• 4 to 6 bone-in, skin-on chicken pieces (such as thighs, drumsticks, or breasts)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust for spiciness)
  • Salt and black pepper to taste
  • 2 cups buttermilk
  • Vegetable oil for frying


  1. In a large mixing bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create your dry coating mixture.
  2. Pour the buttermilk into another bowl.
  3. Dip each piece of chicken into the buttermilk to coat it evenly.
  4. Roll the buttermilk-coated chicken in the dry coating mixture, pressing the flour mixture onto the chicken to ensure a thick, even coating. Place the coated chicken on a wire rack or a plate.
  5. Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350-375°F (175-190°C). You can also use a deep fryer if you have one.
  6. Carefully place the coated chicken pieces into the hot oil, one at a time, skin side down. Be cautious not to overcrowd the pan; fry in batches if necessary.
  7. Fry the chicken for about 12-15 minutes, turning occasionally, until it is golden brown and the internal temperature reaches 165°F (74°C).
  8. Use a slotted spoon or tongs to remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
  9. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
  10. Serve your Southern Fried Chicken hot with your favorite sides like mashed potatoes, coleslaw, biscuits, or gravy.