Southern Style Fried Chicken

Southern Style Fried Chicken

This Southern Style Fried Chicken is the best representation of juicy chicken on the inside with irresistible crust so full of crunchy ripples.
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Räcker till 4 port


  • 14 chicken drumsticks or 50/50 drumsticks & thighs
  • 2 quarts oil for frying

Dry Mixture:

  • 2 cups all purpose flour
  • 2 tbsp corn starch
  • tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • ½ tbsp smoked paprika
  • 1 tbsp salt
  • 1 tsp black pepper
  • ½ tbsp ground ginger
  • ½ tbsp ground mustard

Wet Batter:

  • 2 large eggs
  • cup buttermilk
  • cup flour
  • 1 tbsp garlic powder
  • ½ tsp cayenne
  • 1 tsp salt
  • ¼ tsp black pepper


  • Deep frying thermometer
  • Dutch oven or other deep heavy duty frying pot
  • Baking sheet with wire cooling rack
  • Long tongs
  • Paper towels


  • Wipe the chicken with paper towels and leave to dry out for 15 minutes. Sprinkle with salt and pepper and set aside.
  • Prepare the dry mixture by combining all the ingredients in the large bowl. Set aside.
  • In a separate bowl mix the eggs with buttermilk, then add flour and the spices.
  • Heat the oil in a dutch oven or any other heavy duty deep pot until thermometer reaches 325F. Plan on frying no more than 3 pieces of chicken at a time, in order to not overcrowd the pot.
  • Dip each piece of chicken into the wet batter. Then coat it in dry mixture all over.
  • Carefully place each piece in oil. Fry for 15 min or until deep golden brown.
  • Remove chicken onto the cooling rack and proceed with the next batch. Adjust the temperature after each batch.
  • Allow the chicken to cool for 10 minutes before serving.