SOUTHERN FRIED CHICKEN TRICK: you know that moment when you bite into fried chicken and it’s crunchy enough to make you smile, juicy enough to make you close your eyes, and seasoned just right? That’s the goal every single time. I’ve messed it up plenty in the past with soggy crust or dry meat, so I went searching for simple, repeatable fixes. What I found are a few easy tweaks that make a huge difference. Today I’m sharing the exact tweaks I use at home, plus the one trick that takes it from good to seriously great. 
Ina Garten’s Secret Ingredient
I love a classic recipe, but I’m also not above borrowing smart ideas from the pros. Ina Garten’s approach always leans on bold flavor without getting fussy, and one move I picked up from her style is stirring a spoonful of Dijon mustard into the buttermilk marinade. It’s subtle, but it makes the chicken taste deeply seasoned from the inside out. Dijon adds gentle tang and helps the dredge cling better later. If you’re baking instead of frying, a light oil rub on the breading also encourages crisping, which is very Ina.
Why a tiny squeeze of mustard works
Mustard acts like a bridge between the chicken and the coating. It’s not a flavor you’ll notice by itself, but it boosts everything around it. Pair that with paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne, and you’ve got a breadcrumb of magic working in your favor. If you’re in the mood to switch up your chicken nights in general, try these crispy parmesan chicken tenders. They’re perfect when you want crunch without breaking out the big pot of oil.
Keep your eye on this phrase because it will save your batch: SOUTHERN FRIED CHICKEN TRICK. We’ll use it again in the sections below to make the steps unforgettable. 
Soak It in Buttermilk
Here’s the heart of it. Buttermilk is the classic bath for a reason. It tenderizes the chicken and gently seasons it so the meat stays juicy even if you get distracted and cook it a minute too long. I whisk the buttermilk with salt, Dijon, and spices, then let the chicken hang out in the fridge until I’m ready. If you don’t have buttermilk, stir a tablespoon of lemon juice or vinegar into regular milk and let it rest for 10 minutes. That quick hack works in a pinch.
- What you need: Bone-in chicken pieces, buttermilk, Dijon mustard, kosher salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Optional add-in: A splash of hot sauce for a tiny kick.
- Tasty side note: If marinades are your thing, check out this simple balsamic chicken marinade for grill nights.
How long to marinate
Minimum 1 hour. If you can, do 6 to 12 hours. Overnight is best for super tender meat. Too long, like two full days, can make the texture a bit mushy, so keep it within that sweet window. Here’s your reminder: This is the second big SOUTHERN FRIED CHICKEN TRICK you don’t want to skip. 
Double Dredge
Once your chicken is marinated, it’s time to coat it. This is where crunch is born. A single dip in seasoned flour is fine, but a double dredge gives you those craggy bits that shatter when you bite in. That’s what we all want. I keep my dredge simple: flour, cornstarch, and spices. The cornstarch is the secret to a lighter, crispier crust.
- Dip chicken straight from buttermilk into seasoned flour.
- Back into the buttermilk for a quick dunk.
- Then into the flour again, this time pressing to make the coating stick.
- Lay the pieces on a wire rack to set the crust for 10 minutes before frying.
Season your flour like you mean it
Salt matters. Under-seasoned flour equals bland crust. I add about a teaspoon of kosher salt per cup of flour, then taste a pinch of flour to make sure it’s not dull. Paprika, garlic powder, onion powder, white pepper, and a pinch of cayenne help the coating sing. If you want a fun twist on chicken night, these playful chicken and waffle tacos are a crunchy-sweet combo that always gets people talking.
“I tried the double dredge after seeing it here and wow. That crust stayed crisp through dinner and reheats. My family asked for seconds, which never happens on a weeknight.”
And yes, that extra dredge is our third SOUTHERN FRIED CHICKEN TRICK. It looks minor, but it’s a total game changer.
What is the secret to good fried chicken?
We’ve covered flavor and coating, so let’s talk technique. The secret isn’t a single thing. It’s a small stack of choices that add up. Marinate in buttermilk, season the flour, double dredge, and fry in the right oil at the right temperature. Peanut, canola, or vegetable oil all work well because they hold up at higher heat without smoking up your kitchen.
