Can I use chicken breasts or thighs instead of tenderloins?

Absolutely. Cut larger pieces into strips for even cooking. Just make sure they aren’t too thick, so the crust cooks evenly without burning.

What if I don’t have buttermilk—can I use regular milk?

Make a quick substitute by adding a tablespoon of lemon juice or vinegar to your milk and letting it sit for 5 minutes. This gives a similar tang and tenderizing effect.

Is self-rising flour absolutely necessary?

No, you can make your own by mixing all-purpose flour with a dash of baking powder and a pinch of salt. Self-rising just gives a fluffier coating.

How do I know when the oil is ready to fry?

Drop a pinch of flour in—if it sizzles instantly, the oil’s good to go. Too cool and the chicken will soak up oil, too hot and it burns before cooking through.

Southern Fried Chicken Recipe

Sink your teeth into the irresistible crunch of this Southern Fried Chicken! This recipe brings you everything you crave: a perfectly crispy, golden-brown crust, juicy and tender chicken inside, and classic Southern comfort in every bite. It’s quick enough for busy weeknights yet special enough to impress at any gathering. You’re just a handful of ingredients and under 40 minutes away from home-cooked, crispy chicken that will have everyone running to the table.

Why You’ll Love This Recipe

Unmatched Crispy Goodness: The double-dip breading ensures every piece of chicken has an ultra-crisp, flavorful crust.
Quick to Make: With minimal prep and fry time, you’ll be digging in within 35 minutes.
Simple Ingredients: Everything you need could already be in your pantry or fridge, and the method is totally fuss-free.
Perfect Texture: The buttermilk marinade guarantees the chicken stays moist and juicy without complicated brining steps.
Crowd-Pleaser: Whether you’re feeding picky eaters or foodies, this fried chicken wins everyone over.

Ingredients You’ll Need

Boneless Skinless Chicken Tenderloins: These cook fast and stay tender—perfect for weeknight speed.
Buttermilk: Magic for tenderizing chicken and giving it a subtle tang. If you don’t have buttermilk, see variations!
Self-Rising Flour: It gives that puffy, golden crust. If you don’t have it, use all-purpose flour mixed with a pinch of baking powder and salt.
Salt and Pepper: Foundational flavors—season generously, as the crust needs that spark!
Large Eggs: Help the flour stick for that hallmark thick, crunchy coating.
Milk: Combines with eggs to make an ultra-smooth dip for the chicken.
Oil for Frying: Use a neutral oil with a high smoke point, like vegetable or peanut oil. This is what makes your coating so crispy and golden.

Tip: Let the chicken soak in buttermilk for at least an hour—overnight if you want the most tender results.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Southern Fried Chicken: Add cayenne pepper or hot sauce to the buttermilk marinade or a pinch to the flour for a real kick.
Herb-Infused Crunch: Drop in dried thyme or smoked paprika to the flour for an aromatic crust.
Gluten-Free Twist: Use a gluten-free flour blend and double-check that your baking powder is gluten-free if making homemade self-rising flour.
Oven-Baked Option: For a lighter version, bake on a greased tray at 425°F, flipping halfway until golden and cooked through.

How to Make Southern Fried Chicken

Step 1: Marinate the Chicken

Start by soaking the chicken tenderloins in buttermilk for at least an hour. This step breaks down the proteins and gives the chicken its signature juicy, tangy goodness. If time is tight, even a quick 30-minute soak helps!

Step 2: Prepare the Breading Stations

While the chicken is marinating, mix the flour, salt, and plenty of black pepper on two separate plates—dividing the mixture keeps the layers light and fluffy. In a bowl, whisk together the eggs and milk to create a smooth, silky base.

Step 3: Bread the Chicken Like a Pro

Take each tenderloin from the buttermilk bath. First, dip it in the egg and milk mixture, then dredge in the flour. Dip it again in the egg mixture and roll in the second plate of flour for a double crunch coating. Don’t skimp—this double dip is the secret to that super-thick, restaurant-style crust!

Step 4: Fry to Crispy Perfection

Pour about an inch or two of oil into a wide skillet and bring it to medium-high heat. Test the oil with a pinch of flour—if it sizzles, you’re ready. Carefully add the chicken, cooking 3-4 minutes per side until gorgeously golden and cooked through. Keep an eye on them so nothing burns.

Step 5: Rest and Enjoy!

Set the fried chicken on a wire rack or paper towels right after frying. This keeps the crust crisp by preventing steam from softening it.

Pro Tips for Making the Recipe

Don’t Crowd the Pan: Fry the chicken in batches to keep the oil at a consistent temperature and guarantee an even, crunchy coating.
Keep the Coating Light: Shake off excess flour between dips—it helps you avoid a gummy or heavy crust.
Thermometer for the Win: If you’re unsure about doneness, use a meat thermometer—the thickest part should reach 165°F.
Resist the Flip: Let the chicken develop a crust before flipping to avoid breaking up that beautiful coating.

How to Serve

Southern Fried Chicken loves a great sidekick! Serve piping hot with creamy mashed potatoes, classic coleslaw, or buttery biscuits. For a true Southern feast, spoon up a bit of honey or hot sauce on the side. Feeling casual? Tuck the chicken into sandwiches or sliced atop salads. This chicken is comfortable wherever you place it on the plate.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried chicken in an airtight container in the fridge for up to 3 days. The crust will stay crispest if you use a paper towel-lined container.

Freezing

This chicken freezes beautifully! Cool completely, then wrap tightly and freeze for up to 2 months. To reheat, bake from frozen on a rack at 375°F until hot and crisp—no microwave mushiness.

Reheating

For the crispiest results, warm the chicken in a hot oven or air fryer. Avoid microwaving, which tends to soften the crust. Simply lay pieces on a wire rack and bake at 375°F until heated through.

FAQs

Can I use chicken breasts or thighs instead of tenderloins?

Absolutely. Cut larger pieces into strips for even cooking. Just make sure they aren’t too thick, so the crust cooks evenly without burning.
What if I don’t have buttermilk—can I use regular milk?

Make a quick substitute by adding a tablespoon of lemon juice or vinegar to your milk and letting it sit for 5 minutes. This gives a similar tang and tenderizing effect.
Is self-rising flour absolutely necessary?

No, you can make your own by mixing all-purpose flour with a dash of baking powder and a pinch of salt. Self-rising just gives a fluffier coating.
How do I know when the oil is ready to fry?

Drop a pinch of flour in—if it sizzles instantly, the oil’s good to go. Too cool and the chicken will soak up oil, too hot and it burns before cooking through.

Final Thoughts

There’s nothing more satisfying—or crowd-pleasing—than sharing a fresh batch of homemade Southern Fried Chicken. It comes together surprisingly fast and delivers all the crispy, juicy flavors you crave. Try it once, and you’ll wonder why you ever settled for takeout. Let your own tweaks and favorite seasonings make this a staple in your dinner rotation. Happy frying!