This flavorful Southern-fried chicken recipe will quickly become a staple in your dinner rotation.
Southern-Fried Chicken Seasonings
This flavorful Southern-fried chicken is seasoned with paprika, salt, ground black pepper, garlic and onion powders, and cayenne pepper.
Cook’s Note
- Cut breast halves in half crosswise if they are significantly larger than thighs.
- Feel free to brine your chicken in advance if you have a favorite recipe, this will just impart even more flavor and juiciness into the meat.
How to Make Southern-Fried Chicken
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Southern-fried chicken:
- Combine the flour and seasonings in a zip-top bag.
- Add the chicken to the bag and toss to coat.
- Chill the floured chicken in the fridge.
- Toss the chilled, floured chicken in the flour mixture one more time.
- Fry the chicken until an instant read thermometer reads 165 degrees F.
Test Kitchen Tips
This top-rated user recipe was tested in our test kitchen. Here are some tips from our culinary experts:
- Depending on the size of your fryer, you will need at least 2 quarts of oil to fry chicken. And the oil should be at least 1 1/2 inches deep to allow for even cooking.
- If you don’t have a deep fryer, we recommend using a 4 to 5-quart heavy pan for deep frying chicken.
- You might be tempted to skip chilling the floured chicken in the fridge, but don’t! It will help the breading stick.
What to Eat With Southern-Fried Chicken
If you’re in need of serving inspiration, explore our collection of Side Dishes for Fried Chicken. Here are some of the mouth-watering ideas you’ll find:
Allrecipes Community Tips and Praise
“Loved it,” raves elvers. “Easy, quick dinner. Great flavor!”
“This has now become a staple in our household,” says MtHigh. “Perfect fried chicken with minimal effort.”
“Served this alongside mashed potatoes, gravy and green beans ... a PERFECT meal and comfort food,” according to scs08.
Editorial contributions by Corey Williams
Ingredients
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1 cup all-purpose flour
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2 teaspoons paprika
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon cayenne pepper (Optional)
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1 (3 pound) whole chicken, cut into pieces
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vegetable oil for frying
Directions
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Gather all ingredients.
![all ingredients to make southern fried chicken gathered on a kitchen counter.]()
Dotdash Meredith Food Studios
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Combine flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a large resealable plastic bag. Add chicken pieces to the bag and toss to coat.
![chicken being coated in dredge in a plastic bag.]()
Dotdash Meredith Food Studios
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Place floured chicken pieces on a wire rack set over a baking sheet, reserving remaining flour in bag. Chill chicken in the refrigerator 45 minutes or until flour looks pasty.
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Meanwhile, add 1 ½ inches of oil to a deep fryer or 5-quart heavy pot. Heat oil to 375 degrees F (190 degrees C).
![oil being heated in a deep pot.]()
Dotdash Meredith Food Studios
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Place chicken pieces back into the bag of flour and toss once more to coat. This will help the coating cling nicely to the chicken pieces for crispier results. Preheat the oven to 200 degrees F (93 degrees C).
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Lower chicken pieces, 2 to 3 pieces at a time, carefully into the hot oil. Fry until golden, turning once, about 8 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
![Frying chicken in batches, letting fried pieces rest ona paper towel lined baking tray.]()
Dotdash Meredith Food Studios
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Transfer to a paper towel-lined plate to drain. Keep fried chicken warm in preheated oven while you fry remaining chicken.
![golden brown southern fried chicken draining on a paper towel line baking tray.]()
Dotdash Meredith Food Studios
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Serve hot and enjoy!
![a plate of golden fried chicken]()
Dotdash Meredith Food Studios
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 491 | Calories |
| 32g | Fat |
| 16g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 491 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 7g | 34% |
| Cholesterol 97mg | 32% |
| Sodium 94mg | 4% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 33g | 66% |
| Vitamin C 0mg | 0% |
| Calcium 19mg | 1% |
| Iron 3mg | 15% |
| Potassium 301mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
