Discover the secret to perfect Southern fried chicken (authentic soul food) with our easy recipe—crispy, golden, and full of flavor! Skip the buttermilk soak and embrace a salt, sugar, and water brine for juiciness. Our blend of flour, cornstarch, and seasonings guarantees an irresistibly crispy coating every time.
This recipe holds a special place for Marrekus, who fondly recalls his grandmother’s Sunday dinner feasts that featured her iconic soul food fried chicken. Inspired by those nostalgic memories, we experimented with different approaches until we discovered the secret to the perfect fried chicken!
Our Southern fried chicken soul food recipe is made without buttermilk (which is found in many Southern recipes) and opts for an easy brine of salt, sugar, and water. We also use this brine for our fried pork chops. To make this recipe kid-friendly, follow the same instructions but use chicken tenders (aka tenderloin).
The result? Crispy fried chicken that’s not only incredibly juicy but also boasts a crunch coating that’ll have you reaching for seconds. The dredge is a carefully crafted mixture of flour and cornstarch—our secret to achieving the ultimate crispiness—combined with a medley of seasonings that elevate each bite.
With our recipe and insider tips, you’re on your way to savoring the juiciest, crispiest fried chicken you’ve ever had! It’s not just a meal; it’s a celebration of flavor, family, and the joy of good eats.
For more dinner recipes, check out our Soul Food Sunday Dinner Ideas roundup.
What you’ll love about this recipe:
Ingredients
- 1 whole chicken (6 pounds, cut up; or 8 pieces of your favorite cuts of chicken)
- Neutral oil for frying (e.g. peanut oil, vegetable oil, canola oil)
Brine
- 16 cups water (1 gallon)
- 3/4 cup Diamond Crystal Kosher Salt
- 1/2 cup granulated sugar
- Ice
Seasoned Flour
- 1 cup all purpose flour
- 1 cup corn starch
- 1 tablespoon granulated garlic (if using garlic powder, use a bit less)
- 1 tablespoon granulated onion (if using onion powder, use a bit less)
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon seasoned salt
- 1 teaspoon smoked paprika
- Cayenne pepper (optional)
Egg Wash
- 3 eggs
- 3 tablespoons water
Note: The basic brine used in this Southern fried chicken recipe involves dissolving salt and sugar in water. The salt in the brine works to draw water into the meat through osmosis, resulting in a juicier and more flavorful final product. The sugar in the brine also contributes to flavor and helps balance the saltiness.
How to Make Southern Fried Chicken
Here’s a step-by-step guide for making our crispy and flavorful Southern fried chicken recipe without buttermilk:
Step 1: Brine Chicken
This recipe uses a basic salt, sugar, and water brine that will infuse your chicken with a nice balance of flavor while helping to retain moisture during cooking.
- Bring water to a boil in a pot.
- In the same pot, add kosher salt and sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place chicken pieces in a large bowl or container.
- Pour the brine over the chicken, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove chicken from the brine, rinse, and pat the pieces dry with paper towel, Then, proceed with dredge and fry instructions.
Step Two: Dredge
- Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, paprika, and cayenne pepper (if using) in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
- Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
- Line a sheet pan with parchment paper. Remove chicken from the brine. Don’t forget to rinse and pat dry with paper towels. Dip chicken into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
- Once coated with the egg wash, dredge it in the seasoned flour mixture, pressing the flour onto the meat to create a textured coating. Repeat with the rest of the pieces. Rest the battered chicken on a sheet pan lined with parchment paper for 3-5 minutes.
Step Three: Fry Chicken
- Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken pieces (about 2 1/2 to 3 inches). Heat over medium heat to around 360°F (182°C) to 365°F (185°C). Meanwhile, preheat the oven to the lowest temperature (this is an optional step if you want to keep the cooked chicken warm while frying in batches).
- Carefully place the coated chicken pieces into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C). This takes about 8-10 minutes for white meat and 12-14 minutes for dark meat.
- Once chicken is cooked, use tongs or a slotted spoon to remove it from the oil and place it on a wire rack set over a sheet pan to drain any excess oil. Let the fried chicken rest for a few minutes before serving. Grab some hot sauce and enjoy your crispy and delicious Southern fried chicken!
Recipe Tips & Tricks
- Use a Thermometer: To achieve perfectly cooked chicken, invest in a deep-fry thermometer. This ensures that the chicken reaches the recommended internal temperature of 165°F (74°C) without overcooking.
- Maintain Oil Temperature: Keep an eye on the oil temperature during frying. Use a thermometer to monitor and adjust the heat as needed. Consistent oil temperature ensures a crispy and golden exterior.
- Preheat the Oven for Warm Storage: If you’re frying in batches and want to keep the cooked chicken warm, preheat the oven to the lowest setting. Place the cooked chicken on a wire rack over a sheet pan in the oven to maintain crispiness.
- Seasoning Adjustments: Feel free to adjust the seasoning in the flour mixture based on your taste preferences. Add a bit more of any spice, for example, cayenne pepper, that you particularly enjoy.
What to Serve with Southern Fried Chicken
Southern fried chicken pairs well with a variety of classic Southern side dishes. Here are some traditional options that complement the flavors of the fried chicken:
- Collard Greens: Southern collard greens with ham hocks or collard greens with smoked turkey is a classic soul food side dish.
- Green Beans and Potatoes: Prepared with fresh green beans, smoked turkey, onion, garlic, and seasonings.
- Candied Yams: Sweet and buttery and featuring brown sugar and warm spices. A traditional soul food candied yams recipe passed down from generation to generation.
- Boiled Cabbage: Fresh cabbage simmered in a meaty broth with seasonings and spices.
- Southern Fried Cabbage: A comfort food side dish that features bacon, smoked sausage, and seasonings.
