This classic recipe is made-from-scratch Southern fried chicken at its easiest. Crispy and juicy, it's sure to be a family favorite. There's also no need for a long marinade in buttermilk, so you don't have to plan ahead.
![Classic Southern Fried Chicken on a plate](https://www.thespruceeats.com/thmb/b5TG9lMFOtAmFkqWoOzMaRvL2Fk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/classic-southern-fried-chicken-3056867-hero-01-58b66ff9e2f14b86bfdd50c7088cfe45.jpg)
The Spruce Eats / Julia Hartbeck
Is Southern Fried Chicken Hard to Make?
Absolutely not! This easy two-part batter consists of a mix of dry ingredients and a mix of wet ingredients. First, dredge the chicken in a milk and egg mixture, then give it a quick toss in seasoned flour. This recipe calls for bone-in chicken, but boneless chicken breasts or thighs are equally delicious; just be sure to reduce the frying time.
A Crispy Coating Seals the Deal
Low oil temperature is the main reason why fried chicken doesn't get crispy. If the oil isn't at the right temperature, the chicken will need to cook longer, and the coating will get soggy from soaking up too much oil.
Conversely, if the oil is too hot, the breading will cook before the chicken does, resulting in raw meat with a burnt coating. Always monitor the oil temperature to ensure it stays as close to 350 F as possible at all times, and remember not to overcrowd the pan.
What Tastes Good with Fried Chicken?
Just about anything tastes good with fried chicken, so you can get creative. Serve the chicken alongside mashed or French-fried potatoes with or without gravy, coleslaw, creamed corn, mac-and-cheese, fried sweet plantains, a crisp green salad, or carrot salad with raisins.
Tips for Perfectly Fried Chicken
- Swap the oil—If you'd like to use a different oil, make sure that it's suitable for deep-frying. Oils with a low smoke point will burn at 350 F and fill your kitchen with smoke rather than the tempting smell of fried chicken.
- Use a thermometer to check doneness—The most reliable way to check for doneness is to use a meat thermometer. The minimum safe temperature for chicken is 165 F.
- Consistent oil temperature—While frying, try to maintain the oil temperature at 350 F by adjusting the heat as needed so the chicken doesn't absorb excess oil and become soggy.
"It’s easy to be intimidated by fried chicken, but it is fun to cook. There’s enough batter for extra chicken and preparing it is simple. The importance of maintaining oil temperature cannot be stressed enough. And thermometers are essential. Follow the recipe and tips and you’ll have classic, crispy fried chicken for dinner." —Colleen Graham
![Classic Southern fried chicken on a plate](https://www.thespruceeats.com/thmb/2p7c7ye6Y2bSOvGQXboQuYBjI1U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/classic-southern-fried-chicken-3056867--c-graham-2020-0131-650e8b9950fa47c89ff5b38b88268903.jpg)
Ingredients
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1 1/2 cups milk
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2 large eggs
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2 1/2 cups all-purpose flour
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2 tablespoons fine salt, more as needed
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2 teaspoons freshly ground black pepper
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4 pounds bone-in, skin-on chicken pieces
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Vegetable oil, for frying
Steps to Make It
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Gather the ingredients. Position a rack in the center of the oven and heat to 200 F. Place a rack in a large rimmed baking sheet and set aside.
The Spruce Eats / Julia Hartbeck
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In a medium bowl, add 1 1/2 cups milk and 2 large eggs. Whisk to combine.
The Spruce Eats / Julia Hartbeck
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In a large, heavy-duty, resealable food storage bag, combine 2 1/2 cups all-purpose flour, 2 tablespoons fine salt, and 2 teaspoons freshly ground black pepper. Seal and shake to combine.
The Spruce Eats / Julia Hartbeck
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Dip 4 pounds bone-in, skin-on chicken pieces in the milk-egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
The Spruce Eats / Julia Hartbeck
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Add the dipped chicken pieces to the bag of seasoned flour.
The Spruce Eats / Julia Hartbeck
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Seal the bag and shake well to coat the chicken pieces thoroughly.
The Spruce Eats / Julia Hartbeck
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Remove to a plate and repeat with the remaining chicken pieces.
The Spruce Eats / Julia Hartbeck
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Heat about 2 inches of vegetable oil in a deep, heavy-duty skillet to 350 F. While the oil is heating up, line a large serving plate with paper towels and set aside.
The Spruce Eats / Julia Hartbeck
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Fry the chicken a few pieces at a time until golden brown and cooked through, turning occasionally for even color, about 10 minutes per side. Be careful not to put too many chicken pieces in at once, even if they can comfortably fit, since this will dramatically drop the temperature of the oil, affecting the crispness of the chicken. Note that depending on their size, the chicken breasts will take a little less time than dark meat pieces.
The Spruce Eats / Julia Hartbeck
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With a slotted spoon, move the chicken pieces onto the prepared paper towel-lined platter to drain as they become done. Sprinkle generously with salt while the pieces are still hot.
The Spruce Eats / Julia Hartbeck
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Transfer the drained chicken to the prepared baking sheet with a rack. Keep warm in the oven while frying the rest of the chicken. Serve and enjoy.
The Spruce Eats / Julia Hartbeck
Feeling Adventurous? Try This:
- Swap the milk—Buttermilk can replace the milk, or try this recipe with evaporated milk if you prefer.
- Pre-seasoned seasoning—Use your favorite store-bought seasoned salt blend as a substitute for the salt and pepper. Give the chicken a bit of heat with a spicy blend.
- Kick up the flavor—Add more seasonings to the flour. Cajun seasoning is always a hit, as well as paprika, cayenne, and poultry seasoning. You can also try the blend used in a copycat KFC chicken recipe.
- Add-ins—Add about 1/2 cup of fine, dry Italian breadcrumbs or panko to the flour mixture.
How to Store
Store any remaining fried chicken in the fridge in an airtight container for up to 3 days. Southern fried chicken is notoriously great cold, especially in the summer, but it can be reheated with good results. Bring the fried chicken to room temperature. Heat the oven to 400 F. Put the chicken pieces on a rimmed baking sheet lined with a rack and bake until heated through, 5 to 7 minutes.
Nutrition Facts (per serving) | |
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1525 | Calories |
82g | Fat |
65g | Carbs |
123g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1525 |
% Daily Value* | |
Total Fat 82g | 105% |
Saturated Fat 20g | 100% |
Cholesterol 527mg | 176% |
Sodium 3575mg | 155% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 123g | |
Vitamin C 2mg | 10% |
Calcium 201mg | 15% |
Iron 12mg | 64% |
Potassium 1186mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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