How To Make Southern Fried Chicken: Step-by-Step Guide

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In the Deep South, fried chicken has deep roots, especially in Louisiana cuisine. It’s historically associated with African American and Southern culture, having been adapted by enslaved African cooks from traditional African cooking techniques.

If you want to know how to make delicious fried chicken, read on.

How To Make Tasty Fried Chicken

Fried chicken became a staple in the South and is celebrated as part of many cultural gatherings and family meals. The popularity of soul food restaurants helped introduce fried chicken to a broader audience, making it a beloved dish nationwide.

Here’s a simple and classic recipe for crispy fried chicken:

Ingredients

4-6 chicken pieces (thighs, drumsticks, breasts, or wings)
2 cups buttermilk (or regular milk with a splash of lemon juice or vinegar)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for heat)
Oil for frying (vegetable, canola, or peanut oil)

Instructions

Marinate the Chicken: In a large bowl, pour the buttermilk over the chicken pieces, ensuring they’re fully covered. Marinate in the refrigerator for at least 1 hour (or up to 24 hours for extra tenderness).
Prepare the Flour Coating: In a separate bowl, mix the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Coat the Chicken: Take each chicken piece out of the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, pressing firmly to make sure each piece is thoroughly coated. For extra crunch, you can dip the chicken back into the buttermilk and coat it in the flour mixture again for a double coating.
Heat the Oil: In a large, deep skillet or Dutch oven, pour oil to about 1-1.5 inches deep and heat it to 350°F (175°C). A thermometer is helpful to keep the temperature consistent.
Fry the Chicken: Carefully add a few pieces of chicken to the hot oil, being sure not to overcrowd the pan (which lowers the oil temperature). Fry each side for about 10-15 minutes or until golden brown, crispy, and cooked through (internal temperature of 165°F).
Drain: Place the fried chicken on a plate lined with paper towels or a wire rack to let excess oil drain off.
Serve: Allow to cool slightly before serving, as fried chicken is best enjoyed when warm and crispy.

Tips

Oil Temperature: Keep the oil at 350°F. Too hot, and the outside burns before the inside is done; too cool, and the chicken gets greasy.
Resting: Letting the chicken rest for a few minutes after frying can help the crust stay crispy.

Final Word

Fried chicken is versatile and can be adapted to a wide range of flavors, from spicy to sweet or tangy, depending on seasonings and sauces. It’s also easy to find and affordable, available from fast-food restaurants to high-end eateries. Its portability makes it convenient, whether for home meals, picnics, or gatherings.

Chains like KFC helped spread fried chicken globally, adapting it to local flavors while maintaining its appeal as a comfort food. In many countries, fried chicken has been adopted and reimagined with regional flavors, making it a worldwide favorite while retaining its fundamental appeal.

Enjoy your homemade fried chicken!

Read our guide on how to make Louisiana Gumbo.

New Orleans is one of the most convenient places to travel to and from. A large part of that is because Louis Armstrong International Airport is so accessible.

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Keisha Smith

Keisha Smith is a Contributing Writer who attended college at Southern University A&M College in Baton Rouge. She is currently writing a book on south Louisiana culture.