The Best Southern Fried Chicken Recipe | Yummly

The Best Southern Fried Chicken

Lise M.: "Tried to RATE = 5 STARS, my screen wouldn't move…" Read More
Read Directions
Add to Meal Planner
The Best Southern Fried Chicken

Add to Meal Planner


Here’s the Southern-style buttermilk fried chicken of your dreams, and the traditional soul food dish, extra crispy on the outside, juicy on the inside, and seasoned to perfection. The secrets: For tenderness, marinate the chicken in buttermilk. For a crispy coating, include cornstarch in the dredging mixture, let the coating stand until pasty before frying, and drain the chicken on a rack rather than paper towels. This recipe uses a whole cut-up chicken, split into breasts, drumsticks, wings, and thighs. However, you can also pick your favorite parts such as the thigh or breast only. Though you can marinate the chicken for as little as 3 hours, you can go up to 24 hours, and the chicken will get extra tender and absorb more buttermilk flavor. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.


  • 6 lb. whole chicken (cut up; save the back and rest of the carcass for making chicken stock; or use 8 pieces of your favorite cuts of chicken)
  • 2 cups buttermilk (whole-milk, if available, or low-fat)
  • 2 Tbsp. hot sauce (such as Crystal)
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 4 tsp. kosher salt
  • 2 tsp. granulated garlic
  • 2 tsp. granulated onion
  • 2 tsp. chili powder
  • 1 packet sazon seasoning (preferably with saffron, such as Goya brand; or use a little extra salt or some chicken bouillon)
  • canola oil (for frying)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Cut chicken breasts in half if they’re large. Combine buttermilk and hot sauce in a large bowl or zip-top bag. Place chicken in bowl and stir until chicken is completely coated. (If using a zip-top bag, seal bag, then set it in a large bowl to prevent possible spills.)
    2. Cover bowl and let chicken marinate in the refrigerator for at least 3 hours and up to 24 hours.
    3. Put flour, cornstarch, salt, granulated garlic, granulated onion, chili powder, and sazón in a large brown paper bag and toss to combine. Alternatively, use a medium-sized bowl and whisk ingredients to combine. Set aside.
    View 5 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    Calories820Calories from Fat170
    Total Fat19g29%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate57g19%
    Dietary Fiber2g8%
    Vitamin A8%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Reviewer Profile Image
    Lise M. a year ago
    Tried to RATE = 5 STARS, my screen wouldn't move over far enough for me to be able to tap, all the stars. This was Great, Awesome, the crispest crust! I have been able to achieve on my fried chicken & I am a seasoned cook, have tried many recipes. This recipe even worked well for my Fried Green Tomatoes - of course I didn't soak the tomatoes pieces, in Buttermilk, longer than 20min. I didn't want them to be soggy, because I soaked them for too long. I will admit, I left the chicken on the racks for 30 - 45min, after adding to the flour mixture, before frying, don't know if that helped or not. I also spirnkled with Black Pepper, while the pieces were on the racks. I season to preference, so probably added more spices, than what was called for - either way I really liked the chicken. I also kept, the chicken pieces (used thighs), warm @ 350 degrees, instead of the lowest oven setting - the chicken did fine, remained crispy & didn't dry out. I did use my electric skillet, set @ 340 degrees, to cook the chicken, which kept the Temperature, even & I believe is a plus I will definitely cook this recipe, again. Thank you, for sharing. Lise