Indulge in classic Southern comfort with this easy homemade fried chicken recipe. Crispy and flavorful, it’s the perfect way to enjoy true Southern hospitality at home.

When we think of Southern foods, our hearts and minds often wander to warm, comforting dishes like cornbread, buttermilk biscuits, grits, and, of course, the crowning glory of Southern cuisine: fried chicken. There’s something truly special about a Southern table adorned with the crispy, golden perfection of homemade fried chicken.

Over the years, though, fried chicken has sometimes become something quite different from its true, delectable self. We often think of the greasy, chewy chicken served in a bucket, but that’s not the real Southern fried chicken we know and love. That’s an imposter and far from the wholesome goodness of the true Southern classic.

While fried chicken isn’t exactly a health food, making it the way grandma used to—with simple, wholesome ingredients and fried in a cast-iron skillet with a touch of lard—creates a far superior dish compared to the soggy, vegetable oil-laden versions you might find at fast food joints.

So, how do you make that crispy, delectable chicken reminiscent of a Southern Sunday feast? Let’s dive into some tips and steps to help you create the best fried chicken, full of flavor and Southern charm.

Tips to Make Good Fried Chicken

Brine in Buttermilk

Start by brining your chicken in buttermilk for at least 4 hours, though overnight is even better. Buttermilk is key to tenderizing the meat and keeping it juicy. If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.

Bring the Meat to Room Temperature

After brining, let your chicken come to room temperature before dredging. This ensures even cooking.

Use Real Lard

For the best flavor, use preheated lard at 350°F. Lard, rendered from pork, adds a unique richness to the chicken. If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work.

Fry in Cast Iron

A large, deep cast-iron skillet or Dutch oven is ideal for frying. It helps keep the chicken crisp and adds wonderful flavor. If you don’t have one, a deep fryer will do the job as well.

Add Cornstarch

Incorporate cornstarch into your flour mixture to achieve the perfect crispness. If you prefer, you can use arrowroot powder as a corn-free alternative.

Buy a Whole Chicken

Purchasing a whole chicken and cutting it up yourself is not only more economical but also adds a personal touch to your meal.

Fry One Piece at a Time

Frying chicken one piece at a time ensures you don’t overcrowd the pan and keeps the oil at the right temperature. If needed, you can keep the cooked pieces warm in an oven set to 200°F.

Use a Wire Rack

Instead of draining your chicken on paper towels, place it on a wire rack over a baking sheet. This allows the excess grease to drip off and keeps your chicken crispy.

How to Make The Best Fried Chicken

Step 1: Prepare Your Spice Mix

In a small bowl, mix paprika, kosher salt, garlic powder, onion powder, cayenne pepper, black pepper, dried parsley, and dried basil. This blend should make about 2 tablespoons. Toss your chicken pieces with one tablespoon of this seasoning mix and save the rest for later.

Step 2: Brine the Chicken

Combine 1 1/2 cups buttermilk with 2 large eggs in a small bowl. Pour this mixture over the seasoned chicken pieces. Refrigerate for at least 4 hours, preferably overnight.

Step 3: Prep Everything

After brining, let the chicken come to room temperature. Meanwhile, mix all-purpose flour, cornstarch, two teaspoons of salt, and the remaining seasoning in a shallow bowl. Heat your oil in a deep cast-iron skillet to 350°F.

Step 4: Coat the Chicken

Dredge each piece of chicken in the seasoned flour mixture, shaking off the excess. Carefully place the coated chicken into the hot oil. Fry until the chicken is a deep golden brown, turning occasionally. The internal temperature should reach 165°F. Cooking times are about 15 minutes for dark meat and 10 minutes for white meat.

Step 5: Drain the Chicken

Remove the cooked chicken and place it on a wire rack over a baking sheet to drain while you finish frying the remaining pieces.

How to Keep Leftover Fried Chicken

Fried chicken can be stored in the refrigerator for 3 to 5 days. Allow it to cool completely before placing it in an airtight container. To reheat, warm it in the oven at 400°F until heated through to avoid sogginess.

For freezing, cool the chicken completely, then place it in a freezer-safe container or plastic bag. Frozen fried chicken will keep for up to 6 months. Thaw in the refrigerator before reheating in the oven at 400°F until heated through.

Enjoy your homemade fried chicken, and may it bring a touch of Southern hospitality and warmth to your table!