. Recipe printed out great but I found it easier to just follow on your site and activate that cook mode button so it doesn’t go dark lol. Your instructions are great and I am not a wonderful cook and I even I had success with this recipe. You have a new follower in me – thank you! Absolutely LOVE your site and seeing all the recipes you have!\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-193811)\n40. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Louis Hayes** says:\n    \n    [July 23, 2025 at 10:48 pm](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-3\/#comment-192223)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     The First time I tried this technique I received my first compliment for my fried chicken I am 74 yrs old Elder Louis Curtis Hayes\n    \n    [Reply](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/#comment-192223)\n\n## Comments navigation\n[Older comments](https:\/\/www.thecountrycook.net\/the-best-southern-fried-chicken\/comment-page-2\/#comments)\n\n#### Hi, I'm Brandie\n![Brandie Skibinski](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\nI’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I share approachable, easy recipes for the busy cook\\!\n\n##### [Read More About Brandie](https:\/\/www.thecountrycook.net\/about)\n#### TRENDING RECIPES\n[![Square photo with Homemade Yeast Rolls being brushed with butter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/homemade-dinner-rolls\/)\n\n## [Homemade Dinner Rolls](https:\/\/www.thecountrycook.net\/homemade-dinner-rolls\/)\n\n[![The Best Banana Pudding recipe from The Country Cook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n## [The Best Banana Pudding](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n[![Crock Pot Mac and Cheese recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n## [Crock Pot Mac and Cheese](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n[![The Best Potato Salad recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n\n## [Southern Potato Salad](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n\n[![The Best Ham Salad recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/the-best-ham-salad\/)\n\n## [The Best Ham Salad](https:\/\/www.thecountrycook.net\/the-best-ham-salad\/)\n\n[![Looking close up at a Slow Cooker full of Mississippi Beef and Noodles.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-beef-and-noodles\/)\n\n## [Crock Pot Mississippi Beef and Noodles](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-beef-and-noodles\/)\n\n[![A hand dipping a cracker in Cowboy Dip in the Crock Pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-cowboy-dip\/)\n\n## [Crock Pot Cowboy Dip](https:\/\/www.thecountrycook.net\/crock-pot-cowboy-dip\/)\n\n[![Easy Pistachio Cake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/pistachio-cake\/)\n\n## [Pistachio Cake](https:\/\/www.thecountrycook.net\/pistachio-cake\/)\n#### popular recipes\n[![Close up looking at a serving of Crock Pot Chicken and Gravy.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-chicken-and-gravy\/)\n\n## [Crock Pot Chicken and Gravy](https:\/\/www.thecountrycook.net\/crock-pot-chicken-and-gravy\/)\n\n[![Closely looking at a bowl of Chicken Spaghetti.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/chicken-spaghetti\/)\n\n## [Chicken Spaghetti](https:\/\/www.thecountrycook.net\/chicken-spaghetti\/)\n\n[![A serving utensil getting a Cheesy Chicken Crescent Roll from the baking dish full of them.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/cheesy-chicken-crescent-rolls\/)\n\n## [Cheesy Chicken Crescent Rolls](https:\/\/www.thecountrycook.net\/cheesy-chicken-crescent-rolls\/)\n\n[![Crock Pot Mississippi Pot Roast recipe from The Country Cook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-pot-roast\/)\n\n## [Mississippi Pot Roast](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-pot-roast\/)\n\n[![A crockpot full of Mississippi Meatballs.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-meatballs\/)\n\n## [Crock Pot Mississippi Meatballs](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-meatballs\/)\n\n[![Square image close up of serving spoon with Puff Pastry Chicken Pot Pie on it.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/puff-pastry-chicken-pot-pie\/)\n\n## [Puff Pastry Chicken Pot Pie](https:\/\/www.thecountrycook.net\/puff-pastry-chicken-pot-pie\/)\n\n[![Close up examining Tuna Noodle Casserole.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/tuna-noodle-casserole\/)\n\n## [Tuna Noodle Casserole](https:\/\/www.thecountrycook.net\/tuna-noodle-casserole\/)\n\n[![Pickled Banana Peppers](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/easy-pickled-banana-peppers\/)\n\n## [Easy Pickled Banana Peppers](https:\/\/www.thecountrycook.net\/easy-pickled-banana-peppers\/)\n\n- [Contact](https:\/\/www.thecountrycook.net\/contact\/)\n- [Privacy Policy](https:\/\/www.thecountrycook.net\/the-country-cook-privacy-policy\/)\n- [No AI](https:\/\/www.thecountrycook.net\/no-ai\/)\n- [DISCLAIMER](https:\/\/www.thecountrycook.net\/disclaimers\/)\n- [ACCESSIBILITY Policy](https:\/\/www.thecountrycook.net\/accessibility-statement\/)\n- [Sign Up For Emails](https:\/\/thecountrycook.us18.list-manage.com\/subscribe?u=cc09d4eea2053b6b9a88acbe5&id=b1e30a0783)\n\nCopyright © 2010-2026 • The Country Cook® • Brandie Skibinski  \n All Rights Reserved. Unless otherwise noted, all images and content here on  \n The Country Cook are original and copyright protected under the Digital Millennium Copyright Act.  \n As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.\n\nMy Cart\n\n0\n\nDiscount\n\nAdd Coupon Code\n\nSubtotal\n\nTotal Installments  (before discounts)\n\nBundle Discount\n\n[Checkout](https:\/\/www.thecountrycook.net\/checkout\/)\n\n0\n\n- [Cookbook](https:\/\/www.thecountrycook.net\/cookbook\/)\n- [Recipe Box](https:\/\/www.thecountrycook.net\/recipe-index\/)\n- [About](https:\/\/www.thecountrycook.net\/about-me\/)\n- [Trending](https:\/\/www.thecountrycook.net\/category\/trending\/)\n- [Videos](https:\/\/www.thecountrycook.net\/category\/videos\/)\n\nNotifications\n\n## Rate This Recipe","attrs_readable_markdown":"*If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine\\!*\n\n## FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN\nI’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.\n\n![The Best Southern Fried Chicken laid out on a parchment paper lined metal tray.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/first-image-Southern-Fried-Chicken-scaled.jpg)\n\n## FREQUENTLY ASKED QUESTIONS:\n**Can I substitute the buttermilk?**\n\nNo, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness.\n\n**Why add cornstarch to fried chicken batter?**\n\nThe mixture of the cornstarch and flour helps give it that extra crunchy exterior.\n\n**Can I use chicken breasts for fried chicken?**\n\nThis recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.\n\n**Do you have to fry chicken in peanut oil?**\n\nPeanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.\n\n**I always see southern cooks use a cast iron skillet for frying. How come you don’t?**\n\nI deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.\n\n**How do I make fried chicken taste more like KFC chicken?