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Traditional Southern Fried Chicken

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Learn how to make crispy juicy fried chicken like a pro with this recipe, and step by step video tutorial.

Crispy and tender southern fried chicken served on a floral plate.


 

A Simple Traditional Southern Fried Chicken Recipe!

I just love southern fried chicken, but I’m sure that you all know that by now. I don’t care if it’s a deep fried chicken recipe or a pan fried chicken recipe. I’m down for both! Although I’ve shared a recipe for southern fried chicken a few years ago ( I still think it’s better than Popeye’s y’all!), I actually have another southern fried chicken recipe that I use as well. A lot of traditional southern fried chicken recipes, are actually buttermilk fried chicken recipes. However, that is not the only way to make southern fried chicken. Instead of using buttermilk, they brine the chicken in a salt & sugar water. This method is actually my favorite, and my fried chicken always comes out extra moist & juicy whenever I use the brine. I actually shared the salt & sugar brine method in my crispy fried chicken wing post . However, I season the chicken differently in this post.

What is the secret to good fried chicken?

There are many secrets to delicious fried chicken, so let me run them down. Number one. Make sure that your chicken is thoroughly seasoned. Many people make a mistake, and only focus on seasoning the breading of the chicken, but in order to have amazingly delicious fried chicken the chicken must also be seasoned in the inside as well. I will go over this more later on in this post. Another secret to good fried chicken is to make sure that you use the proper oil to fry the chicken in. There are many oils on the market, but it’s important to choose the right one. You’ll want to stay away from oils that don’t have a high smoking point . My favorite oils to fry my traditional fried chicken in are corn oil, peanut oil, and/ canola oil. Another secret to making good fried chicken is creating the perfect breading. You want to make sure that you use the right seasonings, and spices for your breading. 

Perfectly seasoned chicken on a shiny aluminum baking sheet ready for the fryer.

What should I soak my chicken in before frying?

Many people like to use buttermilk to brine their chicken overnight. The acid in the buttermilk helps tenderize the chicken, and the saltiness from the buttermilk actually adds flavor. The result ends in having tender, juicy chicken. As amazing as this sounds, buttermilk is not needed for amazing fried chicken. I don’t know if y’all have seen the prices at the grocery store lately, but buttermilk ain’t cheap! I refuse to use an ingredient if I don’t have to, especially if I can save some money. Instead of using buttermilk, I make a brine out of simple ingredients that I already have in my house. The brine consists of water, sugar, and salt. Simple stuff right? Believe me when I tell you, that this brine works just as good if not better than buttermilk.

Crispy golden brown southern fried chicken served on a floral platter.

Ingredients used for this traditional fried chicken

BRINE

  • 8 cups cold water
  • 2 tbsp kosher salt
  • 4 tbsp sugar

Chicken recipe

  • 4 – 5 lb whole chicken cut into 8 pieces( or 4-5 lbs of chicken parts)
  • 1/2 cup mild hot sauce I use Frank’s Red Hot for this recipe
  • 2 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 1/2 tsp seasoning salt
  • 1 tsp ground black pepper
  • 1 tbsp poultry seasoning
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 4 cups of peanut oil for frying

Do you do egg or flour first for fried chicken?

No eggs are used in this recipe, because it’s not needed. Instead I use a mild hot sauce as a binder, and it works wonderfully! If you’re not a fan of using hot sauce you can indeed use two lightly beaten eggs as a binder. You will coat the chicken with the binder first, then drench the chicken with flour after.

Is flour or cornstarch better for fried chicken?

I actually use a combination of both! The flour, and cornstarch combo results in nice crispy crunchy breading. I promise you that once you try this combination, you won’t want to try any other breading. Along with the flour, and cornstarch the breading is also combined with seasonings. The seasonings used are seasoning salt, black pepper, poultry seasoning, onion powder, garlic powder, and cayenne peppers.

What parts are the best pieces of chicken to fry?

Most of the time I buy a whole chicken, and cut it into 8 parts.

