Old Fashioned Southern Fried Chicken (Like Grandma’s)

This Southern Fried Chicken Recipe is an easy to follow and will have your family pleased at how crunchy, and seasoned this is.

If you are looking for a Sunday Soul Recipe than this would serve as a staple dish.

Southern food = Comfort food

This Southern Fried Chicken recipe may bring back fond memories at your grandmother’s house on Sunday afternoons.

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Why You’ll Love This Recipe

• Classic flavor – Perfectly seasoned and fried for that Southern-style crunch.
• Juicy inside, crispy outside – The buttermilk marinade ensures tender chicken every time.
• Family-friendly – A dish that everyone will gather around for seconds.
• Perfect for any occasion – From weeknight dinners to picnics and potlucks.

Southern Fried Chicken

In this post, I’ll walk you through step-by-step how to make classic Southern Fried Chicken at home—crispy, juicy, and full of that authentic flavor you know and love.

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Ingredients You’ll Need

For the Chicken:

• 1 whole chicken (cut into 8 pieces) or 3 lbs of drumsticks/thighs
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon black pepper
• 1 ½ teaspoons salt
• Vegetable oil or peanut oil (for frying)

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Step-by-Step Instructions

Step 1: Marinate the Chicken

Place chicken pieces in a large bowl or zip-top bag and cover with buttermilk. Let it marinate for at least 4 hours, or overnight for maximum tenderness and flavor.

Step 2: Season the Flour Coating

In a shallow dish, combine flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well—this is what gives your chicken that classic Southern flavor.

Step 3: Dredge the Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even coating.

For extra crispy chicken, dip it back into the buttermilk and flour mixture a second time.

Step 4: Fry Until Golden Brown

Heat oil in a large cast iron skillet or Dutch oven to 350°F. Fry chicken in batches, skin-side down first, for 12–15 minutes, turning once, until golden brown and cooked through. (Internal temp should reach 165°F.)

Place cooked chicken on a wire rack over a baking sheet to drain—this keeps it crispy.

Step 5: Serve & Enjoy

Let chicken rest for 5 minutes before serving. Serve hot with your favorite Southern sides like this Southern Baked Mac and Cheese.

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What to Serve with Southern Fried Chicken

No plate of fried chicken is complete without comforting sides! Here are some Southern favorites to pair with your crispy chicken:

• Buttermilk Biscuits – warm and buttery.
• Mashed Potatoes & Gravy – creamy and smooth.
• Macaroni and Cheese – rich and cheesy.
• Coleslaw – cool and refreshing.
• Collard Greens or Green Beans – a hearty vegetable side.
• Cornbread – sweet and crumbly.

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Tips for the Best Fried Chicken

• Don’t skip the buttermilk. It tenderizes the chicken and adds flavor. However, there are alternatives below.
• Keep oil at 350°F. Too hot and the outside will burn before the inside cooks; too low and the chicken will be greasy.
• Use a cast iron skillet. It holds heat well and gives the chicken an even, crispy crust.
• Rest before serving. Letting the chicken rest helps the juices redistribute.
• Double dredge. For an extra crunchy crust, dredge twice in flour.

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Variations to Try

• Spicy Southern Fried Chicken – Add extra cayenne and hot sauce to the buttermilk marinade.
• Oven-Fried Chicken – Bake dredged chicken on a wire rack at 425°F for 40 minutes for a lighter version.
• Air Fryer Southern Chicken – Spray chicken with oil and cook at 375°F for 25–30 minutes, flipping halfway.
• Buttermilk Brined Wings – Use the same process for crispy fried wings.

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Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Reheat in the oven at 375°F until hot and crispy.
• Avoid the microwave: It makes the coating soggy. Instead, reheat in the oven or air fryer.

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Frequently Asked Questions

Q: Can I make this recipe without buttermilk?
Yes! Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar as a quick substitute.

Q: What oil is best for frying chicken?
Peanut oil is traditional, but vegetable or canola oil works well too.

Q: How do I keep my chicken crispy after frying?
Drain it on a wire rack instead of paper towels to keep the coating crunchy.