**\n\nWell, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1\/2 Tablespoons of this seasoning in with the flour\/cornstarch mixture).   \n**Note:** you will not use this entire amount. Mix it together and use about 2 1\/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe.\n\n2 teaspoons salt  \n½ Tablespoon dried thyme  \n½ Tablespoon dried basil  \n1 teaspoon dried oregano  \n1 teaspoon celery salt  \n½ Tablespoon black pepper  \n1 Tablespoon mustard powder  \n2 Tablespoons paprika  \n2 Tablespoons garlic salt  \n1 Tablespoon powdered ginger  \n1 Tablespoon pepper (use white pepper if you have it)\n\n![fried chicken pieces shown on a paper towel with a small bowl of sea salt to the side.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/main-image-Southern-Fried-Chicken-1-scaled.jpg)\n\n### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)\n- **whole chicken (cut up)** – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs.\n- **salt, pepper, garlic powder, onion powder** – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ.\n- **buttermilk** – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on [How to Make Buttermilk](https:\/\/www.thecountrycook.net\/how-to-make-buttermilk\/) (but seriously, try to use the real stuff here).\n- **hot sauce** – this is optional but adds a nice little kick.\n- **cornstarch** – this is what gives you that crispy skin so don’t skip it.\n- **peanut oil** – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil).\n\n![Ingredients needed to make The Best Southern Fried Chicken: chicken, salt, garlic powder, onion powder, buttermilk, hot sauce, flour, cornstarch, black pepper.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-6-scaled.jpg)\n\n## HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:\nPlace the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.\n\n![cut up chicken in a white bowl.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-scaled.jpg)\n\nAdd the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.\n\n![chicken pieces soaking in hot sauce and buttermilk in a white bowl.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-2-scaled.jpg)\n\nIn a medium-sized bowl add the flour, cornstarch, salt and black pepper.\n\n![Flour, cornstarch and black pepper in a white bowl with a whisk set off to the side.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-3-scaled.jpg)\n\nWhisk this mixture together until completely combined.\n\n![Whisk mixing up flour mixture in a bowl.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-5-scaled.jpg)\n\nTaking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.\n\n![Chicken pieces being coated in flour mixture in white bowl with a fork. ](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-4-scaled.jpg)\n\nFill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.\n\n![Chicken in frying oil.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Fried-Chicken-7-scaled.jpg)\n\nChicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.\n\n![Chicken on paper towels with salt and hand holding up piece of Souther Fried Chicken.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/The-Best-Southern-Fried-Chicken-scaled.jpg)\n\nWhen the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.\n\n![Hand holding a leg piece of Southern Fried Chicken](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/final-image-Southern-Fried-Chicken-drumstick-scaled.jpg)\n\n## HOW TO STORE:\n- Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.\n- Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.\n- If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.\n- To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.\n### CRAVING MORE SOUTHERN RECIPES?\n![Close up of The Best Southern Fried Chicken on metal tray thumbnail image](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/thumbnail-Southern-Fried-Chicken-200x200.jpg)\n\n- ▢\n  1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)\n- ▢\n  2 teaspoons kosher salt\n- ▢\n  2 teaspoons garlic powder\n- ▢\n  2 teaspoons onion powder\n- ▢\n  2 cups [buttermilk](https:\/\/www.target.com\/p\/tuscan-reduced-fat-cultured-buttermilk-1qt\/-\/A-82284746?aflt=plt)\n- ▢\n  2 Tablespoons [hot sauce](https:\/\/www.target.com\/p\/aleppo-pepper-38-roasted-garlic-hot-sauce-5-85oz-good-38-gather-8482\/-\/A-84115960?aflt=plt#lnk=sametab)\n- ▢\n  2 cup [all-purpose flour](https:\/\/www.target.com\/p\/gold-medal-all-purpose-flour-2lbs\/-\/A-13016243?aflt=plt#lnk=sametab)\n- ▢\n  1 cup cornstarch\n- ▢\n  2 teaspoons kosher salt\n- ▢\n  2 teaspoons paprika\n- ▢\n  2 teaspoons [black pepper](https:\/\/www.target.com\/p\/ground-black-pepper-3oz-good-38-gather-8482\/-\/A-77585121?aflt=plt#lnk=sametab)\n- ▢\n  [peanut oil](https:\/\/www.target.com\/p\/peanut-oil-128oz-good-38-gather-8482\/-\/A-78376456?aflt=plt) (for frying)\n- ▢\n  flaked salt (for serving, optional)\n\n- Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices.\n- Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.\n- In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside.\n- Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly.\n  \n  Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely.\n- Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.\n- Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.\n- Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)\n- When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.\n\n![YouTube video](https:\/\/i.ytimg.com\/vi\/nVUlxsbPPoM\/hqdefault.jpg)\n\n- You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic\\!\n- The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch.\n- We used a whole cut up chicken, you can buy it that way or break down your own.\n- Peanut oil is the best for frying this recipe but canola or vegetable work as well.\n- I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends\\!\n- Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir.\n\nCourse: Main Course\n\nCuisine: American\n\nCalories: 727kcal \\| Carbohydrates: 61g \\| Protein: 43g \\| Fat: 33g \\| Sodium: 1598mg \\| Fiber: 2g \\| Sugar: 6g\n\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.","meta_canonical":null}

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Meta Description	If you want a crazy delicious chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!