Oil temperature sweet spot
Heat the oil to around 325 to 350 degrees F. Too hot and the outside burns before the inside cooks; too cool and the crust absorbs oil and turns soggy. I fry in batches so the oil doesn’t drop suddenly. Give pieces space, let them dance, and they’ll cook evenly.
Finishing touches
Let the chicken rest on a wire rack, not paper towels. Paper towels trap steam, and steam steals crunch. Sprinkle with a pinch of salt while it’s still hot to wake up the flavors. For a weeknight shortcut when you don’t want to deep-fry, my family loves this bacon wrapped air fryer chicken. Different vibe, still super satisfying. And here’s our fourth SOUTHERN FRIED CHICKEN TRICK: rest your chicken for 10 minutes before biting in so the juices settle back into the meat.
Why Isn’t My Fried Chicken Crispy?
It’s one of the most common questions I get. Usually, the problem traces back to a few sneaky habits. If your chicken goes into the oil dripping wet, the coating won’t cling and the crust gets patchy. Shake off extra buttermilk before dredging. Another common culprit is overcrowding the pot. That drops the oil temperature, and once the oil cools, the coating starts drinking it up. Fry in batches, and recheck the temperature between rounds.
Also, keep that resting step on a wire rack. It’s a small move, but it keeps the underside from steaming into a soft spot. If you notice the crust softening after a few minutes, pop the chicken into a 300 degree F oven for 5 to 8 minutes to revive the crunch. That little warm-up saves dinner more often than you’d think. If you like fuss-free chicken nights that still deliver bold flavor, you’ll probably love this easy chicken shawarma sheet pan dinner for a break from frying days.
One more reminder: our fifth SOUTHERN FRIED CHICKEN TRICK is to keep the oil clean. If bits of coating burn in the pot, scoop them out between batches. Burnt bits cling to fresh pieces and muddy the flavor.
Common Questions
Can I make this with boneless chicken?
Yes. Boneless thighs are my favorite because they stay juicy and tolerate a few extra minutes in the oil. Just shorten the fry time and check for 165 degrees F in the center.
What’s the best way to reheat fried chicken?
Use a 375 degree F oven for 10 to 15 minutes on a wire rack. It brings back the crisp without drying the meat.
Do I need a thermometer?
It helps a lot. Use one for the oil and one for the meat if you have them. Guessing is where most batches go wrong.
Can I season the flour ahead?
Totally. Stir the spices into the flour, store in a jar, and shake before using. It’s a little meal prep that pays off later.
Which cut tastes best?
Personal choice, but thighs and drumsticks are the most forgiving and the juiciest. Breast meat can be great too if you watch the temp closely.
A Crispy Little Send-Off
There you go, all my favorite tips in one spot. The SOUTHERN FRIED CHICKEN TRICK that ties it all together is simple: marinate in buttermilk, season boldly, and double dredge, then fry at a steady temperature and rest on a rack. If you like exploring different chicken nights, try these crunchy-sweet chicken and waffle tacos or get cozy with creamy crockpot angel chicken when you want comfort without the frying setup. Curious about pro-tested techniques? I enjoyed this perspective on oven-baked methods in I Tried Ina Garten’s Oven-Fried Chicken Trick, And It Changed How I … and these smart tips from a chef in 10 Fried Chicken Tips—Straight From a Chef | Taste of Home. Now go make some crunchy magic in your own kitchen.
Southern Fried Chicken
Ingredients
Method
- In a bowl, whisk together the buttermilk, Dijon mustard, salt, and spices.
- Soak the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, preferably overnight.
- In a separate bowl, combine flour, cornstarch, and seasonings.
- Prepare a wire rack to rest the dredged chicken.
- Remove chicken from the marinade and shake off excess buttermilk.
- Coat in the seasoned flour, then dip back into the buttermilk, and coat with flour again.
- Place on wire rack and let rest for 10 minutes.
- Heat oil in a deep pot to 325-350°F (163-177°C).
- Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pot.
- Fry in batches, cooking until golden brown and internal temperature reaches 165°F (74°C).
- Let rest on a wire rack to maintain crispiness.