Paula Deen Southern Fried Chicken
A true Southern classic inspired by Paula Deen, this fried chicken recipe is juicy, golden-crisp, and packed with old-fashioned flavor. With a buttermilk marinade and seasoned flour crust, it’s comfort food perfection for any day of the week.
Equipment
- 1 Cast iron skillet Or Dutch oven for deep frying
- 1 Wire rack For cooling and crisping
- 1 Mixing bowl For marinating chicken
- 1 Meat thermometer Optional, for perfect doneness
Ingredients
- 3 lbs Chicken Bone-in skin-on pieces
- 2 cups Buttermilk For marinating
- 2 cups All-purpose flour For dredging
- 1 tsp Salt
- 1 tsp Black pepper Freshly ground
- 1 tbsp Garlic powder
- 1 tsp Paprika Smoked or sweet
- 1/2 tsp Cayenne pepper Optional for heat
- 2 cups Peanut oil Or canola oil for frying
- Optional Additions:
- Amount Unit Name Notes
- 1 tsp Onion powder For extra savory flavor
- 2 tbsp Cornstarch Adds extra crispiness to crust
- 1 tsp Baking powder Optional for airy coating
- a few drops Hot sauce Mixed into buttermilk for zing
Instructions
- Marinate the Chicken – Place chicken in a bowl or bag with buttermilk (and hot sauce, if using). Refrigerate for at least 4 hours or overnight.
- Mix Seasoned Flour – In a separate bowl, mix flour, salt, pepper, garlic powder, paprika, cayenne, and optional extras like cornstarch.
- Dredge Chicken – Remove chicken from marinade, let excess drip off, and dredge in flour. For an extra crispy crust, double dip in buttermilk and flour again.
- Heat Oil – Heat 2 inches of oil in a skillet or Dutch oven to 350°F (use a thermometer for best results).
- Fry Chicken – Fry in batches for 13–15 minutes until golden brown and internal temp reaches 165°F.
- Drain & Rest – Transfer to a wire rack to drain and rest for 5–10 minutes before serving.
Notes
- For a gluten-free version, substitute the flour with a gluten-free blend.
- Always use a wire rack instead of paper towels to maintain crispiness.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crunch.