  • 2 legs
  • 2 wings
  • 2 things
  • and I cut the breast in half

After the chicken is cut & cleaned, I let it sit in the brine overnight. Again, the brine is just a simple mix of water, salt, and sugar. NO ….the chicken will not be sweet! 

What does the brine do? It tenderizes the chicken, making it super juicy. It also enhances the flavor.

The next day, I simply remove the chicken from the brine. I DON’T rinse the chicken!

I then place all of the chicken in a large mixing bowl, and pour 1/2 cup of mild hot sauce all of the chicken. This doesn’t make the chicken spicy, but it add a ton of flavor!

The next step is coating the chicken in a mixture all purpose flour, cornstarch, and seasoning & spices.

Why do I add cornstarch? To make the chicken EXTRA crispy.

I prefer to fry my southern fried chicken in peanut oil, because it has a high smoke point. It also adds a nice light flavor to the chicken as well.

I fry the chicken in the peanut oil between 350 to 375 degrees .

Instructions for cooking fried chicken

  1. Make sure that the chicken is nice and clean.
  2. Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
  3. Stir until the salt and sugar dissolve.
  4. Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
  5. Make sure that the chicken is covered with brine.
  6. Cover the bowl/container, then place in the refrigerator overnight
  7. Drain the brine from the bowl, but do not rinse the chicken.
  8. Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
  9. Next, combine the all purpose flour, cornstarch, and all of the seasonings
  10. Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
  11. Shake the bag, until the chicken is well coated with flour.
  12. Remove the chicken from the bag, and shake off any excess flour.
  13. Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
  14. Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
  15. Carefully add in the chicken, and fry until it’s completely cooked throughout, and golden brown.
  16. Place the chicken on a paper towel lined plate.
  17. Serve and enjoy!

Why Isn’t My Fried Chicken Crispy?

If your fried chicken isn’t crispy, chances are you didn’t cook it at the right temperature. When you’re frying the chicken be sure to fry it in oil that is between 350-375 F degrees !

While you’re here, check out some of my other fried chicken recipes!

EASY SKILLET FRIED CHICKEN RECIPE FOR BEGINNERS

WAFFLE FRIED CHICKEN

SOUTHERN OVEN FRIED CHICKEN

COCONUT CURRY FRIED CHICKEN

 

This traditional southern fried chicken recipe is freaking amazing y’all! Definitely try it out, and tell me what you think in the comment section below.

Also be sure to check out these side dish suggestions

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Fried Chicken

Traditional Southern Fried Chicken

This recipe can be pan fried or deep fried, but what makes it really Southern are the way you prepare the batter for the skin. Use peanut oil to give the skin an extra crispy texture!
Print Recipe Pin Recipe
Course Dinner
Cuisine Southern
Keyword fried chicken, Southern Fried Chicken
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours

Ingredients

BRINE

Chicken recipe

Instructions

  • Make sure that the chicken is nice and clean.
  • Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
  • Stir until the salt and sugar dissolve.
  • Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
  • Make sure that the chicken is covered with the brine.
  • Cover the bowl/container, then place in the refrigerator overnight
  • Drain the brine from the bowl, but do not rinse the chicken.
  • Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
  • Next, combine the all purpose flour, cornstarch, and all of the seasonings
  • Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
  • Shake the bag, until the chicken is well coated with flour.
  • Remove the chicken from the bag, and shake off any excess flour.
  • Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
  • Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
  • Carefully add in the chicken, and fry until it’s completely cooked throughout, and golden brown.
  • Place the chicken on a paper towel lined plate.
  • Serve and enjoy!
If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2024 I Heart Recipes
Recipe by: I Heart Recipes
Traditional Southern Fried Chicken | I Heart Recpies

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  2. Rosie
    I luv your videos and have had many good meals due to your recipes . I must admit , I enjoy YOU giving step by step tutorials,… please continue…..

