Some dishes are more than just food—they’re tradition. Southern Fried Chicken is one of those time-honored recipes that feels like home with every bite. Perfectly seasoned, golden-brown crust on the outside, tender and juicy on the inside—it’s the kind of meal that makes you close your eyes and smile after the first taste.
I’m grateful for recipes like this because they’re as much about the memories they create as the flavor they deliver. Whether it’s Sunday dinner with family, a backyard picnic, or a holiday gathering, Southern fried chicken has a way of bringing everyone to the table.
Why You’ll Love This Recipe
- Golden & crispy – That perfect crunch when you bite in.
- Juicy inside – Tender chicken that stays moist.
- Simple ingredients – Pantry staples, big flavor.
- Crowd-pleaser – Always a hit at gatherings.
What Does It Taste Like?
Imagine a perfectly seasoned crust—lightly salty, with a hint of pepper and a touch of savory warmth—giving way to juicy, flavorful chicken inside. Every bite is both crispy and tender, with that satisfying crunch that only real fried chicken can give.
Ingredients
- Chicken pieces (drumsticks, thighs, wings, or breasts)
- 1 cup milk
- 2 large eggs, beaten
- 2 cups all-purpose flour
- Salt and black pepper, to taste
- Oil for frying (vegetable or peanut oil works best)
Tools You’ll Need
- Large mixing bowls
- Deep skillet or Dutch oven
- Tongs
- Wire rack or paper towels for draining
Step-by-Step Instructions
- Prep the Chicken
- Rinse chicken pieces and pat dry. Season with salt and pepper.
- Make the Egg Wash
- In a bowl, whisk together milk and beaten eggs.
- Prepare the Flour Dredge
- Place flour in a separate bowl and season with salt and pepper (add paprika, garlic powder, or cayenne if you like extra flavor).
- Coat the Chicken
- Dip each piece of chicken in the flour, then the egg mixture, then back into the flour for a double coating. Press the flour onto the chicken to help it stick.
- Fry the Chicken
- Heat about 1–2 inches of oil in a deep skillet over medium heat until it reaches 350°F (175°C). Carefully add chicken, skin side down, without crowding the pan. Fry 10–15 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
- Drain & Serve
- Transfer chicken to a wire rack or paper towels to drain excess oil. Serve hot.
Tips for the Best Fried Chicken
- Double dredge for extra crunch.
- Don’t overcrowd the pan—it keeps the oil hot for crispier results.
- Use a thermometer to maintain oil temperature for even cooking.
- Let it rest on a rack instead of a plate to keep the crust crisp.
Storage Instructions
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10–15 minutes to maintain crispiness.
FAQ
Can I soak chicken in buttermilk?
Yes—marinating in buttermilk for a few hours makes it even more tender and flavorful.
Can I oven-fry instead?
Yes—coat chicken, then bake on a greased rack at 400°F (200°C) until crispy and cooked through.
What oil is best?
Peanut oil is traditional, but vegetable or canola oil also work well.
Conclusion
This Classic Southern Fried Chicken is proof that simple ingredients can create unforgettable flavor. Crispy, juicy, and made with love—it’s a recipe you’ll come back to again and again.
More Southern Comfort Recipes
- Buttermilk Biscuits
- Creamy Mac and Cheese
- Collard Greens with Bacon
📌 If you make this recipe, share your photos on Pinterest—I’d love to see your golden, crispy chicken!
Nutritional Information (per piece, drumstick): ~210 calories, 12g fat, 12g carbs, 14g protein
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