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Boilerpipe Text	If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine! FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN I’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one. FREQUENTLY ASKED QUESTIONS: Can I substitute the buttermilk? No, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness. Why add cornstarch to fried chicken batter? The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Can I use chicken breasts for fried chicken? This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature. Do you have to fry chicken in peanut oil? Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice. I always see southern cooks use a cast iron skillet for frying. How come you don’t? I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful. How do I make fried chicken taste more like KFC chicken? Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1/2 Tablespoons of this seasoning in with the flour/cornstarch mixture). Note: you will not use this entire amount. Mix it together and use about 2 1/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe. 2 teaspoons salt ½ Tablespoon dried thyme ½ Tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon celery salt ½ Tablespoon black pepper 1 Tablespoon mustard powder 2 Tablespoons paprika 2 Tablespoons garlic salt 1 Tablespoon powdered ginger 1 Tablespoon pepper (use white pepper if you have it) INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) whole chicken (cut up) – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs. salt, pepper, garlic powder, onion powder – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ. buttermilk – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on How to Make Buttermilk (but seriously, try to use the real stuff here). hot sauce – this is optional but adds a nice little kick. cornstarch – this is what gives you that crispy skin so don’t skip it. peanut oil – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil). HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN: Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices. Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight. In a medium-sized bowl add the flour, cornstarch, salt and black pepper. Whisk this mixture together until completely combined. Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer. Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes. When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. HOW TO STORE: Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp. Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating. If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months. To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through. CRAVING MORE SOUTHERN RECIPES? ▢ 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken) ▢ 2 teaspoons kosher salt ▢ 2 teaspoons garlic powder ▢ 2 teaspoons onion powder ▢ 2 cups buttermilk ▢ 2 Tablespoons hot sauce ▢ 2 cup all-purpose flour ▢ 1 cup cornstarch ▢ 2 teaspoons kosher salt ▢ 2 teaspoons paprika ▢ 2 teaspoons black pepper ▢ peanut oil (for frying) ▢ flaked salt (for serving, optional) Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt , 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices. Add 2 cups buttermilk and 2 Tablespoons hot sauce , stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight. In a medium-sized bowl, whisk together 2 cup all-purpose flour , 1 cup cornstarch , 2 teaspoons kosher salt , 2 teaspoons paprika and 2 teaspoons black pepper . Set aside. Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly. Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely. Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes. Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness) When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic! The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch. We used a whole cut up chicken, you can buy it that way or break down your own. Peanut oil is the best for frying this recipe but canola or vegetable work as well. I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends! Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir. Course: Main Course Cuisine: American Calories: 727 kcal \| Carbohydrates: 61 g \| Protein: 43 g \| Fat: 33 g \| Sodium: 1598 mg \| Fiber: 2 g \| Sugar: 6 g “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Markdown	[Skip to content](https://www.thecountrycook.net/the-best-southern-fried-chicken/#main) Trending Post: [White Chicken Enchiladas](https://www.thecountrycook.net/creamy-chicken-enchiladas/) [![The Country Cook Logo](https://www.thecountrycook.net/wp-content/uploads/2023/04/logo-tcc-new-2.svg)](https://www.thecountrycook.net/) - [Cookbook](https://www.thecountrycook.net/cookbook/) - [Recipe Box](https://www.thecountrycook.net/recipe-index/) - [About](https://www.thecountrycook.net/about-me/) - [Trending](https://www.thecountrycook.net/category/trending/) - [Videos](https://www.thecountrycook.net/category/videos/) Search Trending: [White Chicken Enchiladas](https://www.thecountrycook.net/creamy-chicken-enchiladas/) [![The Country Cook Logo](https://www.thecountrycook.net/wp-content/uploads/2023/04/logo-tcc-new-2.svg)](https://www.thecountrycook.net/) Search [Home](https://www.thecountrycook.net/) » [Dinner Recipes](https://www.thecountrycook.net/category/main-dishes/) » The Best Southern Fried Chicken # The Best Southern Fried Chicken [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C/svg%3E)](https://www.thecountrycook.net/author/)By[Brandie Skibinski](https://www.thecountrycook.net/author/) February 17, 2021 February 14, 2025 295 Reviews [JUMP TO RECIPE](https://www.thecountrycook.net/the-best-southern-fried-chicken/#recipe) If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine\! ## FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN I’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one. ![The Best Southern Fried Chicken laid out on a parchment paper lined metal tray.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1829'%20height='2560'%20viewBox='0%200%201829%202560'%3E%3C/svg%3E) ## FREQUENTLY ASKED QUESTIONS: Can I substitute the buttermilk? No, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness. Why add cornstarch to fried chicken batter? The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Can I use chicken breasts for fried chicken? This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature. Do you have to fry chicken in peanut oil? Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice. I always see southern cooks use a cast iron skillet for frying. How come you don’t? I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful. How do I make fried chicken taste more like KFC chicken? Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1/2 Tablespoons of this seasoning in with the flour/cornstarch mixture). Note: you will not use this entire amount. Mix it together and use about 2 1/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe. 2 teaspoons salt ½ Tablespoon dried thyme ½ Tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon celery salt ½ Tablespoon black pepper 1 Tablespoon mustard powder 2 Tablespoons paprika 2 Tablespoons garlic salt 1 Tablespoon powdered ginger 1 Tablespoon pepper (use white pepper if you have it) What should I serve with this chicken? The possibilities are endless. Some of our favorites are: [Southern Fried Okra](https://www.thecountrycook.net/southern-fried-okra/), [Potato Salad](https://www.thecountrycook.net/best-ever-potato-salad/), [Cole Slaw](https://www.thecountrycook.net/southern-coleslaw/), [Butter Swim Biscuits](https://www.thecountrycook.net/butter-dip-biscuits/) and [Macaroni and Cheese](https://www.thecountrycook.net/no-boil-homemade-macaroni-and-cheese/). ![fried chicken pieces shown on a paper towel with a small bowl of sea salt to the side.