Southern Fried Chicken Recipe

Indulge in the irresistible charm of Southern cuisine with this delectable fried chicken recipe. Crispy on the outside, tender on the inside, and served alongside fluffy rice, it’s a dish that brings comfort and satisfaction to any meal.


  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 2 cups cooked rice, for serving


  1. In a large bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken thighs and drumsticks, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
  2. In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
  3. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, shaking off any excess.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat, filling it about halfway up the sides. Carefully place the chicken pieces into the hot oil, skin-side down.
  5. Fry the chicken in batches, making sure not to overcrowd the pan, until golden brown and cooked through, about 10-12 minutes per side. The internal temperature of the chicken should reach 165°F (75°C).
  6. Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Allow the chicken to rest for a few minutes before serving.
  7. Serve the Southern fried chicken hot alongside cooked rice. Enjoy the crispy, flavorful goodness of this classic Southern dish!

Note: For extra flavor, you can season the cooked rice with a bit of salt, pepper, and butter, or customize it with your favorite herbs and spices.

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