southern fried chicken recipes

Southern Fried Chicken


Infused with spices that pack a punch of flavour, soaked in buttermilk for tender juiciness, and deep-fried to golden perfection, this Southern Fried Chicken is the ultimate Southern staple.


To Marinate the Chicken

  • 8 Chicken drumsticks
  • 1 teaspoon Salt
  • 1 teaspoon Blackpepper
  • 1 tsp Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • 1 teaspoon Chicken bouillon
  • 1 large Egg
  • 1 tablespoon Hot sauce adjust or add more
  • 2 cups Buttermilk

For the Flour Mix

  • 2 cups All-purpose flour
  • ½ cup Cornstarch
  • 1½ teaspoon Salt
  • 2 teaspoon Paprika
  • 1 teaspoon Blackpepper


  1. Combine the chicken with all its ingredients except the buttermilk and mix well to coat. Add the buttermilk last and mix again till well combined.
  2. Cover and let it marinate in the fridge for at least 5 hours, preferably overnight. The longer it marinates, the better.
  3. In a Ziplock bag, add the ingredients for the flour mix and shake until well combined.
  4. Add oil to a pot or deed fryer and let it preheat to 350℉. If using a pot, use a thermometer for accurate temperature.
  5. Remove chicken one at a time from the buttermilk mixture, shake off excess liquid, and put it inside the flour mix in the ziplock bag.
    Note: Do not put them all at once. Put about 3-4 pieces in batches. Now shake until they are well coated.
  6. Shake off excess flour from each chicken and place it on a rack. Repeat the process with the rest of the chicken.
  7. Optional: You can repeat the coating process by dipping the chicken in the buttermilk and flour mix. Do this when you are done with the first chicken coating.
  8. Discard any remaining buttermilk or flour mix.
  9. Let the chicken sit on the rack for a few minutes until the coating looks pasty.
  10. Add the chicken pieces to the hot oil and fry. About 3-4 pieces at a time depending on your fryer or pot size.
  11. Deep fry until golden brown for about 12-15 minutes and internal temperature reaches 165℉.
  12. When fully cooked, remove and place on an absorbent paper. Continue the frying process with the remaining chicken.