Listen, fried chicken runs deep in my Louisiana roots. My family’s been seasoning chicken like this for as long as I can remember, no fancy blends, no shortcuts, just real-deal flavor. This seasoning mix hits that perfect balance of savory, smoky, and a little kick of heat. It’s the same way my great-grandmother did it back in the day, and it’s how I still do it now. If you want fried chicken that tastes like it came straight from a Southern kitchen, this is the one.
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Be sure to pair this seasoning with my Fried Chicken Recipe and Fried Chicken Gizzards, Fried Chicken Livers, and Crispy Fried Chicken Wings.
Fried Chicken Seasoning Ingredients
- Creole Seasoning
- Smoked Paprika
- Garlic Powder
- Cayenne Pepper (Optional for Spicy)
- Salt and Pepper
How to Make Seasoning for Fried Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine all ingredients in a small bowl and stir until well blended.
- Store in an airtight jar or seasoning shaker for up to 6 months.
Frequently Asked Questions and Recipe Tips
Absolutely! This blend is versatile — it’s perfect on baked chicken, air fryer chicken, pork chops, fries, seafood, or even roasted veggies. If it needs flavor, this mix can handle it.
This recipe works for 3 pounds of chicken. If you are using more or less adjust accordingly. I always say, season until your soul tells you to stop, just don’t be shy with it.
Both! The trick my Louisiana family taught me is to season in layers, a little on the chicken and a little in the flour. That’s how you get flavor all the way through, not just on the crust.
Of course! I recommend cayenne pepper in the recipe and when I fry my chicken, I add a tablespoon of hot sauce to the beaten eggs I use to dredge the chicken prior to the flour.
Keep it in an airtight jar or container at room temperature. It stays fresh for up to 6 months, but honestly, you’ll use it up long before then.
I like coarse kosher salt because it blends evenly and doesn’t make the seasoning too salty. If you use table salt, that works, too.
Absolutely! I always make a big batch so I have it on hand. It’s the kind of blend you’ll reach for over and over once you taste it.
Fried Chicken Seasoning
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get my FREE Thanksgiving menu, exactly what I'm cooking, plus my tips for making it a stress-free meal seasoned to perfection. Let me do the planning for you!
Equipment
Ingredients
- 1 tablespoon Creole Seasoning Divided into 2 portions of ½ tablespoon each.
- 2 teaspoons smoked paprika Divided into 2 portions of ½ tablespoon each.
- 2 teaspoons garlic powder Divided into 2 portions of ½ tablespoon each.
- ½-1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
Instructions
- Season the chicken pieces with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper, salt, and pepper. Toss well to coat.
- Season the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon paprika, 1 teaspoon garlic powder, salt, and pepper. This is where your crispy coating gets all its flavor.
- If storing the spices for later: Combine all of the ingredients in a small bowl and stir until well blended. Store in an airtight jar or seasoning shaker for up to 6 months.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Mitch says
How many pieces of chicken ?
staysnatched says
3 pounds.