Mama's Fried Chicken Recipe

Prep Time:

2 hrs 10 mins

Cook Time:

1 hr

Total Time:

3 hrs 10 mins

Servings:

4 to 6

Behold—our most shared fried chicken recipe of all time. Mama's fried chicken is, put quite simply, a decadent delight when done right, and this recipe will take you back to the days when your mother used to fry her famous chicken for Sunday dinner.

Mama's fried chicken, is simple in its perfection—crispy on the outside and juicy on the inside. Are you curious about the secret to this decadent recipe? It's the buttermilk. Make sure to soak your chicken in buttermilk for at least two hours before frying. It's the trick to serving fried breasts, drumsticks, and thighs that are perfectly golden on the outside and tender on the inside.

Once finished frying, we promise that it'll be nothing short of sheer Southern comfort. So skip that bucket of fast-food fried chicken and remember what it's like to eat "real" fried chicken. That's where our best fried chicken recipe below can help.

Southern Living Mamas Fried Chicken on a platter to serve — Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel

Ingredients for Mama's Fried Chicken

A whole chicken is cut into pieces, marinated with buttermilk, and coated with self-rising flour for a traditional, crispy fried chicken you'll love. To make Mama's fried chicken, you'll need:

Whole chicken, cut into pieces: Different cuts of chicken provide different textures, for a nice variety of fried chicken everyone will appreciate.
Salt and pepper: Seasons the chicken.
Buttermilk: Adds moisture, flavor, and tenderness to the meat, for the most juicy and flavorful results.
Self-rising flour: Contains baking powder and salt, for a light, crispy crust after frying.
Vegetable oil: A neutral oil with a high smoke point used to fry the chicken.

Southern Living Mamas Fried Chicken ingredients — Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel

How To Make Mama's Fried Chicken

Marinate, dredge, and fry—you'll be surprised at how easy it is to fry up this crispy, tender chicken at home. Full instructions are below, but here's a brief recap before you get started:

Step 1. Marinate: Season chicken with salt and pepper. Place into a shallow dish or zip-top bag and coat with buttermilk. Cover or seal and chill.
Step 2. Dredge: Remove chicken from buttermilk and dredge in flour.
Step 3. Fry: Heat 1 1/2 inches of oil in a skillet or Dutch oven to 360°F. Cook a few pieces of chicken at a time, covered for 6 minutes, then uncovered for 9 minutes. Turn chicken and repeat. Drain on paper towels.

Our Secrets for the Best Fried Chicken

For the crispiest, juiciest fried chicken, keep these tips in mind:

Use a thermometer: A thermometer will help you keep your oil temperature at a steady 350°F, and cook your chicken to the proper temperature (165°F).
Cook in batches: Overcrowding the pan will cause your oil temperature to drop and your chicken to become soggy.
Marinate in buttermilk: To tenderize the meat, impart flavor, and help the chicken retain its juiciness after cooking.
Let the chicken rest: This helps the coating adhere better to the chicken for a crispy result.
Oil temperature: Check your oil temperature to make sure the chicken cooks through without absorbing too much oil.
Drain on a rack: For even air flow to keep the chicken crisp and to let excess oil drain.
Rest after frying: To give the juices time to redistribute throughout the chicken.

How To Store and Reheat Leftover Fried Chicken

Refrigerate leftover fried chicken in an airtight container for up to four days. Before reheating, let stand at room temperature for 10 to 20 minutes. Reheat on a wire rack set over a baking sheet in a preheated 400°F oven, or in an air fryer at 375°F. Heat until the chicken is crisp and the internal temperature reaches 165°F. Avoid reheating in the microwave, as the chicken may lose its crispness.

What To Serve With Mama's Fried Chicken

You can never go wrong with fried chicken, especially when you pair it with a variety of Southern-style sides. Serve with mashed potatoes and gravy, coleslaw, macaroni and cheese, biscuits, corn on the cob, potato salad, cornbread, and more. To round out the meal, offer up a mixed green salad, collard greens, roasted vegetables, and other favorite veggie sides.

More Fried Chicken Recipes You'll Love

If you're ready to shake up your fried chicken routine, these unique recipes deserve a spot in your rotation:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 (3- to 4-lb.) whole chicken, cut into pieces
1 tsp. kosher salt
1 tsp. pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

Directions

Soak chicken in buttermilk:

Sprinkle chicken with salt and pepper.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel

Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel

Cover or seal, and chill at least 2 hours.
Dredge in flour:

Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Heat oil:

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Fry chicken in batches:

Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel

Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel

Frequently Asked Questions

Why do you soak chicken in buttermilk before frying?

Buttermilk adds a tangy flavor to the chicken, helps tenderize the meat, and keep the chicken moist after frying.
What is the trick to getting crispy chicken?

Proper coating, keeping your oil at the right temperature, not overcrowding the pan, and draining the chicken after frying can all help your fried chicken end up as crispy as possible.
Is fried chicken better with batter or flour?

Depending on the texture you're trying to achieve, a simple self-rising flour coating can lead to incredibly crispy, classic fried chicken, while batter has a thicker, crunchier crust.
How long should I let chicken rest in flour before frying?

Letting your chicken rest after coating can help the coating adhere better to the meat, as well as result in a crispier texture. To give this a try, let the coated chicken rest on a wire rack for 15 to 20 minutes before frying. This can also help it cook more evenly as the meat comes up to room temperature.