There's nothing quite like the satisfying crunch of biting into perfectly southern fried chicken recipe with its golden, crispy exterior giving way to juicy, tender meat underneath. I've been making this recipe for years, and it never fails to impress my family and friends.
The first time I made it for Emily, she declared it was better than any restaurant chicken she'd ever had - talk about a proud mom moment!
What makes this recipe special is the unique addition of buffalo sauce in the egg wash. Don't worry, it doesn't make the chicken spicy, but it adds this incredible depth of flavor that everyone always asks about. "What's your secret?" they'll say, and I just smile mysteriously (until I've had a glass of wine, then I spill all my cooking secrets).
This recipe has become my go-to for Sunday family dinners, potlucks, and anytime I need some serious comfort food. It's a bit of a process, I won't lie to you, but the results are so worth it.
Ready to make some seriously delicious chicken that would make any Southern grandma proud? Let's do this!
Why You Will Like This Recipe
- The buffalo sauce in the egg wash creates an incredible flavor that doesn't overwhelm with heat
- Using self-rising flour gives you that perfectly light, crispy coating every time
- The technique produces that authentic Southern-style crust that's substantial without being heavy
- You can use your favorite chicken pieces - dark meat, white meat, or a mix of both
- It's make-ahead friendly - just reheat in the oven to maintain that wonderful crispiness
- The seasoning blend gives fantastic flavor to every bite, inside and out
Ingredients for Southern Fried Chicken
- 3 eggs
- ⅓ cup water
- ¼ cup buffalo sauce
- 1 whole chicken cut up into parts or 8 pieces of your favorite parts
- 1 teaspoon kosher salt
- 25 cracks black pepper divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups self-rising flour
- Peanut oil for frying
Instructions for Southern Fried Chicken
- Preheat oil temperature to 350°F. I used a deep fryer, but you can also use a heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN.
- In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside.
- Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside.
- In a large bowl, mix the flour and remaining pepper together. Set aside.
- When the oil is heated, take the chicken piece by piece and dip it in the egg mixture.
- Let any excess egg fall off. Place chicken in the flour mixture and coat on all sides. Shaking off any excess flour.
- Slowly and carefully place the chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn the chicken halfway through for an even golden brown.
- Chicken is done when internal temperature reaches 165°F - you'll have a crispy crust and juicy meat.
- Place cooked chicken on a sheet tray topped with a wire rack, this will help keep the chicken crisp and not absorb excess oil. Sprinkle a little more kosher salt on top right out of the oil. Serve warm.
Storage & Reheating
- This chicken stays crispy for about 30 minutes after cooking, then gradually softens
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- For best results when reheating, place chicken on a wire rack on a baking sheet
- Reheat in a 350°F oven for 15-20 minutes until heated through and crispy again
- Avoid using the microwave as it will make your beautifully crispy chicken soggy
- Surprisingly, this chicken also tastes amazing cold straight from the fridge (late-night snacker confession!)
Tips for Perfect Southern Fried Chicken
I've made this recipe more times than I can count, and I've learned a few tricks along the way that I just have to share with you.
First, don't skimp on seasoning the chicken itself before it goes into the coating. This creates layers of flavor that make all the difference.
Have you ever had fried chicken that looks amazing but tastes bland once you get past the coating? That's exactly what we're avoiding here!
When you're handling the hot oil, remember that confidence is key. I know it sounds silly, but the more nervous you are, the more likely you are to splash. Just gently place the chicken pieces in the oil, always away from your body.
Temperature control is crucial. If you don't have a thermometer, test the oil with a little bit of flour - it should sizzle immediately without burning.
If the oil is too hot, your chicken will brown too quickly on the outside before cooking through. Too cool, and it'll absorb too much oil and become greasy.
One mistake I made when I first started making fried chicken? Crowding the pan. Give those pieces space to swim!
Overcrowding lowers the oil temperature and gives you soggy chicken. Nobody wants soggy chicken, trust me on this one.
FAQ About Southern Fried Chicken
The secret to perfectly crispy Southern fried chicken is maintaining oil temperature at 350°F, not overcrowding the pan, and placing the cooked chicken on a wire rack instead of paper towels to prevent sogginess. The combination of self-rising flour and the egg-buffalo sauce mixture creates that irresistible crunchy coating.
Yes! This Southern fried chicken can be made ahead and reheated. For best results, allow the chicken to cool completely on a wire rack, then store in the refrigerator. Reheat in a 350°F oven for 15-20 minutes until warmed through and crispy again. Avoid the microwave as it will make the coating soggy.
The buffalo sauce adds a subtle tangy flavor to the chicken without making it spicy. It's a unique ingredient that helps create more complex flavors in the coating while also helping the flour adhere better to the chicken for a crispier result.
Southern fried chicken typically features a thicker, more seasoned coating and is traditionally cooked in peanut oil for a distinctive flavor. The use of self-rising flour in this recipe creates a lighter, crispier crust, and the chicken is usually brined or seasoned before coating—all hallmarks of authentic Southern-style preparation.
Recipes You May Like
- Quick Easy Smothered Chicken Recipe - If you love this fried chicken, you'll definitely want to try my smothered chicken for another Southern classic!
- Air Fryer Sweet Potato Wedges - These make the perfect side dish to serve with your Southern fried chicken.
- Old Fashioned Baked Macaroni and Cheese - Complete your Southern comfort food meal with this creamy, cheesy mac and cheese.
Conclusion
This Southern fried chicken recipe has been a staple in my kitchen for years, and for good reason. There's something almost magical about the combination of that crunchy, well-seasoned coating and juicy, tender chicken.
The buffalo sauce adds that special something that makes people wonder what your secret is.
Yes, frying chicken takes a bit more effort than throwing something in the oven, but some recipes are worth the extra love. This is definitely one of them.
The looks on people's faces when they take that first bite make it all worthwhile.
Whether you're cooking for a Sunday family dinner or just craving some serious comfort food, this recipe delivers every time.
I hope you'll give it a try and that it becomes a favorite in your home too. Don't forget to save this to Pinterest for the next time you're craving something special!
Southern Fried Chicken Recipe
Equipment
- Deep Fryer or Heavy-Bottomed Skillet
- Wire Rack
- Meat Thermometer
Ingredients
- 3 eggs
- ⅓ cup water
- ¼ cup buffalo sauce
- 1 whole chicken cut up into parts or 8 pieces of your favorite parts
- 1 teaspoon kosher salt
- 25 cracks black pepper divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups self-rising flour
- peanut oil for frying
Instructions
- Preheat oil temperature to 350°F. I used a deep fryer, you can also use a heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN.
- In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside.
- Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside.
- In a large bowl, mix the flour and remaining pepper together. Set aside.
- When the oil is heated, take the chicken piece by piece and dip it in the egg mixture.
- Let any excess egg fall off. Place chicken in the flour mixture and coat on all sides. Shaking off any excess flour.
- Slowly and carefully place the chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn the chicken halfway through for an even golden brown. Chicken is done when internal temperature reaches 165°F degrees you will have a crispy crust and juicy meat.
- Place cooked chicken on a sheet tray topped with a wire rack, this will help keep the chicken crisp and not absorb excess oil. Sprinkle a little more kosher salt on top right out of the oil. Serve warm.
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