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Crispy Southern Chicken Fried Chicken: Golden, Juicy, and Better Than Takeout

Close-up of crispy golden Southern fried chicken pieces served on a rustic white plate with a napkin underneath.
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This inviting image features a plate full of golden, ultra-crispy Southern chicken fried chicken. Each piece is coated in a perfectly seasoned, crunchy breading that seals in the juiciness of the tender chicken inside. Served hot and fresh, this dish embodies true Southern comfort food, ideal for Sunday dinners, picnics, or soul food feasts.

Ingredients

Scale

For the Chicken

  • 2 large boneless, skinless chicken breasts (butterflied and halved = 4 pieces)

  • 2 cups buttermilk

  • 1 tablespoon hot sauce (optional)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

For the Breading

  • 2 cups all-purpose flour

  • 1 tablespoon cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon black pepper

  • ½ teaspoon cayenne pepper (optional)

For Frying

  • 3–4 cups vegetable oil or peanut oil (for deep or shallow frying)

For the Cream Gravy

  • 2 tablespoons drippings from fried chicken (or butter)

  • 2 tablespoons all-purpose flour

  • 1 ½ cups whole milk

  • Salt and lots of black pepper, to taste

Instructions

Step 1: Prep the Chicken

  • Butterfly chicken breasts and cut each into two thinner cutlets.

  • Pound lightly with a meat mallet until about ½ inch thick.

  • Place in a bowl with buttermilk, hot sauce, salt, and pepper.

  • Cover and marinate for at least 1 hour, or overnight for extra tenderness.

Step 2: Make the Seasoned Flour

In a large bowl or shallow dish, mix together:

  • Flour, cornstarch, baking powder

  • Salt, pepper, paprika, garlic powder, onion powder, cayenne

This is your crispy coating magic right here.

Step 3: Dredge the Chicken

  • Remove chicken from buttermilk, letting excess drip off.

  • Dredge in flour mixture, pressing firmly to coat all sides.

  • Dip BACK into buttermilk, then again into flour for a double dredge.

  • Set aside on a rack while you heat the oil.

Step 4: Heat the Oil

  • Pour oil into a large cast iron skillet or deep pan, about ½ to ¾ inch deep.

  • Heat to 350°F (175°C). Use a thermometer for accuracy.

Step 5: Fry the Chicken

  • Carefully place 1–2 pieces into the hot oil.

  • Fry for 4–5 minutes per side, or until deep golden brown and internal temp is 165°F.

  • Transfer to a wire rack (not paper towels!) to stay crispy.

Step 6: Make the Cream Gravy

  • Remove most oil from skillet, leaving 2 tablespoons of drippings.

  • Add flour and whisk over medium heat for 1 minute.

  • Slowly add milk while whisking constantly.

  • Cook 4–5 minutes until thickened.

  • Season with salt and a LOT of freshly ground black pepper.

Step 7: Serve It Up

 

  • Place crispy chicken on a plate.

  • Smother with creamy gravy.

  • Serve with mashed potatoes, biscuits, green beans, or all of the above.

Find it online: https://foodiesavory.com/2025/05/06/crispy-southern-chicken-fried-chicken/