Crispy on the outside, juicy on the inside, and bursting with bold flavor—this spicy Southern fried chicken is everything comfort food should be. It combines traditional deep-frying techniques with a flavorful broth poach and a double-dredged crust that shatters with each bite. This is the kind of meal that draws a crowd to the table and keeps them coming back for seconds.
Ingredients Breakdown
Start with a whole chicken cut into eight pieces—legs, thighs, breasts, and wings. This gives a mix of textures and flavors, from juicy dark meat to tender white meat. Using a whole bird is not only economical but ensures a more balanced, home-style experience.
The chicken is first simmered in low-sodium broth, which infuses it with flavor and keeps the interior moist and tender. After cooking, the warm pieces are dunked in tangy buttermilk. This step enhances tenderness and helps the seasoned flour cling beautifully to each piece.
The dredge is a critical component. Flour is blended with sweet paprika for warmth, celery salt for savory depth, cracked pepper for bite, and a touch of cayenne for a kick of heat. This spice mix defines the Southern flavor profile—peppery, bold, and a little fiery.
Grapeseed oil is ideal for frying because of its clean flavor and high smoke point. It allows the coating to fry up crisp and golden without burning, producing that signature Southern crunch.
Step-by-Step Preparation Guide
Begin by placing your chicken pieces in a pot with seasoned chicken broth and bring to a simmer. Keep the heat gentle and let the pieces cook through slowly—about 40 minutes for larger pieces. This method gives you tender meat that stays moist even after frying.
As the chicken simmers, set up your frying station. Combine the flour and seasonings in a large shallow bowl, and whisk them together until evenly mixed. Pour the buttermilk into a separate bowl.
Once the chicken is cooked and patted dry, submerge each piece in buttermilk. Then dredge in the seasoned flour, dip again in buttermilk, and dredge a second time for maximum crunch. The double-coating ensures a thick, textured crust that will crisp up beautifully in hot oil.
Heat the grapeseed oil to 400°F in a large pot with high sides. Use a thermometer to monitor the temperature—it’s crucial for achieving even frying without burning the exterior. Fry the chicken in small batches, just two pieces at a time, for 30 seconds to 1 minute. The goal is a deep golden brown crust, not to cook the chicken through—that’s already done.
Transfer the fried pieces to a wire rack set over a baking sheet to drain excess oil while maintaining the crisp texture. Avoid paper towels if possible, as they trap steam and can soften the crust.
Recipe Tips & Frequently Asked Questions
Why simmering the chicken before frying creates better texture and faster fry time:
Precooking reduces frying time and ensures tender, juicy meat without the risk of undercooking.
How to keep the crust crispy after frying:
Always drain on a wire rack, not paper towels, and avoid stacking the pieces.
Getting the perfect spice level: adjusting cayenne and black pepper:
Add more cayenne for heat lovers or dial it back to keep it mild and family-friendly.
Tips for using a thermometer to monitor oil and chicken temperature:
Keep the oil at a steady 375–400°F. Too low and the crust absorbs oil; too high and it burns.
Best method for coating without clumps or bare spots:
Pat the chicken dry, use a wide dish for flour, and press gently to help the coating stick evenly.
Can I use boneless chicken or just thighs?
Yes, boneless cuts work well. Reduce simmering and frying time accordingly.
How far in advance can I simmer or marinate the chicken?
You can simmer and chill the chicken up to 24 hours ahead. Let it come to room temp before frying.
Can I use an air fryer or oven instead of deep frying?
For a lighter version, air frying works, but the crust won’t be as rich or deeply golden.
What flour alternatives can I use (gluten-free, cornstarch blend, etc.)?
Use a mix of gluten-free all-purpose flour and cornstarch for a lighter, crispier result.
How do I store and reheat leftovers without losing crispiness?
Store in the fridge in a paper towel-lined container. Reheat uncovered in a 375°F oven until hot.
What to Serve With This Recipe
Creamy coleslaw brings cool, tangy crunch that cuts through the richness of fried chicken and balances the spice beautifully.
Mashed potatoes with buttery gravy or fluffy cornbread with a drizzle of honey are Southern staples that bring warmth and comfort to the plate.
Add tangy pickles, pepper jelly, or a splash of hot sauce for bright, bold contrast that complements the deep-fried crust.
Round it out with traditional Southern sides like smoky baked beans, mac and cheese, or braised collard greens for a hearty, soul-satisfying meal.
Creative Variations
Add finely chopped rosemary or garlic powder to the flour for an herby aromatic spin. It works well for a fall or holiday twist.
Mix hot sauce or mustard into the buttermilk soak for a subtle layer of heat and tang under the crust.
Swap in smoked paprika for the sweet paprika to introduce a rich, smoky profile.
