English’s Fried Chicken Recipe: Crispy Southern-Style Comfort Food

I’m sharing my take on English’s Fried Chicken Recipe, a classic Southern-style comfort food that’s both crispy and satisfying. This recipe delivers on the promise of comfort with its perfectly seasoned, golden-brown exterior and juicy interior.

To achieve that signature crispy coating, we’ll be using a buttermilk marinade and a special blend of spices. The result is a dish that’s sure to become a family favorite, perfect for serving with classic sides like mashed potatoes or coleslaw.

Ingredients for English’s Fried Chicken

Crispy Southern fried chicken starts with these simple, quality ingredients and a buttermilk marinade.

The chicken matters here. Look for plump pieces with good fat distribution—thighs and legs work best. Most grocery stores have pre-cut mixed pieces, which saves time. For the buttermilk, full-fat is essential for tenderizing the chicken. If you can’t find buttermilk, make a substitute by mixing 1 cup of milk with 1 tbsp white vinegar or lemon juice.

No smoked paprika? Regular paprika works—just add a pinch of liquid smoke if you have it. For extra heat, increase cayenne to 1.5 tsp or add some red pepper flakes. The garlic and onion powder can be adjusted to taste. If you prefer a lighter coating, reduce flour to 1.5 cups. For frying, peanut oil or lard gives amazing flavor, but vegetable oil works too.

This fried chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake in a 375°F oven until crispy again. You can also freeze cooked chicken for up to 3 months—just thaw and reheat.

Step-by-Step Instructions for Crispy Southern-Style Fried Chicken

Let’s get started with the method that delivers perfectly crispy fried chicken every time.

Step 1: Marinate the Chicken in Buttermilk

In a large bowl, combine the 2 cups of buttermilk and 2 tbsp of hot sauce. Add the 2 lb of chicken pieces and mix until they’re fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor penetration.

The acidity in the buttermilk will tenderize the chicken and help the coating adhere better. I like to give the mixture a gentle stir every 30 minutes to ensure all pieces are coated.

Step 2: Prepare the Seasoned Flour Coating

In a separate large bowl, mix together the 2 cups of all-purpose flour, 2 tbsp of paprika, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tsp of cayenne pepper, 2 tsp of salt, and 1 tsp of black pepper. I use a whisk to ensure the spices are evenly distributed throughout the flour.

This seasoned flour mixture is the secret to that signature flavor. You can adjust the amount of cayenne pepper based on your heat preference.

Step 3: Dredge the Chicken in the Flour Mixture

Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing the coating onto the chicken to ensure it adheres well. Place the coated chicken on a wire rack set over a baking sheet.

Let the coated chicken rest for 10-15 minutes to allow the coating to set. This step is crucial for achieving a crispy exterior.

Step 4: Fry the Chicken to Golden Perfection

Heat the 4 cups of vegetable oil in a large Dutch oven or heavy pot to 350°F. Carefully place a few pieces of the coated chicken into the hot oil, being mindful not to overcrowd the pot. Fry for 8-10 minutes or until the chicken reaches a golden brown and the internal temperature reaches 165°F.

Use a thermometer to monitor the oil temperature, adjusting the heat as needed to maintain 350°F. Drain the fried chicken on paper towels.

Step 5: Garnish and Serve

Garnish the crispy fried chicken with chopped 0.25 cup of fresh parsley. Serve hot and enjoy the comforting, crispy goodness of this Southern-style fried chicken.

This recipe serves 4 people and can be adjusted according to your needs. You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Make-Ahead Tips for This Recipe

Advance Preparation

The buttermilk marinade is where this fried chicken’s magic begins. I recommend preparing it at least 2 hours before frying, or even the night before for maximum flavor. Simply combine 2 cups of buttermilk and 2 tbsp of hot sauce in a large bowl, then add the 2 lb of chicken pieces. Cover and refrigerate until ready to proceed. 🔥

Seasoned Flour Prep

You can mix the seasoned flour coating ingredients ahead of time too. Combine 2 cups of all-purpose flour, 2 tbsp of paprika, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tsp of cayenne pepper, 2 tsp of salt, and 1 tsp of black pepper in a large bowl. Store this mixture in an airtight container at room temperature for up to 24 hours.

Streamlining Frying Day

To make frying day easier, measure out the 4 cups of vegetable oil into your Dutch oven or heavy pot. Let it come to room temperature before heating—it’ll reach 350°F faster and more evenly. Have all your tools ready: tongs, thermometer, and paper towels for draining. This prep work saves valuable time when you’re ready to fry.

Batch Frying Strategy

For best results, fry chicken in batches of 3-4 pieces at a time. This prevents overcrowding the pot, which can lower the oil temperature too much. Keep fried pieces warm on a wire rack in a 200°F oven while frying subsequent batches. This keeps everything crispy until serving.

Make-Ahead Tips for Sides

While fried chicken is best enjoyed fresh, many Southern sides can be made ahead. Consider preparing coleslaw or mashed potatoes a day in advance. Store them in separate airtight containers in the refrigerator and give them a quick stir before serving. This lets you focus on frying when it’s time to eat. 🥗

Reheating Leftovers

If you have leftover fried chicken (though it’s usually devoured quickly!), store it in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven until crispy again—about 15-20 minutes. Avoid microwaving as it can make the coating soggy.

Frequently Asked Questions