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) ### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) - whole chicken (cut up) – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs. - salt, pepper, garlic powder, onion powder – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ. - buttermilk – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on [How to Make Buttermilk](https://www.thecountrycook.net/how-to-make-buttermilk/) (but seriously, try to use the real stuff here). - hot sauce – this is optional but adds a nice little kick. - cornstarch – this is what gives you that crispy skin so don’t skip it. - peanut oil – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil). ![Ingredients needed to make The Best Southern Fried Chicken: chicken, salt, garlic powder, onion powder, buttermilk, hot sauce, flour, cornstarch, black pepper.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) ## HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN: Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices. ![cut up chicken in a white bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight. ![chicken pieces soaking in hot sauce and buttermilk in a white bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) In a medium-sized bowl add the flour, cornstarch, salt and black pepper. ![Flour, cornstarch and black pepper in a white bowl with a whisk set off to the side.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) Whisk this mixture together until completely combined. ![Whisk mixing up flour mixture in a bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. ![Chicken pieces being coated in flour mixture in white bowl with a fork. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer. ![Chicken in frying oil.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E) Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes. ![Chicken on paper towels with salt and hand holding up piece of Souther Fried Chicken.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1909'%20height='2560'%20viewBox='0%200%201909%202560'%3E%3C/svg%3E) When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. ![Hand holding a leg piece of Southern Fried Chicken](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1870'%20height='2560'%20viewBox='0%200%201870%202560'%3E%3C/svg%3E) ## HOW TO STORE: - Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp. - Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating. - If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months. - To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through. ### CRAVING MORE SOUTHERN RECIPES? - [KFC Gravy](https://www.thecountrycook.net/kfc-gravy/) - [Southern Fried Catfish](https://www.thecountrycook.net/fried-catfish/) - [Chicken Fried Chicken](https://www.thecountrycook.net/chicken-fried-chicken/) - [Best Potato Salad Recipe](https://www.thecountrycook.net/best-ever-potato-salad/) - [Chicken Fried Steak](https://www.thecountrycook.net/chicken-fried-steaks-sawmill-gravy/) - [Fried Apples](https://www.thecountrycook.net/fried-apples/) - [Country Fried Pork Chops](https://www.thecountrycook.net/country-fried-pork-chops-and-gravy/) - [Chicken and Dumplings](https://www.thecountrycook.net/old-fashioned-chicken-and-dumplings/) - [Southern Black Eyed Peas](https://www.thecountrycook.net/southern-black-eyed-peas/) - [Crock Pot Mississippi Pot Roast](https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/) - [Southern Pound Cake](https://www.thecountrycook.net/southern-pound-cake/) - [Banana Pudding](https://www.thecountrycook.net/best-banana-pudding/) ![Close up of The Best Southern Fried Chicken on metal tray thumbnail image](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## The Best Southern Fried Chicken (+Video) If you want a crazy delicious chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine\! 295 Reviews [Print](https://www.thecountrycook.net/wprm_print/the-best-southern-fried-chicken-video) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thecountrycook.net%2Fthe-best-southern-fried-chicken%2F&media=https%3A%2F%2Fwww.thecountrycook.net%2Fwp-content%2Fuploads%2F2021%2F02%2Fthumbnail-Southern-Fried-Chicken-scaled.jpg&description=The+Best+Southern+Fried+Chicken+%28%2BVideo%29&is_video=false) [Rate](https://www.thecountrycook.net/the-best-southern-fried-chicken/#commentform) Prep Time: 10 minutes minutes Cook Time: 14 minutes minutes Chilling: 8 hours hours Total Time: 8 hours hours 24 minutes minutes Servings: 4 Author: [Brandie Skibinski](https://www.thecountrycook.net/author/) Cook Mode Prevent your screen from going dark ### Ingredients - ▢ 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken) - ▢ 2 teaspoons kosher salt - ▢ 2 teaspoons garlic powder - ▢ 2 teaspoons onion powder - ▢ 2 cups [buttermilk](https://www.target.com/p/tuscan-reduced-fat-cultured-buttermilk-1qt/-/A-82284746?aflt=plt) - ▢ 2 Tablespoons [hot sauce](https://www.target.com/p/aleppo-pepper-38-roasted-garlic-hot-sauce-5-85oz-good-38-gather-8482/-/A-84115960?aflt=plt#lnk=sametab) - ▢ 2 cup [all-purpose flour](https://www.target.com/p/gold-medal-all-purpose-flour-2lbs/-/A-13016243?aflt=plt#lnk=sametab) - ▢ 1 cup cornstarch - ▢ 2 teaspoons kosher salt - ▢ 2 teaspoons paprika - ▢ 2 teaspoons [black pepper](https://www.target.com/p/ground-black-pepper-3oz-good-38-gather-8482/-/A-77585121?aflt=plt#lnk=sametab) - ▢ [peanut oil](https://www.target.com/p/peanut-oil-128oz-good-38-gather-8482/-/A-78376456?aflt=plt) (for frying) - ▢ flaked salt (for serving, optional) ### Instructions - Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices. - Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight. - In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside. - Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly. Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely. - Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. - Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes. - Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness) - When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. ### Video ![YouTube video](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C/svg%3E) ### Notes - You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic\! - The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch. - We used a whole cut up chicken, you can buy it that way or break down your own. - Peanut oil is the best for frying this recipe but canola or vegetable work as well. - I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends\! - Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir. Course: Main Course Cuisine: American ### Nutrition Calories: 727kcal \\| Carbohydrates: 61g \\| Protein: 43g \\| Fat: 33g \\| Sodium: 1598mg \\| Fiber: 2g \\| Sugar: 6g ### Nutritional Disclaimer “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used. Did you make this recipe?Share it on Instagram [@thecountrycook](https://www.instagram.com/thecountrycook) and mention us [\#thecountrycook](https://www.instagram.com/explore/tags/thecountrycook)\! ### Related Posts: - [![Square image of finished browned turkey close up.