How TO Make The Best Southern Fried Chicken
HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN! is a medium Southern United States recipe that serves 4. 450 calories per serving. Recipe by Coop Can Cook on YouTube.
Prep: 25 min | Cook: 17 min | Total: 57 min
Cost: $40.42 total, $10.11 per serving
Ingredients
- 8 pieces Chicken Drumsticks (skin on, excess fat trimmed)
- 2 cups Buttermilk (cold, can substitute with milk + 1 tbsp lemon juice)
- 1 tablespoon Cajun Seasoning
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Chef Paul’s Poultry Magic
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Lemon Pepper
- 1/2 teaspoon Celery Salt
- 1 teaspoon Paprika
- 2 cups Self‑Rising Flour (provides baking powder for extra crispness)
- 1/2 cup Cornstarch (adds crunch)
- 4 cups Canola Oil (for deep frying, high smoke point)
- to taste Salt
Instructions
Make the Spice Blend
Combine Cajun seasoning, poultry seasoning, Chef Paul’s Poultry Magic, garlic powder, onion powder, lemon pepper, celery salt, and paprika in a small bowl; stir until evenly mixed.
Time: PT5M
Season Chicken and Marinate
Sprinkle half of the spice blend over the chicken drumsticks, toss to coat thoroughly, then place the chicken in a large bowl and pour cold buttermilk over it, ensuring all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight.
Time: PT5M
Prepare the Dredge Mix
In a separate bowl, whisk together self‑rising flour, cornstarch, and the remaining spice blend until smooth. Add a pinch of salt.
Time: PT5M
Dredge the Chicken
Remove chicken from the buttermilk, letting excess drip off (do not rinse). Transfer each piece to the flour mixture, shaking off excess and pressing gently so the coating adheres evenly.
Time: PT5M
Heat the Oil
Fill the deep fryer or pot with enough canola oil to submerge the pieces (about 4 cups). Heat to 350°F, using a thermometer to monitor.
Time: PT5M
Temperature: 350°F
Fry the Chicken
Carefully lower the coated drumsticks into the hot oil. Fry for about 15 minutes, or until the pieces float, the surface is golden‑brown, and an internal temperature of 165°F is reached.
Time: PT15M
Temperature: 350°F
Drain and Rest
Using tongs, lift the chicken onto a wire rack set over a baking sheet or onto paper towels to drain excess oil. Let rest 2 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Contains meat, Not vegetarian, Contains soy‑free oil, Gluten‑containing
Allergens: Dairy (buttermilk), Gluten (flour)
Ingredient Substitutions
- Instead of Buttermilk: milk with lemon
- Instead of Self‑Rising Flour: all‑purpose flour + 2 tsp baking powder
- Instead of Canola Oil: vegetable oil, peanut oil
Equipment Needed
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Deep Fryer or Heavy‑Bottom Pot
- Candy or Deep‑Fry Thermometer
- Tongs
- Wire Rack
- Paper Towels
- Plastic Wrap or Lid
- Small Plate or Bag for Flour Mix (optional)
Critical Steps — Do Not Skip
- Ensuring the oil reaches and maintains 350°F
- Coating the chicken evenly with both spice‑buttermilk and flour mixture
- Checking that the chicken reaches an internal temperature of 165°F before removing from oil
Chef Tips from the Video
- Self‑rising flour adds a light puff to the crust; if unavailable, add 2 tsp baking powder to all‑purpose flour.
- Cornstarch creates a delicate crunch—replace with rice flour for an even lighter texture.
- For extra flavor, add a pinch of smoked paprika to the spice blend.
Troubleshooting
Chicken skin is soggy after frying
Make sure oil is at 350°F before adding chicken; if oil temperature drops, wait for it to recover before adding more pieces.
Coating falls off during frying
Pat the chicken dry after the buttermilk soak, and press the flour mixture onto the surface firmly before frying.
Chicken is undercooked inside
Use a meat thermometer; if internal temp is below 165°F, continue frying in 5‑minute increments.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; lasts up to 2 months. Re‑heat from frozen in a 375°F oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken in buttermilk and spices overnight for deeper flavor.
- After dredging, you can freeze the coated pieces on a tray; fry directly from frozen, adding 2‑3 minutes to cooking time.
Frequently Asked Questions
What is the cultural significance and history of Southern Fried Chicken in American Southern cuisine?
Southern fried chicken originated in the American South during the 19th century, blending African cooking techniques of deep‑frying with European seasoning traditions. It became a staple at family gatherings, church picnics, and soul‑food restaurants, symbolizing comfort and hospitality.
What are the traditional regional variations of Southern Fried Chicken in the Southern United States?
In the Deep South, buttermilk brining and a double‑dredge are common, while in the Carolinas hot‑pepper‑infused batters are popular. Texas often adds a spicy Cajun rub, and Kentucky is known for its “burgoo” style with added herbs.
How is authentic Southern Fried Chicken traditionally served in the Southern United States?
It is typically served hot, on a plate or platter, alongside sides like coleslaw, mashed potatoes, biscuits, and sweet tea. The chicken is often presented whole, with the skin left on for maximum flavor and crunch.
What occasions or celebrations is Southern Fried Chicken traditionally associated with in Southern culture?
Southern fried chicken is a centerpiece at holiday meals such as Thanksgiving and Christmas, as well as casual gatherings like backyard barbecues, church potlucks, and family reunions.
What makes Southern Fried Chicken special or unique in American cuisine?
Its unique combination of a tangy buttermilk brine, a seasoned flour‑cornstarch coating, and high‑heat deep frying creates a juicy interior with an ultra‑crisp crust—an iconic texture that defines Southern comfort food.
What are the most common mistakes to avoid when making Crispy Southern Fried Chicken from Coop Can Cook?
Common errors include not chilling the buttermilk marinate long enough, adding chicken to oil that isn’t at 350°F, overcrowding the fryer, and skipping the final shake to remove excess flour. Each mistake can lead to soggy or undercooked chicken.
Why does this Crispy Southern Fried Chicken recipe use self‑rising flour instead of plain all‑purpose flour?
Self‑rising flour contains baking powder, which creates tiny air pockets during frying, giving the crust a lighter, puffier texture and extra crispness that plain flour alone cannot achieve.
Can I make Crispy Southern Fried Chicken ahead of time and how should I store it?
Yes—you can marinate the chicken overnight in the refrigerator, and after dredging you may freeze the coated pieces on a tray. Store cooked leftovers in an airtight container in the fridge for up to 3 days, reheating in a 350°F oven to retain crispness.
What texture and appearance should I look for when making Crispy Southern Fried Chicken?
The crust should be golden‑brown, slightly glossy, and crackle when tapped. Inside, the meat should be moist, tender, and reach an internal temperature of 165°F; the chicken will float to the surface when done.
What does the YouTube channel Coop Can Cook specialize in?
Coop Can Cook focuses on approachable, home‑cooked comfort dishes with clear step‑by‑step instructions, often highlighting classic American and Southern recipes that can be made with everyday kitchen tools.
How does the YouTube channel Coop Can Cook's approach to Southern cooking differ from other cooking channels?
Coop Can Cook emphasizes practical shortcuts—like using self‑rising flour for extra crispness—and realistic timing (e.g., a 4‑hour marinate) while still preserving authentic flavor, whereas many channels either over‑complicate or oversimplify Southern techniques.
Last updated: August 21, 2026
