Southern Fried Chicken (Buttermilk or Dry Rub)
Crisp, double-dredged Southern fried chicken with two proven methods: classic buttermilk or a practical dry-rub option. Rested dredge, steady heat, no greasy crust.
Equipment
- Equipment
- Heavy cast-iron skillet or Dutch oven
- Instant-read or clip-on thermometer
- Wire rack
- Tongs or spider strainer
- shallow dredging trays
- Optional but Useful
- Splatter screen
- Fry thermometer clip
Ingredients
Ingredients
Chicken
- 1 whole chicken 3 ½–4 lb, cut into 8 pieces (or 8 bone-in, skin-on pieces)
- Kosher salt and black pepper
Option A: Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Option B: Dry Rub
- 1 ½ tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ –½ teaspoon cayenne optional
Seasoned Flour (Dredge)
- 2 ½ cups all-purpose flour
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ –½ teaspoon cayenne optional
For Frying
- Neutral oil peanut, canola, or vegetable, for frying (about 2–3 inches deep)
Instructions
Instructions
Choose Your Method
- Use the buttermilk method for the most forgiving, classic result.
- Use the dry-rub method when buttermilk isn’t available or when you want a slightly firmer bite.
Method A: Buttermilk (Double Dredge)
- Season the chicken lightly with kosher salt and black pepper on all sides.
- In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Add chicken, cover, and refrigerate 4–24 hours.
- In a wide bowl, mix 2½ cups flour, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, and cayenne if using.
- Remove chicken from buttermilk, letting excess drip off.
- First dredge: Coat each piece in seasoned flour, pressing lightly.
- Arrange chicken on a wire rack and rest 20–30 minutes, until the coating looks damp and set.
- Second dredge: Lightly coat again, focusing on bare or thin spots. Shake off excess flour.
- Heat oil to 325–350°F. Fry chicken in batches, turning as needed, until golden and cooked through:
- Dark meat: 13–15 minutes
- White meat: 10–13 minutes
- Drain on a rack and rest 5 minutes before serving.
Method B: Dry Rub (Double Dredge)
- Pat chicken dry. Season all over with 1½ tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder, and cayenne if using.
- Refrigerate uncovered at least 2 hours, preferably overnight.
- In a wide bowl, mix the seasoned flour ingredients listed above.
- First dredge: Coat chicken in flour, pressing lightly.
- Rest on a wire rack 20–30 minutes.
- Second dredge: Lightly coat again, focusing on weak spots.
- Fry at 325–350°F until golden and cooked through.
- Drain on a rack and rest 5 minutes before serving.
Notes
Notes
Crust falling off? The chicken didn’t rest long enough after the first dredge.
Greasy chicken? Oil temperature dropped—fry in batches.
Doughy crust? Second dredge was too heavy or oil was too cool.
Chicken is done at 165°F in the thickest part.
Tried this recipe?Let us know how it was!