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Easy Roast Turkey Recipe](https://www.thecountrycook.net/easy-roast-turkey-recipe/) - [![A few pieces of Cilantro Lime Chicken in a cast iron skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Cilantro Lime Chicken](https://www.thecountrycook.net/cilantro-lime-chicken/) - [![The Best Roast Chicken recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)The Best Roast Chicken](https://www.thecountrycook.net/perfect-roast-chicken/) - [![From hearty slow cooker soups to comforting pot roast dinners, there are plenty of crock pot recipes to choose from on this list of 75 Fall Crock Pot Dinners\!](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)75 Fall Crock Pot Dinners](https://www.thecountrycook.net/75-fall-crock-pot-dinners/) ### Leave a Reply [Cancel reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#respond) ## 214 Comments ## Comments navigation [Older comments](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-2/#comments) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Brenda says: [March 29, 2026 at 9:12 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-222892) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Very good fried chicken. Made it exactly to the recipe, no changes needed [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-222892) 2. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Corine says: [March 17, 2026 at 3:57 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-221512) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Delicious! So flavorful and perfectly seasoned and the chicken came out so moist\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-221512) 3. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Ray G says: [March 15, 2026 at 6:37 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-221128) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Like another commenter said, I never leave recipe reviews but this recipe turned out great so I wanted to go out of my way to mention it. Chicken came out really crispy on the outside and moist on the inside and had a nice flavor even with using vegetable oil instead of peanut. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-221128) 4. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Beverly says: [March 8, 2026 at 4:56 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-220542) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’ve made this before but i added a 1/4 cup of panko and it was a great addition. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-220542) 5. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Shane says: [March 5, 2026 at 12:21 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-220115) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ok. now this was damn good, and honestly, i’m usually not even that crazy about fried chicken. but this takes me back to being a little kid in the 1990s and getting church’s for dinner on the friday nights when my dad wasn’t away from home working on the oil rig. thanks for bringing back some wonderful memories and the awesome recipe. keep up the good work. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-220115) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie Skibinski](https://www.thecountrycook.net/author/) says: [March 5, 2026 at 4:36 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-220154) Loved reading your comment Shane! Nothing makes me happier than hearing that a recipe brought back good memories! I appreciate you taking the time to come back and comment 🙂 [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-220154) 6. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) LuAnn says: [February 23, 2026 at 8:18 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-219200) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’ve never written a recipe review before, but feel this recipe is worth it. I followed the recipe and all the directions. This is best fried chicken I have ever had, not just that I’ve made. Even the left overs the next day were spectacular, and still crunchy! I will make over and over. Thank you for a great recipe\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-219200) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie Skibinski](https://www.thecountrycook.net/author/) says: [February 24, 2026 at 9:56 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-219258) I am thrilled you decided to comment on this recipe! It means more than you know when someone comments they enjoy the recipe. It really helps me to know how a recipe turned out for folks (most people just comment bad but not the good lol) so thank you so much for that\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-219258) 7. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Janet says: [February 20, 2026 at 3:55 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-218928) Can this be done in an air fryer instead deep frying [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-218928) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie Skibinski](https://www.thecountrycook.net/author/) says: [February 20, 2026 at 4:06 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-218929) It won’t come out the same and definitely not as crispy. You may want to find a recipe that was created especially for the air fryer. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-218929) 8. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Gloria says: [February 18, 2026 at 10:45 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-218814) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I discovered a long forgotten bag of drumsticks in the freezer and treated them to your recipe. Could not have been better! Followed as written and couldn’t have been better. My cherished cast iron chicken fryer did it proud. Mashed potatoes, milk gravy and sautéed kale with [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-218814) 9. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Julie says: [February 16, 2026 at 5:56 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-218650) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Made this for the first time today, along with some biscuits and mashed potatoes. Big hit\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-218650) 10. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Carolyn W says: [February 3, 2026 at 3:52 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-217537) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I followed this recipe exactly and my family loved it. Excellent and will definitely make this again\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-217537) 11. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Grammie Pam says: [February 2, 2026 at 1:39 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-217417) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I had a taste for great fried chicken and this hit it perfectly. It’s nice you can prep everything in advance and fry it when you want it. When the chicken cools off you can even taste all the good flavors. Make enough so you have leftovers the next day. Yummy, [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-217417) 12. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) David says: [January 30, 2026 at 8:45 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-217165) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I made this chicken tonight for dinner, it turned out great! There were a couple things I did do differently. For one, instead of using a whole chicken, I made it with just wings, a family favorite. I did marinate in the buttermilk, but because my family doesn’t really like heat, I cut the hot sauce in half, it still added flavor, but virtually no heat. I also, instead of frying all the way through, I only browned the wings in oil, then transferred them to a 375 degree oven to finish cooking. They turned out very crispy, and very moist. Love this recipe. