Southern Fried Chicken

There is nothing more southern than “Fried Chicken” at least I’d like to think so. It has been made in every southern household for generations. There are so many variations and flavor profiles of fried chicken that spans years and no household in the south is complete without their favorite variation of this absolutely delicious main dish.

All of my recipes calls for a brown paper bag, however, I can not find brown bags anywhere anymore. I have searched and searched to no avail. They are either very very small or extra extra large. I can never find just the regular size. The hunt continues. lol. Anyway, the recipe has everything mixed in the bag and then fried directly into a vat of oil. I have adapted this recipe and made it easier to get that crisp outer texture and a juicy flavorful chicken on the inside. And you can achieve this without a brown bag of any sort. lol.

Now when it comes to delicious chicken, you have to make sure your seasoning is very well seasoned. Most of the seasoning comes off in the cooking process and if it is not well seasoned, well, you are left with a bland fried chicken. We don’t want that. This recipe is so flavorful, crisp, juicy and so delicious. You can pair this with any side dish you like. It is so versatile. So let’s get right on in to it!~

Southern Fried Chicken


1 to 2 lbs chicken ( of choice~ I usually use thighs or legs)
2 cups buttermilk
1/4 cup buttermilk
2 1/2 cups flour
1 tbsp pepper
1 tbsp salt
1 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp lawry’s seasoned salt
1/2 tsp tumeric
1/2 tsp cayenne pepper (more or less to taste)
1/2 tsp oregano
1/2 tsp parsley
oil for frying


  1. In a bowl combine the chicken and the 2 cups of buttermilk and let stand up to 1 hour. This helps to get rid of that chicken-y flavor and allows the chicken to become for juicy and flavorful.
  2. In a large skillet add enough oil to come up 1/4 to 1/3 of the pan. Turn heat to medium low and allow to come to temp. Preheat your oven to 375*.
  3. In the mean time: In a large bowl combine the flour and all of your seasoning. Mix really well so that all of the flour has seasoning. Add the 1/4 cup buttermilk and stir with a spoon to combine. Only mix until you get medium crumbles in the flour.
  4. Make sure all of the chicken has buttermilk on it and dredge in the flour mixture pressing the mixture into the chicken. Place on a plate and set aside until all of the chicken is coated well with the flour mixture.
  5. Now that your oil is hot and ready for frying ( if you are using a thermometer it should read between 350 and 365) Place the chicken carefully into the pan and cook 2 to 3 minutes on each side or until golden brown.
  6. Remove the chicken to a sheet pan that has been lined with parchment or a sil-pat and a cookie rack on top ( make sure the rack is oven proof. Most are oven proof.) Bake The chicken for 30 to 45 minutes depending on the size of the chicken. The juices should run clear. You can also cut a larger piece of chicken near the bone and make sure there is no blood. Or you can use a thermometer and it should read 165*. Keep in mind that white meat cooks faster than dark meat so I would keep a close eye on it.
  7. Remove the chicken, when fully, cooked to a plate to cool slightly before serving. this will allow the juices to redistribute in the chicken and the crust to crisp up more. I always allow mine to sit about 5 to 8 minutes before serving.

The cookie rack allows the grease and oil to drain off the chicken so it is not drowning in oil and you lose all of that wonderful crispy crust. It also allows air to flow around the chicken resulting in an even cooking temp so you can have the juiciest chicken with that crispy outer crust. I never cook chicken any other way. It is not completely healthy but fried foods seldom are. They are just not sitting in all of that oil and it doesn’t get greasy. I love that. I feel a little bit better eating a non healthy food knowing that not all of that oil is on my chicken. lol.

Now you can serve this however your heart desires. I often switch up what I serve it with from mashed potatoes to steamed veggies. It is just how i’m feeling on that day. The flavor pairs well with anything. And remember, A well seasoned chicken is a delicious chicken. lol Just have fun! And those crunchy bits………are everything!

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