By Danna N.Green ( full time mama , part time chef and a tech enthusiast ) – Guest Post
Now baby, let me tell you somethin’—there ain’t nothin’ like the smell of Southern fried chicken fillin’ up the kitchen on a Sunday afternoon. I might be a Jersey girl by birth, but my mama raised me on Southern ways. I got two kids who come runnin’ to the table the second they hear that oil sizzlin’. To them, my fried chicken means home. It means love. And honey, it means dinner is about to be real good.
When I was little, my mama used to say, “Don’t rush the chicken, or it’ll come out mad at you.” That meant patience—let it marinate, let it rest, let it fry low and slow. Now I carry that lesson in my own kitchen, makin’ sure every piece I serve is golden, juicy, and seasoned to the bone. I don’t play around with dry chicken. Not in my house.
Southern fried chicken ain’t just food—it’s a family tradition, a memory, a comfort. I make mine with love, a splash of buttermilk, and a whole lotta flavor. You don’t need to be born in Alabama to get it right. Just follow your heart—and this recipe.
Southern Fried Chicken (Mama’s Way)
Ingredients:
- 1 whole chicken, cut into pieces (or about 3–4 lbs bone-in chicken parts)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, but I always use it)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (if you like it with a kick)
- Vegetable oil for frying (enough to fill skillet about 1½ inches)
Step-by-Step:
- Marinate the Chicken:
- In a large bowl, mix the buttermilk and hot sauce.
- Add the chicken, making sure each piece is coated.
- Cover and let it sit in the fridge for at least 4 hours, overnight if you can. Let it soak in that love.
- Prep the Dredge:
- In a separate bowl, mix the flour with all the seasonings.
- Don’t be shy with the spice—this is where that good flavor’s at.
- Dredge the Chicken:
- Take the chicken out the buttermilk, shake off the excess.
- Press each piece into the seasoned flour. Make sure it’s coated well. I double-dip mine—back in the buttermilk, then flour again—for extra crunch.
- Let it Rest:
- Lay the coated chicken on a rack or tray. Let it rest for 10–15 minutes. This helps the coating stick real nice when it hits the oil.
- Heat the Oil:
- Pour vegetable oil into a deep skillet or Dutch oven. Heat it to 325–350°F.
- Don’t let it get too hot, or the outside’ll burn before the inside cooks.
- Fry the Chicken:
- Fry 3–4 pieces at a time, skin side down first. Don’t crowd the pan.
- Cook for about 14–16 minutes, flipping halfway through, until it’s golden brown and the juices run clear.
- Transfer to a wire rack or paper towel-lined plate.
- Let It Cool Just a Bit:
- Give it a minute. That crust needs to settle, and that juice needs to stay where it belongs—inside the meat.
Now That’s Dinner
When I bring that platter to the table—steaming hot, crunchy, and smelling like heaven—my kids drop what they’re doin’. And when they say, “Mama, you did it again,” well, that’s all I need.
So don’t matter if you’re cookin’ for a big family or just your hungry self. This fried chicken? It’s love on a plate.
You want me to add a printable version of this recipe or turn it into a little family cookbook-style page? I got you.