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-217165) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Deborah says: [February 1, 2026 at 5:36 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-217330) How long did you bake chicken on 375 after browning? [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-217330) 13. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Bernice says: [January 30, 2026 at 6:16 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-217154) Can chicken breast be used. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-217154) 14. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Darrell lueth says: [January 29, 2026 at 11:21 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-217048) Is 7 hrs enough marinade can’t wait [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-217048) 15. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Lisa JJ says: [January 25, 2026 at 8:15 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-216697) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I made this with regular milk, and it turned out great! I can only imagine how good it would have been if I had buttermilk\! It was full of flavor and had the best crunch. Probably the best fried chicken I have ever had! Thank you for sharing it\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-216697) 16. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Adam Bridges says: [January 20, 2026 at 11:04 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-216389) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) only my second time ever frying chicken and it turned out absolutely perfect!\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-216389) 17. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Penny says: [January 19, 2026 at 7:05 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-216651) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Wow! This is the first time that fried chicken turned out good for me! What a difference that marinating makes! Thank you so much\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-216651) 18. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Matt S says: [December 29, 2025 at 10:08 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-212838) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This recipe was a HIT for the family. We subbed boneless chicken breasts and cut into tenders. Thank you for sharing\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-212838) 19. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Susan Wikstrom says: [December 21, 2025 at 12:31 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-211798) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This recipe is absolutely amazing it was relatively easy to make the chicken was so moist and juicy and the flavor phenomenal [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-211798) 20. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Colleen Emery says: [December 6, 2025 at 7:13 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-209839) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Absolutely fantastic!!!\! Thank you for sharing\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-209839) 21. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Mary says: [November 25, 2025 at 12:24 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-208412) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Seriously the best fried chicken. Thank you for the great instructions and the video. It was all super helpful. Will definitely make again. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-208412) 22. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Kirsten says: [November 16, 2025 at 7:58 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-207509) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Made this recipe tonight with drumsticks and they were aaaaahhhhhmmmaaazzziiinnnggggg! Next time I’ll really let them marinate. Tonight I only had about an hour. Made scratch biscuits too. Praise Jesus for Sundays!\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-207509) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie Skibinski](https://www.thecountrycook.net/author/) says: [November 17, 2025 at 11:51 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-207594) Hahahaha – yes!! Love hearing that Kirsten, thank you\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-207594) 23. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Chris says: [October 28, 2025 at 11:18 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-204701) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Tried this using chicken breast pieces and it worked perfectly. Served with mashed potatoes and brown gravy for a great meal. My go to recipe now for fried chicken. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-204701) 24. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Anna says: [October 24, 2025 at 12:53 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-203931) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I used this recipe to skillet fry breast pieces for biscuit sandwiches with honey butter. It was delicious, and much easier than I thought it would be. I will definitely use it again for all my fried chicken meals. Thank you for sharing. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-203931) 25. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Marcus says: [October 22, 2025 at 2:23 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-205092) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Seasoning was spot on. I will never make it any other way now\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-205092) 26. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Big Rod says: [October 20, 2025 at 10:17 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-203538) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I am 61-year-old from Georgia in search of a fried chicken recipe that can substitute my mom’s and my sister’s since they aren’t available. I don’t eat a lot of fried foods but when I do I wanted to be good. I was skeptical I follow the instructions to the tee. I even marinated the chicken for 24 hours. The chicken really took on the flavor of the marinade. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-203538) 27. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Chloe Tan says: [October 20, 2025 at 2:01 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-203466) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Great and easy recipe. Made it last night with a twist of other seasoning. Crispy and Crunchy. Thank You for sharing it. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-203466) 28. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Donica says: [October 12, 2025 at 3:24 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-202451) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Very forgiving recipe and it’s fantastic. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-202451) 29. