Southern Fried Chicken (The Easy Way — Fried in Lard, Just Like the Old Days)

Here’s why you’ll love it:

• That crispy crust actually stays on the chicken — I’ll show you the trick
• Just a handful of pantry ingredients
• A foolproof buttermilk method that keeps the chicken juicy
• Works for boneless breasts, bone-in pieces, or a whole cut-up chicken

From My Kitchen to Yours

I’ve been wanting to make this video for the longest time. Fried chicken is one of those things I think scares people more than it should. We build it up in our minds as this big, complicated, messy ordeal — and then we never make it. But the truth is, once you understand the process, it’s simple. That’s really the whole secret. Know your steps before you start, keep your temperature steady, and you’ll get beautiful fried chicken every single time.

Now, I want to talk about the lard for a minute, because I know some of you noticed. Yes, we fry ours in lard. You can absolutely use a vegetable oil if that’s what you’ve got — I’d never tell you what to do in your own kitchen. But the more we hear about those seed oils these days, the more a lot of us are coming back around to the way our mamaws and grandmothers did it. Lard gives you that old-fashioned flavor and that gorgeous crisp, and I just think it’s worth it.

And then there’s the tender-chicken trick, which is really just a little bit of patience. That buttermilk soak does the quiet work for you while it sits in the fridge, breaking things down and seasoning the meat all the way through. Darren likes to remind me it takes a tough woman to make a tender chicken — and I suppose there’s some truth in that. Mostly it just takes a good buttermilk brine and not being in a hurry.

So pour yourself some sweet tea, and let’s fry some chicken together. I promise, by the end of this, you’re going to have the confidence to do it in your own kitchen.

The Recipe

Prep time: 15 minutes Marinate time: 2–3 hours Rest time (breaded): 20 minutes Cook time: about 12 minutes per batch Total time: about 3 hours 45 minutes (mostly hands-off) Servings: 4 chicken filets (enough seasoning for up to 8 pieces)

Ingredients

For the spice blend:

• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon cayenne pepper (add more if you like heat)

For the chicken:

• 2 large boneless, skinless chicken breasts, sliced in half lengthwise into 4 filets
• 2 cups whole buttermilk
• About 2 cups all-purpose flour
• 1 (16 oz) tub of lard, for frying (more for larger batches)

For the sandwiches (optional bonus):

• Hamburger buns, toasted
• Lettuce and tomato (for the classic)
• Homemade pimento cheese, honey, and pickled jalapeños (for the copycat)

Instructions

1. Make your spice blend. In a small bowl, stir together the salt, paprika, garlic powder, black pepper, and cayenne. This does double duty — half seasons the buttermilk, and half seasons the flour — so your chicken has flavor all the way through, not just on the outside.
2. Prep the chicken. Those chicken breasts are usually thick, so I like to slice each one in half lengthwise to make two thinner filets. You’ll end up with about four pieces, which fry up more evenly and are just the right size for a sandwich. (If you’d rather use bone-in pieces or cut up a whole chicken, this same method works beautifully — you’ll just need a little more lard and a little more time.)
3. Brine in buttermilk. Add the chicken to a large zip-top bag. Whisk about half the spice blend into the 2 cups of buttermilk, then pour it right over the chicken. Seal the bag, move it around until every piece is coated, and let it rest in the fridge for at least 2 to 3 hours. Longer is fine — this is where the magic happens, so don’t rush it.
4. Dredge in seasoned flour. When you’re ready to fry, put your flour in a shallow dish and stir in the rest of that spice blend. Take the chicken straight out of the buttermilk (no need for a separate wet dip — it’s already wet) and lay each piece in the flour, turning a couple of times to get into every nook and cranny.
5. Let it rest — don’t skip this. Set the breaded chicken aside for 15 to 20 minutes. I know you’re eager, but this is the step that lets the coating adhere so it doesn’t slide right off in the hot fat. This is the whole reason your crust will stay crispy and stuck to the chicken.
6. Heat your lard. While the chicken rests, melt the lard in a cast iron skillet over medium heat and bring it up to 350°F. You want enough that the chicken is mostly submerged — for whole pieces, use a deeper skillet or a Dutch oven and double the lard.
7. Fry it up. Gently lay the chicken in the hot lard. It’ll bring the temperature down at first, so nudge your heat up a touch and try to hold it right around 350°F. Fry several minutes per side, flipping once or twice so it browns evenly, until the internal temperature reaches 165°F — about 12 minutes total, give or take.
8. Drain and serve. Pull the chicken out and let it rest a minute. Serve it as is, alongside a fresh summer vegetable plate, or pile it onto a toasted bun for one of the sandwiches below.

Bonus: Two Chicken Sandwiches

The Classic: Toasted bun, a crispy filet, lettuce, and tomato. Simple and perfect.

The Copycat (Honey Pepper Pimento): This one’s my take on that Chick-fil-A Honey Pepper Pimento sandwich that’s back for the summer. Toast your bun, lay down the hot filet, spread on a good bit of homemade pimento cheese (it’ll melt right into that warm chicken), and drizzle just a little honey into the bun. No mayo — they don’t do that on this one. Add pickled jalapeños if you like a little kick. I’ll be honest with you: I think ours is better than theirs.

Frequently Asked Questions

Can I use bone-in chicken instead of boneless breasts? Absolutely. This same method works for bone-in pieces or a whole cut-up chicken. Just plan on a little more lard, a deeper pan like a Dutch oven, and a longer fry time — always cook to 165°F internal, not by the clock.

Why fry chicken in lard instead of oil? Lard was the traditional Southern choice long before seed oils came along, and it gives you a richer, old-fashioned flavor and an especially crisp crust. You can use a neutral oil if you prefer — the method is exactly the same.

What temperature should the oil be for frying chicken? Aim for 350°F, and try to keep it there. The temperature will drop when you add the chicken, so bump your heat up a little, then adjust back down if it climbs. Steady heat is what keeps the crust crisp and stops the chicken from soaking up grease.

How long should I marinate chicken in buttermilk? At least 2 to 3 hours, and longer is fine if you want to prep ahead. The buttermilk tenderizes the chicken and seasons it all the way through.

Why do you let the breaded chicken rest before frying? Those 15 to 20 minutes give the flour coating time to adhere to the chicken. Skip it, and the breading tends to slide off into the fat when it hits the heat.

How do I keep the breading from falling off my fried chicken? Two things do it: letting the breaded chicken rest before frying, and making sure your fat is fully up to 350°F before the chicken goes in. Both help that crust set and stick.

What internal temperature should fried chicken be? 165°F in the thickest part. Use a meat thermometer rather than guessing — it’s the most reliable way to know it’s cooked through without overdoing it.

Do I have to use a cast iron skillet? Cast iron holds heat beautifully and is my first choice, but any heavy skillet or a Dutch oven works. A deeper pot is actually better if you’re frying thicker or bone-in pieces.

What can I use if I don’t have buttermilk? You can stir a tablespoon of vinegar or lemon juice into a cup of regular milk and let it sit a few minutes to mimic buttermilk. It won’t be quite identical, but it’ll do the job.

How spicy is this fried chicken, and can I make it hotter? As written, it’s flavorful but mild — the cayenne adds warmth, not real heat. If you like it spicier, just add more cayenne to the blend, and for the copycat sandwich, pile on those pickled jalapeños.

One Last Thing

I hope this gives you the confidence to fry up a batch in your own kitchen. It really isn’t hard — it just takes knowing the steps and a little patience. Whether you serve it with a fresh vegetable plate, some potatoes, or turn it into one of those special sandwiches, I don’t think you can go wrong.