Make mini versions by cutting chicken into bite-sized nuggets—perfect for sliders, game-day snacks, or dipping in honey mustard or ranch.
This spicy Southern fried chicken delivers everything you crave in comfort food—crispy coating, tender meat, and bold seasoning that lingers in the best way. It’s a dish rooted in tradition yet made easy with a few modern twists like pre-simmering and double-dipping.
Whether you’re feeding a table full of hungry guests or treating yourself to a weekend indulgence, this recipe delivers a crunch that’s worth the fry.
Ingredients
1 chicken, cut into 8 pieces
4½ cups low-fat, low-sodium chicken broth
3 cups buttermilk
2¼ cups whole-wheat or all-purpose flour
1½ tablespoons sweet paprika
2¼ teaspoons celery salt
1½ tablespoons freshly ground black pepper
1½ teaspoons salt
¾ teaspoon cayenne pepper (optional)
2 quarts La Tourangelle grapeseed oil (or other high-smoke-point frying oil)
Instructions
In a large saucepan, bring the chicken broth to a rolling boil over high heat. Season the broth generously with salt. Add the chicken pieces and reduce the heat to low once it reaches a simmer. Cover and cook gently for about 40 minutes, or until the chicken is tender and cooked through. Once done, carefully remove the pieces, pat them dry with paper towels, and place them on a platter. Cover loosely with foil to keep them warm.
While the chicken is simmering, prepare the frying setup. Pour the grapeseed oil into a deep, heavy-bottomed pot with high sides. Heat the oil over high heat until it reaches 400°F. Place a wire rack over a rimmed baking sheet or line a large plate with several layers of paper towels for draining the chicken once it’s fried.
In a shallow dish or large bowl, mix the flour with paprika, celery salt, black pepper, 1 teaspoon of salt, and cayenne pepper (if using). Whisk the dry ingredients together until fully combined and evenly distributed.
Place the warm, pre-cooked chicken in a large bowl and pour over the buttermilk. Gently toss the pieces to ensure they are evenly coated. Take each piece and dredge it in the seasoned flour mixture, then return it to the buttermilk briefly, and dredge once more in the flour. This double coating creates an ultra-crispy crust. Shake off any excess flour before frying.
Working in small batches of two pieces at a time, carefully lower the chicken into the hot oil. Fry for 30 seconds to 1 minute, or until the crust turns deep golden brown and crispy. Use a slotted spoon or tongs to transfer the fried chicken to the prepared rack or paper towels to drain.
Serve hot, with your choice of sides like coleslaw, mashed potatoes, or cornbread.
Spicy Southern Fried Chicken Recipe
Ingredients
- 1 chicken cut into 8 pieces
- 4½ cups low-fat low-sodium chicken broth
- 3 cups buttermilk
- 2¼ cups whole-wheat or all-purpose flour
- 1½ tablespoons sweet paprika
- 2¼ teaspoons celery salt
- 1½ tablespoons freshly ground black pepper
- 1½ teaspoons salt
- ¾ teaspoon cayenne pepper optional
- 2 quarts La Tourangelle grapeseed oil or other high-smoke-point frying oil
Instructions
- In a large saucepan, bring the chicken broth to a rolling boil over high heat. Season the broth generously with salt. Add the chicken pieces and reduce the heat to low once it reaches a simmer. Cover and cook gently for about 40 minutes, or until the chicken is tender and cooked through. Once done, carefully remove the pieces, pat them dry with paper towels, and place them on a platter. Cover loosely with foil to keep them warm.
- While the chicken is simmering, prepare the frying setup. Pour the grapeseed oil into a deep, heavy-bottomed pot with high sides. Heat the oil over high heat until it reaches 400°F. Place a wire rack over a rimmed baking sheet or line a large plate with several layers of paper towels for draining the chicken once it’s fried.
- In a shallow dish or large bowl, mix the flour with paprika, celery salt, black pepper, 1 teaspoon of salt, and cayenne pepper (if using). Whisk the dry ingredients together until fully combined and evenly distributed.
- Place the warm, pre-cooked chicken in a large bowl and pour over the buttermilk. Gently toss the pieces to ensure they are evenly coated. Take each piece and dredge it in the seasoned flour mixture, then return it to the buttermilk briefly, and dredge once more in the flour. This double coating creates an ultra-crispy crust. Shake off any excess flour before frying.
- Working in small batches of two pieces at a time, carefully lower the chicken into the hot oil. Fry for 30 seconds to 1 minute, or until the crust turns deep golden brown and crispy. Use a slotted spoon or tongs to transfer the fried chicken to the prepared rack or paper towels to drain.
- Serve hot, with your choice of sides like coleslaw, mashed potatoes, or cornbread.