    Reply

    • Hi Miriam. I appreciate your feedback. I will continue to do video tutorials, but not for every recipe. XOXO

      Reply

  3. 5 stars
    Thanks so much Rosie, i actually couldn’t cook at all but you’ve saved my life, I discovered you in 2009 i was getting married in 2010 i lived in Detroit and my Husband in the Carolinas, i knew i had to get my grown woman on i never hag children and always dated guys that took me out to eat so cooking and being a good wife weren’t on my agenda, but lord knows i started Praying and researching areas i feel short in, and i promise God lead me to you, i started practicing recipes next thing you know I’m cooking every other day and Love it…. once we moved in our home he never had a clue i never cooked. So once again Thanks Love

    Reply

  4. This chicken looks delicious! I’ve never brined my chicken, always used buttermilk, but I will definitely use this recipe when I fry chicken again. Pinned. Thanks for sharing another fantastic recipe.

    Reply

  5. 5 stars
    The Southern Fried chicken (Traditional) is so freakin gooood! I love it and had turnip greens, spinach, mustard greens mixed. Cooked the greens with smoked cajun seasoned turkey meat. Made a bowl of tater salad. Family and I had a delicous dinner, Next time the fried chicken will be a breakfast treat with cheese grits , scrambled eggs and buttermilk biscuits with some maple syrup. Thanks for the recipe

    Reply

    • 5 stars
      Sounds like a winner to me. I am trying not to salivate all over myself right about now. Dinner chicken-yum!! Breakfast chicken with grits, etc ? Oh my…my..my…my!!!
      That’s ti everyone!!

      Reply

  6. This chicken looks amazing! I will definitely have to try it this way; i need a good fried chicken recipe in my life 🙂

    Reply

  7. Thank you so much for your wonderful recipes. I have used most of them especially your desserts. You actually taught me how to bake!!

    Reply

  8. 5 stars
    Hey Rosie, I absolutely love all your recipes. Your peach cobbler is my favorite so far but it changes everyday. I would love to see your spin on a great Po’Boy. Keep up the great work

    Reply

  9. Would you please do a tutorial on how to cut up a chicken? Those small whole chicken fryers are the best, but I have no clue how to cut them up into pieces. Thanks!

    Reply

  10. Hi Rosie! Quick question, I’d love to dedicate pre-planning chicken for dinner a day or more in advance; but I can’t. What’s the shortest amount of time I can brine the chicken? Would beating the brine first matter?

    Reply

  12. I’ve NEVER in my life fried chicken. I most definitely want to try your recipe. When pan frying, how long do you let the chicken cook on each side?

    Reply

  13. I was so excited to see your Southern fried chicken recipe using a brine instead of soaking chicken in buttermilk! I’ve lived in the South my whole life so buttermilk is the usual recipe, but I have a sweet adopted son who is very allergic to dairy and peanuts. So I can’t use buttermilk or peanut oil any more. I had given up on making fried chicken that was crispy and still moist inside, but your recipe looks like the perfect answer. I’ll try brining the chicken and frying in vegetable oil. Thank you for this recipe.

    Reply

  14. 5 stars
    I love all your recipes.I am from the south .Can you Bake the chicken instead of frying and have you ever baked it..

    Reply

  15. Rosie, you are truly a God Send! Your recipes are truly superb. There is just one teensy-wensi thing I would like to see in your instructions when it could be helpful, especially for those of us who don’t have a real solid handle on judging capacities and measurements. State the size of pan or pot that you used when making the recipe…that is the diameter and depth. That info would be very helpful for me for the Southern Fried Chicken recipe.(The diameter of the pan directly affects the depth of the cooking oil when the amount of oil is specified)

    Reply

  16. I have been making fried chicken for years, and obliviously the wrong way! The chicken came out perfect, like I bought it out of a restaurant. Who would know the key is using peanut oil for frying because of the high boiling point? Who knew? I will always cook it this way . The seasonings were great too!

