Mrs. Wilkes’ Fried Chicken Recipe: Southern-Style Crispiness Guaranteed

Mrs. Wilkes’ fried chicken is a Southern classic that I’ve perfected over years of testing. The secret lies in a special blend of spices and a double-dredging technique that creates that signature crispy exterior.

This recipe delivers restaurant-quality fried chicken with a crunchy outside and juicy inside, just like Mrs. Wilkes’ famous Savannah restaurant. Serve with traditional sides like mashed potatoes and collard greens for a true Southern experience.

Ingredients for Mrs Wilkes Fried Chicken

Southern-style fried chicken requires quality ingredients and precise technique for that crispy perfection.

The spice blend matters here. Penzeys has great smoked paprika that adds depth. For the chicken, mix pieces for variety—legs and thighs stay juicier while breasts get crispy. Most grocery stores have pre-cut chicken pieces which saves time. I prefer using organic chicken when available for better flavor.

No buttermilk? Make a substitute with 1 cup milk plus 1 tbsp white vinegar. Let it sit 5 minutes. For extra crispy coating, try panko breadcrumbs mixed with flour. If you want less heat, reduce cayenne to 0.25 tsp or omit entirely. The double-dredging is key—first in flour, then buttermilk-egg mix, then flour again.

Fry oil keeps for 6-8 uses if filtered properly. Store leftovers in an airtight container—the crispiness fades but it’s still delicious. Reheat in oven at 375°F to crisp back up. Keeps for 3-4 days in the fridge.

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

Follow my proven method to achieve perfectly crispy fried chicken with a juicy interior every time.

Step 1: Prepare the Chicken and Seasoning Mixture

Start by preparing the 2.5 lb Chicken Pieces. I like to pat them dry with paper towels to remove excess moisture, which helps the coating adhere better. In a shallow dish, combine the 2 cups All-Purpose Flour, 2 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Salt, 1 tsp Black Pepper, and 0.5 tsp Cayenne Pepper. Whisk these dry ingredients together until they’re evenly distributed, ensuring each piece of chicken will get a consistent coating.

The key to great fried chicken is in the seasoning, so don’t be shy with the spices. I find that using a mix of smoked and sweet paprika gives a nice depth of flavor. Make sure to adjust the 0.5 tsp Cayenne Pepper based on your desired heat level.

Step 2: Marinate the Chicken in Buttermilk

Pour the 2 cups Buttermilk into a large bowl, then add the 2 whole Eggs and whisk until fully incorporated. The eggs help to create a richer, more tender crust. Add the chicken pieces to this marinade, making sure they’re fully submerged. If necessary, you can weight them down with a plate to keep them under the liquid. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the best results.

The acidity in the buttermilk tenderizes the chicken beautifully, while the eggs add richness. You’ll notice the chicken will be significantly tender after marinating—this step is crucial for that perfect Southern-style texture.

Step 3: Dredge the Chicken and Heat the Oil

Remove the chicken from the buttermilk marinade, letting any excess liquid drip off. Dredge the chicken pieces in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. I like to use a generous amount of coating to achieve that thick, crispy crust. Place the coated chicken on a wire rack set over a baking sheet to catch any excess flour.

While the chicken is resting, heat the 4 cups Vegetable Oil in a large Dutch oven or heavy pot to 350°F. Use a thermometer to maintain the correct temperature, as this is crucial for achieving crispy fried chicken. When the oil reaches the right temperature, it will shimmer and slightly smoke.

Step 4: Fry the Chicken to Perfection

Carefully place a few pieces of the coated chicken into the hot oil. Don’t overcrowd the pot—fry in batches if necessary. Fry the chicken for 8-10 minutes until it reaches a golden brown color and the internal temperature hits 165°F. Use tongs to turn the pieces occasionally for even browning.

The chicken is done when it not only reaches the correct internal temperature but also has a crispy, golden brown exterior. If you’re unsure, check by cutting into the thickest part of a piece—the meat should be juicy and white, not pink.

Step 5: Drain and Garnish

Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. This step is crucial for keeping the chicken crispy. Let it rest for 5-10 minutes before serving. Just before serving, sprinkle the fried chicken with a bit more Salt to taste and garnish with 0.25 cup Fresh Parsley for a fresh, vibrant touch.

Serve the fried chicken hot, perhaps with some classic Southern sides like mashed potatoes or collard greens. The crispy exterior and juicy interior will make this dish a standout at any meal.

Perfect Pairings for This Recipe

Classic Southern Sides

Mrs. Wilkes’ fried chicken pairs beautifully with traditional Southern sides that complement its crispy, spicy goodness. I love serving it with creamy mashed potatoes that soak up all the delicious juices. Another classic option is collard greens cooked with a bit of bacon fat for added depth. 🌿

Refreshing Salads

A fresh coleslaw made with shredded cabbage, mayonnaise, and a hint of vinegar provides a nice contrast to the richness of the fried chicken. You can also try a simple green salad with a light vinaigrette to cut through the heaviness. For a more substantial side, consider a tomato salad with ripe tomatoes, red onion, and fresh basil.

Beverage Pairings

For drinks, I recommend something refreshing to balance the richness of the meal. Sweet tea is a Southern staple that pairs perfectly with fried chicken. Alternatively, a glass of lemonade or iced tea with lemon can cleanse your palate between bites. If you prefer something bubbly, a ginger ale can be a nice choice. 🍹

Comforting Bread Options

Adding some warm, comforting bread can elevate the meal. Buttermilk biscuits are a classic Southern choice that pairs wonderfully with fried chicken. You can also serve cornbread for a slightly sweeter option. For a more rustic feel, try serving hush puppies—deep-fried cornbread balls that are crispy on the outside and soft inside.

Dessert Ideas

Finish the meal with a sweet treat that complements the savory flavors. Peach cobbler is a Southern favorite that works beautifully with fried chicken. Alternatively, a banana pudding or lemon bars can provide a nice contrast. These desserts are sure to round out the meal nicely. 🍰