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Angela says: [October 2, 2025 at 11:03 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-201005) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I always wanted to fry chicken with a Buttermilk recipe and last night, I finally did it with your recipe. my grandchildren loved the fried chicken and so did I. It was delicious, and the chicken was crispy and tender on inside. There was no leftovers as they ate every piece I fried. I helped too!! thank you for a great recipe. I will definitely be using this recipe again with frying chicken. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-201005) 30. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Molly Craig says: [September 28, 2025 at 10:04 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-200320) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) What a Wonderful recipe! I followed the recipe and it turned out perfect. My first 3 batches of 4 legs were perfect. The fourth batch burned so I started over with fresh oil and paid attention to the oil temp! Thank you!!! I don’t know how my grandmother made fried chicken every Sunday without a thermometer\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-200320) 31. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Gail says: [September 25, 2025 at 12:30 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-199783) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) My family absolutely loves this recipe for fried chicken. I used all boneless, skinless thighs. Chicken was very tasty, tender and crispy. This is now my go to fried chicken recipe.Ga [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-199783) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie Skibinski](https://www.thecountrycook.net/author/) says: [September 26, 2025 at 12:14 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-199932) That means a lot to hear Gail – thank you\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-199932) 32. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Abby says: [September 23, 2025 at 1:55 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-199944) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) The best fried chicken I have ever made and I am not kidding! I have never been able to successfully fry chicken. It can seem easy but it’s not. Thank you so much for the video and step by step photos and your great directions. It all helped so much and it came out perfect for me for the first time ever!! I will never use another recipe in my life LOL [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-199944) 33. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Justin says: [September 14, 2025 at 5:53 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-198470) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Ive never reviewed a recipe, until now. This is the best fried chicken Ive ever had in my life. I doubled the buttermilk soak, did 6 chicken legs and 6 tenderloins. It was about perfect, probably could have had a couple more of each if needed. 10 out of 10. Will use this the rest of my life. [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-198470) 34. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Jen says: [September 8, 2025 at 7:23 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-199470) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This is literally the perfect recipe. Followed your directions and it came out so crispy and the chicken was so good\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-199470) 35. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Cristeen love says: [August 7, 2025 at 10:16 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-193913) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Ok I am going to try it [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-193913) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Super Paul says: [April 17, 2026 at 2:30 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-223754) That’s the spirit!\! This is my very first time making fried chicken and I’m nervous as all hell! Been putting it off for too long but I’m going for it. No turning back now\! \Plus, this post was on my birthday last year at the exact time I was born. That’s Bonkers\! This is destined to be some damn tasty chicken!\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-223754) 36. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Katie* says: [August 4, 2025 at 1:15 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-193815) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Thanks so much! Your recipe was so easy to follow and I so appreciated all the photos and the video so I knew I was doing it correctly every step of the way. Love your site and love this recipe\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-193815) 37. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Moritz says: [August 2, 2025 at 11:45 am](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-193292) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This is THE best [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-193292) 38. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Paige says: [July 31, 2025 at 9:54 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-193127) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Made this exactly as the recipe stated. It was perfect! Well seasoned, crispy, coating wasn’t falling off. My husband said it was great fried chicken (he doesn’t just give praise out without prompting 🙂 ) This will now be my go to fried chicken recipe\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-193127) 39. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Jackie says: [July 30, 2025 at 1:01 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-193811) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Thank you for making your site so easy to navigate. Recipe printed out great but I found it easier to just follow on your site and activate that cook mode button so it doesn’t go dark lol. Your instructions are great and I am not a wonderful cook and I even I had success with this recipe. You have a new follower in me – thank you! Absolutely LOVE your site and seeing all the recipes you have!\! [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-193811) 40. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Louis Hayes says: [July 23, 2025 at 10:48 pm](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-3/#comment-192223) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) The First time I tried this technique I received my first compliment for my fried chicken I am 74 yrs old Elder Louis Curtis Hayes [Reply](https://www.thecountrycook.net/the-best-southern-fried-chicken/#comment-192223) ## Comments navigation [Older comments](https://www.thecountrycook.net/the-best-southern-fried-chicken/comment-page-2/#comments) #### Hi, I'm Brandie ![Brandie Skibinski](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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Readable Markdown	If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine\! ## FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN I’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one. ![The Best Southern Fried Chicken laid out on a parchment paper lined metal tray.](https://www.thecountrycook.net/wp-content/uploads/2021/02/first-image-Southern-Fried-Chicken-scaled.jpg) ## FREQUENTLY ASKED QUESTIONS: Can I substitute the buttermilk? No, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness. Why add cornstarch to fried chicken batter? The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Can I use chicken breasts for fried chicken? This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature. Do you have to fry chicken in peanut oil? Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice. I always see southern cooks use a cast iron skillet for frying. How come you don’t? I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful. How do I make fried chicken taste more like KFC chicken? Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1/2 Tablespoons of this seasoning in with the flour/cornstarch mixture). Note: you will not use this entire amount. Mix it together and use about 2 1/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe. 2 teaspoons salt ½ Tablespoon dried thyme ½ Tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon celery salt ½ Tablespoon black pepper 1 Tablespoon mustard powder 2 Tablespoons paprika 2 Tablespoons garlic salt 1 Tablespoon powdered ginger 1 Tablespoon pepper (use white pepper if you have it) ![fried chicken pieces shown on a paper towel with a small bowl of sea salt to the side.](https://www.thecountrycook.net/wp-content/uploads/2021/02/main-image-Southern-Fried-Chicken-1-scaled.jpg) ### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) - whole chicken (cut up) – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs. - salt, pepper, garlic powder, onion powder – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ. - buttermilk – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on [How to Make Buttermilk](https://www.thecountrycook.net/how-to-make-buttermilk/) (but seriously, try to use the real stuff here). - hot sauce – this is optional but adds a nice little kick. - cornstarch – this is what gives you that crispy skin so don’t skip it. - peanut oil – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil). ![Ingredients needed to make The Best Southern Fried Chicken: chicken, salt, garlic powder, onion powder, buttermilk, hot sauce, flour, cornstarch, black pepper.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-6-scaled.jpg) ## HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN: Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices. ![cut up chicken in a white bowl.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-scaled.jpg) Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight. ![chicken pieces soaking in hot sauce and buttermilk in a white bowl.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-2-scaled.jpg) In a medium-sized bowl add the flour, cornstarch, salt and black pepper. ![Flour, cornstarch and black pepper in a white bowl with a whisk set off to the side.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-3-scaled.jpg) Whisk this mixture together until completely combined. ![Whisk mixing up flour mixture in a bowl.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-5-scaled.jpg) Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. ![Chicken pieces being coated in flour mixture in white bowl with a fork. ](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-4-scaled.jpg) Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer. ![Chicken in frying oil.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Fried-Chicken-7-scaled.jpg) Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes. ![Chicken on paper towels with salt and hand holding up piece of Souther Fried Chicken.](https://www.thecountrycook.net/wp-content/uploads/2021/02/The-Best-Southern-Fried-Chicken-scaled.jpg) When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. ![Hand holding a leg piece of Southern Fried Chicken](https://www.thecountrycook.net/wp-content/uploads/2021/02/final-image-Southern-Fried-Chicken-drumstick-scaled.jpg) ## HOW TO STORE: - Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp. - Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating. - If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months. - To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through. ### CRAVING MORE SOUTHERN RECIPES? ![Close up of The Best Southern Fried Chicken on metal tray thumbnail image](https://www.thecountrycook.net/wp-content/uploads/2021/02/thumbnail-Southern-Fried-Chicken-200x200.jpg) - ▢ 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken) - ▢ 2 teaspoons kosher salt - ▢ 2 teaspoons garlic powder - ▢ 2 teaspoons onion powder - ▢ 2 cups [buttermilk](https://www.target.com/p/tuscan-reduced-fat-cultured-buttermilk-1qt/-/A-82284746?aflt=plt) - ▢ 2 Tablespoons [hot sauce](https://www.target.com/p/aleppo-pepper-38-roasted-garlic-hot-sauce-5-85oz-good-38-gather-8482/-/A-84115960?aflt=plt#lnk=sametab) - ▢ 2 cup [all-purpose flour](https://www.target.com/p/gold-medal-all-purpose-flour-2lbs/-/A-13016243?aflt=plt#lnk=sametab) - ▢ 1 cup cornstarch - ▢ 2 teaspoons kosher salt - ▢ 2 teaspoons paprika - ▢ 2 teaspoons [black pepper](https://www.target.com/p/ground-black-pepper-3oz-good-38-gather-8482/-/A-77585121?aflt=plt#lnk=sametab) - ▢ [peanut oil](https://www.target.com/p/peanut-oil-128oz-good-38-gather-8482/-/A-78376456?aflt=plt) (for frying) - ▢ flaked salt (for serving, optional) - Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices. - Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight. - In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside. - Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly. Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely. - Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. - Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes. - Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness) - When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. ![YouTube video](https://i.ytimg.com/vi/nVUlxsbPPoM/hqdefault.jpg) - You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. It gives time for the buttermilk to do its magic\! - The mixture of the cornstarch and flour helps give it that extra crunchy exterior. Don’t like it crunchy? Just leave out the cornstarch. - We used a whole cut up chicken, you can buy it that way or break down your own. - Peanut oil is the best for frying this recipe but canola or vegetable work as well. - I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. If you aren’t accustomed to frying, it can be difficult to maintain the proper temperature so an electric deep fryer is very helpful. If you find the chicken is darkening too quickly on the outside, it probably means your oil has gotten too hot so it’s very important to maintain temperature. Again, if you are not accustomed to frying, thermometers safe for frying and a meat thermometer are your best friends\! - Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir. Course: Main Course Cuisine: American Calories: 727kcal \\| Carbohydrates: 61g \\| Protein: 43g \\| Fat: 33g \\| Sodium: 1598mg \\| Fiber: 2g \\| Sugar: 6g “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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