Southern Fried Chicken

Southern Fried Chicken

There’s nothing quite like the smell of golden, crispy fried chicken wafting through the kitchen. It’s the kind of dish that brings everyone to the table, no matter how busy life gets.

This Southern Fried Chicken recipe is my go-to when I want to whip up something that feels like a warm hug—crispy on the outside, tender and juicy on the inside, and packed with flavor.

Plus, it’s easier to make than you might think!

Whether it’s a weeknight dinner or a weekend feast, this recipe is sure to become a family favorite.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep the Chicken
Start by patting your chicken pieces dry with paper towels. This step is crucial for getting that crispy coating to stick! Season the chicken generously with salt and pepper, and let it sit for a few minutes to soak up the flavors.

2. Create the Dredging Station
Set up a dredging station with three shallow bowls: one for flour, one for beaten eggs, and one for a mix of flour and spices. This double-dredging method is the secret to that extra-crispy crust we all love.

3. Coat the Chicken
Dip each piece of chicken into the flour, then the egg, and finally the seasoned flour mixture. Make sure every nook and cranny is coated evenly. This is where the magic happens!

4. Fry to Perfection
Heat your oil in a deep skillet or Dutch oven until it’s shimmering but not smoking. Carefully add the chicken pieces and fry until they’re golden brown and crispy, turning occasionally for even cooking. The sound of the sizzle is pure music!

5. Drain and Rest
Once the chicken is cooked through, transfer it to a wire rack or paper towel-lined plate to drain. Let it rest for a few minutes—this helps the coating stay crispy and locks in all those juicy flavors.

Pro Tips

• Use a thermometer: Keep your oil at a steady 350°F (175°C) for perfectly fried chicken.
• Double-dredge for extra crunch: Dip the chicken in the flour mixture twice for an even thicker, crispier coating.
• Season generously: Don’t be shy with the salt and pepper—season every layer for maximum flavor.

Storage

• For longer storage, freeze the fried chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven straight from frozen.
• Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
• To reheat, place the chicken on a baking sheet and warm it in a 375°F (190°C) oven for 10-15 minutes to restore the crispiness.
  

Southern Fried Chicken

Cooking Method: Frying Cuisine: American Favorites Courses: Main Courses

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 5 mins Total Time 45 mins

Servings: 4 Calories: 450

Best Season: Suitable throughout the year

Dietary:

Nut Free

Description

Crispy on the outside, tender on the inside—this Southern Fried Chicken is a golden, flavor-packed masterpiece that’s easier to make than you think!

Perfect for weeknight dinners or weekend feasts, it’s comfort food at its finest.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 lbs chicken pieces (thighs, drumsticks, or breasts)

• 1 ¹⁄₂ cups all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ¹⁄₂ tsp cayenne pepper (optional, for a kick)

• 2 large eggs

• 1 cup buttermilk

• 1 tsp salt

• 1 tsp black pepper

• Vegetable oil, for frying

Instructions

1. Prep the Chicken:

   Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.

2. Set Up Dredging Station:

   In one bowl, place 1 cup of flour. In another, whisk together eggs and buttermilk. In a third bowl, mix the remaining ½ cup flour with paprika, garlic powder, onion powder, and cayenne pepper.

3. Coat the Chicken:

   Dip each piece of chicken in the plain flour, then the egg mixture, and finally the seasoned flour mixture. Shake off any excess.

4. Heat the Oil:

   In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C).

5. Fry the Chicken:

   Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).

6. Drain and Rest:

   Transfer the fried chicken to a wire rack or paper towel-lined plate. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 22g34%

Sodium 600mg25%

Total Carbohydrate 25g9%

Protein 35g70%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Marinate for extra flavor: Let the chicken soak in buttermilk and spices for 2-4 hours before dredging and frying.
• Double-dredge for extra crunch: Dip the chicken in the flour mixture twice for a thicker, crispier coating.
• Use a thermometer: Keep the oil at a steady 350°F (175°C) for perfectly fried chicken.
• Avoid overcrowding: Fry in batches to ensure even cooking and a crispy crust.
• Gluten-free option: Substitute the flour with a gluten-free blend for a celiac-friendly version.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Southern Fried Chicken, crispy chicken, easy fried chicken, comfort food