The Best Fried Chicken, Southern Style

Yesterday I shared my recipe for the best roasted chicken, today I'm sharing my recipe for the best fried chicken, southern style. I have seen so many recipes for fried chicken over the years, between cook books, Food Network, and other websites, somebody always seems to have their version. I just had to share my version! It's an easy fried chicken recipe, I promise! Of course it's also got southern flare, I am from Alabama!

Remember growing up Sunday dinners consisted of fried chicken that was black and flat on one side? Oh, that was only my house?! I digress. I don't ever remember having a flaky, crispy, fried chicken at home. It was always flat, one noted, and extra greasy.

I set out years ago to create a version that is similar to that restaurant chain that is ever so popular, and I think I succeeded. My family loves this fried chicken and requests it all the time! Guess it's got something good about it!

Scroll down for a printable version.


What do you need?
4 boneless skinless chicken breasts
2 cups flour
1 teaspoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon pepper
1 teaspoon paprika
1 to 2 tablespoons Tabasco Sauce
½ to ¾ cup buttermilk

What do you do?
1. Place your chicken into a large bowl or a gallon zip lock bag.
2. In a measuring cup, measure out your buttermilk and mix in your Tabasco sauce.
3. Pour your buttermilk/Tabasco mix over the top and toss to thoroughly coat. Allow to soak for approx an hour. Overnight is ideal, but if your short on time, one hour is fine.
4. When your ready to fry, heat your oil in a large high sided skillet over medium high heat.
5. Mix together your flour and spices in a pie pan or shallow dish.
6. Pour the buttermilk mixture into a bowl.
7. Place your chicken breasts one at a time in the flour and back into the buttermilk mixture and finally into the flour. (this is what really makes it yummy! and so much like chicken with the skin)
8. I usually drop a couple of drops of water or flour in the oil to test it before I begin frying. You do not want to place your chicken into cold oil or the breading will fall right off.
9. Fry on one side until golden brown and then flip and fry on the other side until golden brown.
10. If your oil is too hot and the breading is starting to turn a dark color, adjust the temperature, and remove your skillet from the heat for a few moments.

This takes about 15-20 minutes to cook. So it’s still quick enough for a weeknight recipe!