- Southern Cornbread: Our soul food cornbread recipe is easy to follow and yields a moist, tender crumb.
- Sweet Potato Cornbread: Perfectly moist and flavorful, made with fresh, mashed sweet potatoes, a touch of cinnamon, and the magic of beaten egg whites.
- Gouda Mac and Cheese: A rich and cheesy macaroni and cheese dish can be a deliciously indulgent side to balance the savory fried chicken. Our Southern mac and cheese is another favorite.
- Black Eyed Peas: Seasoned black eyed peas make a hearty and flavorful side dish, providing protein and a distinct Southern touch.
- Creamed Corn: Sweet, tender corn kernels are simmered in a rich, creamy sauce, making this dish a true comfort classic that’s easy to prepare and impossible to resist.
- Pinto Beans: This pinto beans recipe, adapted from chef and restauranteur Kevin Bludso, is made with smoked ham hock in a flavorful broth.
How long can you leave fried chicken out?
You can leave fried chicken out for up to 2 hours at room temperature. If the temperature is hotter than 90°F (32°C), you can leave fried chicken out for about an hour. If you forgot to put your chicken up, we would recommend throwing it away, just to be on the safe side.
How to store leftover fried chicken?
Refrigerate fried chicken within 2 hours in an airtight container for up to 4 days.
What type of oil is best for frying fried chicken?
Vegetable, canola, corn, and peanut oil are popular choices for frying due to their high smoke point and neutral/mild taste. Consider factors such as the smoke point, flavor neutrality, and your personal preferences. Additionally, always use fresh oil for frying to ensure the best results.
How do I know when the oil is hot enough for frying?
The most accurate way to gauge the oil temperature is by using a deep-fry thermometer or candy thermometer. Clip the thermometer to the side of the pot or fryer so that the tip is submerged but not touching the bottom. If you don’t have a thermometer, you can use visual cues. For most frying methods, the oil is typically ready when it shimmers and has a slight haze. You can also place a small pinch of the seasoned flour into the oil. If it sizzles, it is likely hot enough.
How to reheat leftover fried chicken?
To maintain crispiness, reheat leftover fried chicken in an oven or toaster oven. Preheat to 375°F (190°C), place chicken on a baking sheet, and warm for about 15 minutes. Avoid using a microwave, as it can make the coating soggy.
Summary
Our crispy Southern fried chicken recipe is a cherished family tradition that brings crispy, golden goodness to our table. It has a delightful crunch on the outside, juicy tenderness within, and the perfect blend of seasonings. Elevate your fried chicken game today!
Southern Fried Chicken Recipe (Without Buttermilk)
Ingredients
- 1 whole chicken 6 pounds, cut up; or 8 pieces of your favorite cuts of chicken
- Neutral oil for frying e.g. peanut oil, vegetable oil, canola oil
Brine
- 16 cups water
- 3/4 cup Diamond Crystal Kosher Salt
- 1/2 cup granulated sugar
- Ice
Seasoned Flour
- 1 cup all purpose flour
- 1 cup corn starch
- 1 tablespoon granulated garlic if using garlic powder, use a little bit less
- 1 tablespoon granulated onion if using onion powder, use a little bit less
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon seasoned salt
- 1 teaspoon smoked paprika
Egg Wash
- 3 eggs
- 3 tablespoons water
Instructions
Brine Chicken
- Bring water to a boil in a pot.
- In the same pot, add kosher salt and sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place chicken pieces in a large bowl, container, or resealable plastic bag.
- Pour the brine over chicken, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove chicken from the brine, rinse, and pat the pieces dry with paper towels, Then, proceed with dredge and fry instructions.
Dredge in Egg Wash & Seasoned Flour
- Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
- Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
- Line a sheet pan with parchment paper. Remove chicken from the brine. Don’t forget to rinse and pat dry with paper towels. Dip chicken into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
- Once chicken is coated with the egg wash, dredge it in the seasoned flour mixture, pressing the flour onto chicken to create a textured coating. Rest the battered chicken on a sheet pan lined with parchment paper for 3-5 minutes.
Deep Fry
- Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken pieces (about 2 1/2 to 3 inches). Heat over medium heat to around 360°F (182°C) to 365°F (185°C). Meanwhile, preheat the oven to the lowest temperature (this if an optional step if you want to keep the cooked chicken warm while frying in batches).
- Carefully place the coated chicken pieces into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C). This takes about 8-10 minutes for white meat and 12-14 minutes for dark meat.
- Once cooked, use tongs or a slotted spoon to remove it from the oil and place it on a wire rack set over a sheet pan to drain any excess oil. Let the fried chicken rest for a few minutes before serving. Enjoy your crispy and delicious Southern fried chicken!
I adore this fried chicken recipe! Brining the chicken added so much moisture and flavor to the chicken itself. I paired the chicken with your cabbage and mac and cheese recipes and had one tasty meal!
I loved that I didn’t need to make an extra trip to the grocery store to buy buttermilk for this recipe. This fried chicken was crispy and juicy and filled with tons of flavor.
Your photos made frying chicken easy for me. And it tasted great–perfect crunch, too! Thank you!
I’ve been searching for a good southern fried chicken recipe for a while and yours ticked all of my boxes. It was crispy, moist and seasoned to perfection!
Will this work with boneless skinless breasts? Thanks
Absolutely! You can use boneless chicken breast for the recipe. However, we recommend against using thin slices, as they may cook too quickly and risk becoming dry. Instead, we suggest using whole chicken breast or butterflying them to ensure even cooking throughout. For deep frying boneless chicken breast, we recommend maintaining an internal temperature of 165°F (75°C). This ensures that the chicken is thoroughly cooked while remaining juicy and tender. We hope this helps! If you have any further questions or need assistance, feel free to ask.