Southern Fried Chicken Recipe
I’m sharing a tried-and-true method from my Louisiana roots that delivers crunchy, well-seasoned fried chicken every single time without overcomplicating it. As someone who juggles a million things and still wants home cooked meals on the table, I know how frustrating it is to try a recipe that doesn’t work or turns out bland. This seasoning hits just right, the crust stays crispy, and the process is simple enough to pull off even on a busy night.
Servings 4 servings
Calories 901kcal
Equipment
Ingredients
- 2-3 pounds pieces of chicken
- 3 eggs Beaten
- 1-2 teaspoons hot sauce Optional for spicy.
- 1 tablespoon Creole Seasoning Divided into 2 portions of ½ tablespoon each.
- 2 teaspoons smoked paprika Divided into 2 portions of 1 teaspoon each.
- 2 teaspoons garlic powder Divided into 2 portions of 1 teaspoon each.
- ½-1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- 1 ½ cups all-purpose flour
- cooking oil 1-2 inches in the bottom of the pan.
Instructions
- Season the chicken. In a large bowl, 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.
- Pour in the beaten eggs and hot sauce. Stir well to fully coat the chicken.
- Season the flour. In a plastic or paper bag, combine 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. I use either a ziplock bag or a large paper bag. The flour should change color. If it's still white, in needs more seasoning and spices.
- Add the seasoned chicken to the bag and shake to fully coat the chicken in seasoned flour. Remove the chicken from the bag and let the breaded chicken rest on a flat surface for 10–15 minutes—this helps the crust stick better when it hits the oil.
- Use a heavy bottomed pot or pan frying at medium heat on the stove. Heat 1–2 inches of oil to 350 degrees. Use a thermometer to keep the temperature steady—it’s key for crispy, non-greasy chicken.
- Carefully add a few pieces at a time to avoid overcrowding. Fry large, bone-in pieces first and for about 12–15 minutes, turning occasionally, until golden brown and the internal temperature on the chicken reaches 165 degrees. Between batches, check the temperature of your oil and ensure it's at 350 degrees before frying the next batch. Small bone-in pieces like wings and drumettes will fry in 7-10 minutes.
- Transfer the fried chicken to a wire rack set over a baking sheet. Let it rest for a few minutes to cool and crisp up. Avoid paper towels—they trap steam and soften the crust.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil.Spray or brush both sides of the breaded chicken with a light coating of oil (like avocado or olive oil). This is key to getting that golden, crispy crust in the air fryer.
- Place the chicken in the air fryer basket in one layer with space between each piece. Don’t overcrowd—it needs air to circulate and crisp up.
- Air fry at 400 degrees: Bone-in pieces: 22–26 minutes and Boneless pieces or wings: 12–16 minutes.Flip halfway through cooking and spray again lightly with oil to ensure even browning.
Notes
How to Know Breaded Chicken Is Ready to Fry
- The coating is fully set (not wet or sliding off): After dredging the chicken in flour, egg wash, and seasoned flour or breadcrumbs, let it rest for 10–15 minutes. This helps the breading adhere better and prevents it from falling off in the oil.
- The breading looks dry and slightly tacky: It shouldn't look wet or soggy. If it does, it needs more time to sit so the coating can bond to the chicken.
- The surface feels firm when touched gently: Give it a light tap—if it feels soft or mushy, let it rest longer. If it feels set and slightly crisp to the touch, you're good to go.
Nutrition
Serving: 1serving | Calories: 901kcal | Carbohydrates: 27g | Protein: 61g | Fat: 60g