Mrs Wilkes’ Fried Chicken Recipe: Crispy Southern Tradition

There’s a reason Mrs. Wilkes’ fried chicken has been a Savannah institution since 1943. This recipe delivers the crispy, golden-brown perfection that defined Southern comfort food for generations.

Using a simple but precise method, the chicken develops a shatteringly crispy crust while staying juicy inside. The secret lies in a well-seasoned flour dredge and hot oil at the right temperature—no shortcuts, just tradition.

I’ve tested this technique in my own kitchen, and the results speak for themselves. Each piece emerges with that signature crunch and rich, savory flavor that makes it impossible to stop at just one.

Serve it hot with biscuits and honey for the full experience. Here’s how to bring this classic home.

Ingredients for Mrs Wilkes Fried Chicken

Classic Southern ingredients for that legendary crispy, golden-brown finish everyone craves.

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The chicken is everything here. Bone-in, skin-on thighs and drumsticks yield the juiciest, crispiest results—breasts dry out too fast. Buttermilk (full-fat, not low-fat) tenderizes while adding that signature tang. Diamond Crystal kosher salt dissolves perfectly into the flour dredge. For the oil, Crisco vegetable shortening hits the ideal smoke point without imparting flavor. Most Southern grocery stores carry it in the baking aisle.

No buttermilk? Stir 1 tbsp white vinegar into regular milk and let sit 5 minutes. Out of shortening? Peanut oil or lard (for non-vegetarian versions) work too—just monitor temperature closely. The cayenne can be reduced or omitted, but don’t skip the paprika—it’s key for that classic golden hue. Freshly ground black pepper makes a noticeable difference over pre-ground.

Fry in batches to avoid crowding—keeps oil temp steady. Drain on a wire rack (not paper towels) to maintain crispiness. Leftovers? Rare, but they reheat best in a 350°F oven for 15 minutes. Never microwave—it’ll turn the coating soggy. Consume within 2 days for peak texture.

Step-by-Step Instructions for Crispy Southern Fried Chicken

Master these steps and you’ll achieve perfectly crispy, golden-brown fried chicken with juicy meat.

Step 1: Season and Marinate the Chicken

Begin by patting the 3.5 lb Chicken Thighs and Drumsticks completely dry with paper towels. This ensures the coating adheres properly and promotes maximum crispiness.

In a large bowl, whisk together the 2 cups Buttermilk, 2 whole Large Eggs, and 1 tbsp Hot Sauce. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours or overnight. This buttermilk brine tenderizes the meat and adds significant flavor.

The longer you marinate, the more pronounced the flavor and tenderness will be. I’ve found that overnight marination yields the juiciest results.

Step 2: Prepare the Seasoned Flour Dredge

In a large shallow dish, combine the 2 cups All-Purpose Flour, 1 tbsp Kosher Salt, 1 tbsp Freshly Ground Black Pepper, 2 tsp Garlic Powder, 2 tsp Onion Powder, 2 tsp Paprika, 0.5 tsp Cayenne Pepper, and 1 tsp Dried Thyme.

Rub the dried thyme between your fingers as you add it to release its essential oils. Mix thoroughly to ensure even distribution of all seasonings. This blend creates that signature Southern flavor profile with just the right amount of heat from the cayenne.

For extra crispiness, I recommend adding an additional ¼ cup of flour to the dredging station as you work.

Step 3: Dredge and Rest the Chicken

Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure the coating adheres completely. Shake off any excess flour.

Place the dredged pieces on a wire rack set over a baking sheet. This allows air circulation on all sides. Let the chicken rest for 15-20 minutes at room temperature. This crucial step helps the coating set and adhere better during frying.

You’ll notice the dredge will appear slightly moist – this is normal and actually helps create that perfect crust.

Step 4: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups Vegetable Shortening to 350°F over medium-high heat. Use a deep-fry thermometer for accuracy – proper temperature is critical for even cooking and crispiness.

Working in batches to avoid crowding, carefully lower 3-4 pieces of chicken into the hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken is deep golden brown and the internal temperature reaches 165°F.

Maintain the oil temperature between 325°F-350°F throughout frying. If the oil temperature drops too low, the chicken will absorb oil and become greasy rather than crispy.

Step 5: Drain and Serve Immediately

Transfer the fried chicken to a wire rack set over a baking sheet or to paper towels to drain. This allows excess oil to drip away while maintaining crispiness. Sprinkle with a pinch of kosher salt while still hot to enhance flavor.

Let the chicken rest for 5 minutes before serving. This brief rest allows the juices to redistribute, ensuring moist meat in every bite. The coating should be shatteringly crisp with a deep amber color.

Serve immediately while hot and crispy. The contrast between the crunchy exterior and juicy interior is what makes this Southern classic so irresistible.

Essential Equipment for This Recipe

Deep Fryer Setup

For authentic results, I use a 12-quart enameled cast iron Dutch oven—my Le Creuset has handled weekly batches for years. The heavy base distributes heat evenly, preventing hot spots that burn the coating before the meat cooks through. 🔥

Thermometer Essentials

A candy/deep-fry thermometer clipped to the pot is non-negotiable. I swear by Taylor Precision models for their accuracy. Maintain 350°F oil temperature—any lower and you’ll get greasy chicken instead of that signature crunch.

Dredging Station

Use a large stainless steel bowl for your flour mixture—wide enough to fully coat each piece. I keep a fine-mesh strainer nearby to sift excess flour back into the bowl, minimizing waste and mess.

Draining Solution

A wire cooling rack set over a baking sheet is my go-to for draining. Unlike paper towels, it lets air circulate, keeping the crust crisp. Elevate the rack 1 inch above the sheet to prevent soggy bottoms. 💡

Oil Management

Invest in a fat separator for oil storage between batches. I reuse Crisco shortening up to 3 times if kept clean and filtered. Strain through a coffee filter to remove any food particles that could burn.

Safety Gear

Always keep a fire extinguisher rated for grease fires nearby. I also wear heat-resistant gloves for handling hot metal—safety never takes a backseat to tradition in my kitchen.

Frequently Asked Questions