The Best Fried Chicken, Southern Style

Author Joanna @ Everyday Made Fresh


  • 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
  • 1/2 to 3/4 cup buttermilk


  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.

Recipe Notes

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