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Freshly fried Southern chicken resting on a wire rack, showing its crispy golden crust.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 people
Course: dinner
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. Mix Seasoned Flour – In a separate bowl, mix flour, salt, pepper, garlic powder, paprika, cayenne, and optional extras like cornstarch.
  3. 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.
  4. Heat Oil – Heat 2 inches of oil in a skillet or Dutch oven to 350°F (use a thermometer for best results).
  5. Fry Chicken – Fry in batches for 13–15 minutes until golden brown and internal temp reaches 165°F.
  6. 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.