This is hands down one of my favorite meals to make when I want serious, craveable comfort food.
The kind of fried chicken that has a shatteringly crisp exterior and juicy, tender meat inside beats any restaurant version I’ve ever had.
Once you master this technique, your family will never let you forget it.
The secret is in the coating and the oil temperature, both of which I’ll walk you through below.
Why You Will Love This Extra Crispy Southern Fried Chicken
Ingredients
- 8 chicken drumsticks and thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- Oil for frying (vegetable or peanut oil recommended)
Step 1: Marinate the Chicken in Buttermilk
- 8 chicken drumsticks and thighs
- 2 cups buttermilk
I start by placing all the chicken pieces in a large bowl or zip-top bag and pouring the buttermilk over them until they’re fully submerged. This step is non-negotiable if you want tender, juicy chicken. The acidity in the buttermilk breaks down the muscle fibers and seasons the meat from the inside out. I tend to marinate for at least 15 minutes, but if you have time, letting it sit in the fridge for a few hours or even overnight makes a huge difference.
Step 2: Mix Your Dry Coating Mix
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
While the chicken marinates, I combine all the dry ingredients in a shallow bowl or pie dish and whisk them together thoroughly. The cornstarch is the secret weapon here, it fries up extra crispy and golden. I like to make sure all the spices are evenly distributed so every piece gets that balanced flavor.
Step 3: Heat Your Oil to the Right Temperature
- Oil for frying
I fill a large, heavy-bottomed pot or Dutch oven with oil about 3 inches deep and heat it to 350 degrees Fahrenheit. This is critical, I find that if the oil isn’t hot enough, the chicken absorbs too much oil and becomes greasy instead of crispy. I use a thermometer to check, never just eyeballing it.
Step 4: Coat the Chicken and Let It Rest
- 8 buttermilk-soaked chicken pieces
- Dry coating mix from Step 2
I remove each chicken piece from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour and cornstarch mixture, making sure to coat all sides evenly. I like to press the coating onto the chicken so it adheres well and creates those craggy, crispy bits.
I place each coated piece on a wire rack set over a baking sheet and let it sit for about 5 minutes. This helps the coating set and stick better during frying.
Step 5: Fry Until Golden Brown and Cooked Through
- Coated chicken pieces
- Oil at 350 degrees F
I carefully lower the chicken pieces into the hot oil, working in batches so I don’t overcrowd the pot. Overcrowding drops the oil temperature and leads to soggy, greasy chicken, which is something I always avoid.
For drumsticks, I fry about 12 to 15 minutes total until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Thighs may take a minute or two longer due to thickness.
Once they’re done, I transfer each piece to a paper towel-lined plate to drain excess oil. The chicken will stay crispy as it cools, which I find remarkable given how juicy the inside stays.
Storage Instructions
Store: Let the chicken cool completely, then place it in an airtight container or wrap it tightly with plastic wrap. Refrigerate for up to 3 days. The coating may soften slightly, but the chicken still tastes delicious cold or reheated.
Freeze: I don’t recommend freezing the finished fried chicken as the texture of the coating changes when thawed. However, you can freeze the buttermilk-marinated chicken pieces for up to 2 months in a zip-top bag, then thaw and coat and fry when you’re ready.
Reheat: For the crispiest results, reheat in a 375 degree Fahrenheit oven for 10 to 15 minutes on a wire rack. You can also use an air fryer at 350 degrees for 8 to 10 minutes. I avoid the microwave because it makes the coating chewy.
What to Serve With This Extra Crispy Southern Fried Chicken
- Creamy coleslaw for cooling contrast
- Buttered cornbread or biscuits to soak up juices
- Collard greens or Mac and Cheese for a full Southern spread
- Mashed potatoes with gravy
- A tangy hot sauce for dipping
Estimated Nutrition
- Calories: 485
- Protein: 38g
- Fat: 24g
- Carbohydrates: 32g
(Estimated per serving, without optional ingredients)
Extra Crispy Southern Fried Chicken
Ingredients
Method
- Place all chicken pieces in a large bowl or zip-top bag and pour buttermilk over them until fully submerged. Marinate for at least 15 minutes, or up to overnight in the refrigerator for best tenderness.
- In a shallow bowl or pie dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Whisk together thoroughly to distribute spices evenly.
- Fill a large, heavy-bottomed pot or Dutch oven with oil about 3 inches deep. Heat to 350 degrees Fahrenheit, using a thermometer to ensure accuracy.
- Remove each chicken piece from buttermilk, letting excess drip off. Dredge thoroughly in the flour and cornstarch mixture, coating all sides evenly and pressing the coating to help it adhere. Place coated pieces on a wire rack set over a baking sheet and let rest for 5 minutes.
- Carefully lower chicken pieces into hot oil, working in batches to avoid overcrowding. Fry drumsticks for 12 to 15 minutes and thighs for 14 to 17 minutes until coating is deep golden brown and internal temperature reaches 165 degrees Fahrenheit. Transfer to paper towel-lined plate to drain.
