Crispy, Golden, and Packed with Southern Flavor!

Nothing beats homemade Southern Fried Chicken with its crunchy, seasoned coating and juicy, tender meat. A flavorful brine keeps the chicken moist while a well-seasoned flour coating creates that classic crispy crust everyone loves.

Recipe Overview

Prep Time: 20 minutes
Brining Time: 3–4 hours or overnight (recommended)
Cook Time: 15–18 minutes per batch
Total Time: Approximately 40 minutes (plus brining time)
Servings: 6–8

Ingredients

Chicken

• 3–4 lbs cut-up chicken

Brine

• 2 quarts water
• ¼ cup salt
• 3 tbsp chicken bouillon (optional)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp cayenne pepper
• 2 tbsp hot sauce

Breading

• 4–5 cups all-purpose flour
• 1 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp cayenne pepper
• 2 tsp white pepper
• 2 tsp paprika
• 2 tsp oregano

For Frying

• Vegetable, canola, or peanut oil

----

Instructions

Step 1: Brine the Chicken (optional)

   1. Wash the chicken thoroughly with a splash of vinegar and rinse twice.

   2. In a large bowl or zip-top bag, combine:

• Water
• Salt
• Chicken bouillon
• Garlic powder
• Onion powder
• Cayenne pepper
• Hot sauce

   3. Add the chicken and refrigerate for 3–4 hours or overnight.

Step 2: Prepare for Frying

1. Remove the chicken from the brine and pat dry with paper towels.
2. Line a baking sheet with a wire rack.
3. Heat oil in a large skillet, Dutch oven, or heavy pot to 350°F (177°C).

Step 3: Prepare the Breading

  1. In a large bowl, combine:

• Flour
• Cornstarch
• Garlic powder
• Onion powder
• Salt
• Cayenne pepper
• White pepper
• Paprika
• Oregano

  2. Mix well until evenly combined.

Step 4: Coat the Chicken

1. Dredge each piece of chicken thoroughly in the flour mixture.
2. Press the breading firmly onto the chicken.
3. Place the coated pieces on the wire rack and allow them to rest for 10–15 minutes before frying.

Step 5: Fry the Chicken

1. Carefully place 4–5 pieces into the hot oil.
2. Reduce the oil temperature to 325°F (163°C).
3. Cook for 15–18 minutes, turning every 5 minutes to ensure even browning.

  The chicken is done when:

• The crust is golden brown and crispy
• The internal temperature reaches 165°F (74°C)

Step 6: Rest and Serve

  Transfer the chicken to the prepared wire rack.  

• Allow it to rest for 5 minutes before serving.

Chef's Tips

✔ Brine overnight for maximum flavor and juiciness.
✔ Let the breaded chicken rest before frying to help the coating stick.
✔ Use cornstarch in the breading for extra crunch.
✔ Fry in small batches to maintain oil temperature.
✔ Rest fried chicken on a wire rack instead of paper towels to keep it crispy.
✔ Always use a thermometer and cook chicken to 165°F for perfect results.

Serving Suggestions: Buttermilk biscuits, mashed potatoes, coleslaw, mac and cheese, collard greens, or cornbread. 🍗✨