    Reply

  17. 5 stars
    Rosie, I looked over your sight with increasing interest and then planted a bookmark firmly on my browser’s header bar. I’m white and from a family of 10 children, so, like you, we grew up poor in SW Indiana; so close to the South. :-). Many of the foods we ate then are what is now called “soul food” but were just “food” to us then. 🙂 The restaurants in N. California where I live, that serve anything close to soul food, are few and far between.
    I intend to try brining my chicken before I fry it next time. I’ve brined turkeys and chickens before baking, broiling or on the grill (BBQ here in CA…LOL) but never thought of this. Do you have a tutorial on the brine mix, it’s been so many years since I used sugar in a brine I don’t remember the ratio.
    Thanks for sharing.
    David

    Reply

    • Hi David! I’m glad that you found and like my blog! I don’t have a video tutorial for this recipe. However, the recipe for the brine is included in the recipe. 🙂

      Reply

  18. Hi Rosie,

    I LOVE me some fried chicken girl! I have never brined my chicken, after cleaning it I’ve just always seasoned it well and fried it. (Gotta have well seasoned soul food now). I’ve always been afraid that it would be too salty sitting in a salt brine for a long period of time. I’ll definitely give this recipe a try, your recipes are off the chain! Continue on❣

    Reply

  19. Hello Rosie,

    I’m going to try your Southern Fried Chicken recipe this weekend for my husband. I can cook a lot of Mexican dishes for him, but I could never master fried chicken. Your recipe seems easy enough. Just a quick question, when picking out the chicken parts. Is it best to stick with legs and wings than breast? I’m afraid the breast will be too thick and not cook all the way. I’m so afraid of serving raw chicken. Also another question, what would you recommend a good southern side dish to go with the fried chicken?

    Reply

  21. Made this for dinner tonight and another “Thank you Rosie!” I don’t know why the cornstarch made it so different,

    One thing to add — if anyone is like me and loves pan gravy with her fried chicken, definitely set aside the seasoning flour to make the gravy. Best gravy EVAH! But adjust for the cornstarch, a natural thickener which keeps on going! 😀

    Reply

  22. This was absolutely wonderful! The only thing I would do is cut back on the season salt.
    Family loved it!
    Thank you!

    Reply

  23. 5 stars
    Thanks, Rosie for your fried chicken recipe. This recipe saved the day. I made it for a gathering of great cooks In Harlem and they loved it! I am
    From the West Coast so you know I had to really come with it. Some people dIdn’t even get a chance to taste it before it was gone. I was worried but I followed the recipe to a “T” and it was the bomb! Thanks again, girl! You are the best. Many blessings!

    Reply

  24. Hi Rosie,
    Do you need to brine the chicken overnight? I’m trying out your recipe and I forgot to brine the chicken. Can I brine the chicken up to 12-14 hours instead?

    Reply

  25. 5 stars
    This is a 10 star recipe. I made fried chicken as part of my son birthday dinner. Oh my goodness this was the best chicken ever. I didn’t even get a chance to take a pic because it was finish. I made it according to your instructions NO changes made. Your meat sauce is next.

    Reply

  26. 5 stars
    HOLY COW!
    The chicken I made didn’t look as good as yours, but it was by and far the best tasting fried chicken I have ever made. The brining, the hot sauce….everything! WOW!!

    Thank you❤️

    Reply

  27. Best. Fried. Chicken. Ever. Who knew that brining in a couple of tablespoons of sugar and salt would make such a difference, but it absolutely does, as does the corn starch in the flour. OK, the hot sauce too. Use the recipe. I deep fried ours and it turned out crazy good. Thanks Rosie!

    Reply

  29. 5 stars
    This fried chicken recipe is as good as the reviews say! I followed the instructions to the letter and boy, was it amazing! It was odd that the hot sauce and poultry seasoning didn’t come through as pronounced as I thought they would. My mom LOVES wings and I can’t wait to make these for her. Thanks for sharing your wonderful recipe!

    Reply

  30. 5 stars
    Oh my gosh, I made it and that was the best fried chicken I ever had!
    And I’m 60 yrs old so I’ve had some fried chicken before! The only thing that makes me sad is I wish I could’ve been bringing this chicken to cookouts in earlier years.
    I definitely received raves about it, Thank you so much for posting it. I wrote this one down in my good recipe book.

    Reply

  31. 5 stars
    This chicken is truly a winner. The hot sauce coating was a game changer. Help the coating stay on much better than egg. Seriously sista…FIRE!!!

    Reply

  32. 5 stars
    I’ve made fried chicken all different ways, but this was by far the best! Oh, man, was it good!

    Reply

  33. 5 stars
    Rosie your recipe is my one-and-only, go-to, fail-safe, fool-proof way to fry chicken. Perfect every time! You are a Queen!

    Reply

  34. 5 stars
    I’m southern and was taught by my great grandmother how to make fried chicken but… WOW I think this recipe made the best fried chicken i have ever had!!! Thank you so much for sharing it.

    Reply

  35. 5 stars
    As I’ve already commented this chicken is amazing. One little trick I use is, if you save your bacon grease, adding a couple of tablespoons to the oil is nice. It gives even more flavor to a wonderful recipe.

    Reply

  36. 5 stars
    OUTStanding! I’ve been frying chicken forever.. and done it several different ways. Even duplicating KFC in my own kitchen. But this brine is not only the simplest, but the BEST for the results you want. I know you’re not supposed to try a new method on guests…. but I had friends over this past Saturday .. and the gamble worked like a charm.
    The ratio of salt/sugar was perfect… do this exactly as written and you will not be disappointed! Thank You, Rosie!
    A New Fan

    Reply

  37. 5 stars
    I tried this recipe for Sunday dinner, and my guests loved it! The only difference is I used an air fryer, but I followed the directions for everything else, and it was delicious!

    Reply

  38. I will be definitely trying this recipe that fried chicken look better then KFC.I love some good ole fried chicken .

    Reply

  39. I think I missed the part where you were going to tell how to season the chicken on the inside as well. Please explain how you do that and what seasonings you use. Thanks

    Reply

  41. I NEED HELP! I never made fried chicken before so I do not know what “brine” is. Please help. Also, I see you add hot sauce, is it spicy?

    Reply

  43. Hi Rosie..
    …..Im all the way from Western Australia, Australia and was hankering for some Southern fried Chicken, which Down Under is about as close as it gets to that KFC, which I love but I have always wanted to try making my own, but have never be game enough to make incase I messed it up.
    Well I googled Southern Fried Chicken recipes today and found you…Tonight I’m about to do as you say and brine like you said…..We love our Kangaroo Tail down in Aus,,which I do in Chinese plum sauce,but being a very tough sinew meat, I have always just used full cream Milk and Salt to tenderise,buttermilk is not something that is popular down here and not all stores stock it… but now I’m going to try your brine mixture and use your recipe for some good old fashioned fried chicken.. Wish me luck and thankyou for your wonderful recipe.
    Best wishes to you from the land Down under. I hope I end up with a mouth watering tasty fried chicken I can keep as your recipe for me the share with my friends and family.

    Reply

  44. Oh yes Rosie I have a 4 quart slow cooker can I make my macaroni and cheese and that cuz I seen your macaroni and cheese recipe and slow cooker so I was wondering and I am going to try your fried chicken recipe also it looks all delicious

    Reply

  45. 5 stars
    I’ve tried to make fried chicken before and it was always a flop! This was sensational! My wife said it was the best fried chicken she has ever eaten!! I didn’t have high hopes because of my flops before, but I had a “freezer burned” package of thighs to get out of our freezer and decided to try it. The brine brought the chicken back to life!! And since we don’t like too much spice on our food, I used the egg wash you suggest. I also limited our spices to garlic, onion, salt, pepper and Lowrey’s Seasoning. We will definitely be making this recipe for company soon. It’s a winner! Thanks for sharing your talent with us.

    Reply

Trackbacks

  1. […] Try my Traditional Southern Fried Chicken Recipe! […]

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  2. […] Light, fluffy, buttermilk biscuits. Who can resist them? Not me! I just happen to have the very best recipe for homemade biscuits, and of course I’m going to be sharing it with you. This easy biscuit recipe, would be perfect for breakfast or dinner ( especially served with my Traditional Southern Fried Chicken!). […]

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  3. […] serving these greens with my traditional southern fried chicken, and southern potato salad. If you want dessert, follow up with my soul food style peach cobbler! […]

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