Southern Fried Chicken Recipe
Learn how to make the best fried chicken!
If you’re looking for an easy and new fried chicken recipe to try, or if you have been wanting to learn how to make fried chicken- this is the perfect recipe for you. This fried chicken is so delicious & crispy, plus it’s one of the best fried chicken recipes you’ll ever taste!
For this recipe, the chicken is well-seasoned with a few spices such as Badia Sazon tropical, lemon pepper seasoning, onion powder, garlic powder, smoked paprika, and Chef Paul Prudhomme’s Poultry Seasoning. I absolutely love the combination of chef Paul’s poultry seasoning and Badia Sazon Tropical with Coriander and Annato for this fried chicken recipe- so don’t skip out on these two main seasoning spices. Another important step that you should not skip out on – is dipping the seasoned chicken in a egg & hot sauce mixture. The egg and hot sauce mixture really takes the flavor up a notch.
After you season the chicken, I recommend you marinate it for at least 30 minutes to 2 hours. If you prepare the seasoned chicken the day before and allow it to marinate overnight- the flavor will be even more bold and off the charts. This recipe does not disappoint, and everyone will be wanting seconds!
By following this delicious fried chicken recipe step by step, you’ll learn how to make the perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. This recipe is so easy and simple to follow. It’s a definite crowd pleaser & this recipe will be a sure stable in your household.
Tips:
- For extra crispy chicken- I recommend adding a little cornstarch to the flour. About a teaspoon or two.
- When coating and breading your chicken, be sure to shake off the excess egg & hot sauce mixture as well as the excess flour.
- After the chicken has been coated with the seasoned flour, allow it to rest for 10 minutes. It helps to keep the breading from coming off. (Note: allow the chicken to rest on a wire rack or cookie sheet pan)
- When frying your chicken, make sure that you don’t overcrowd your pan. Add 3 to 4 pieces at a time or go by how small/big the pieces are.
- Cook the chicken in hot oil and fry until golden brown.
- Usually, the average cooking time for frying chicken is 12 to 15 minutes. But the time will vary based on the size of the chicken. Each piece of chicken will be different, so make sure you cook each one to a minimum internal temperature of 165 degrees Fahrenheit.
- Fry the dark meats together and the white meats together. Cooking time will vary based on the size of the chicken and method used.
- Important Tip: Juices will run clear when done.
- Drain the cooked chicken on paper towels on a wire rack.
- When frying large quantities of chicken- you can keep cooked chicken in a 225 degrees preheated oven to keep warm while the other chicken cooks.
- Allow the chicken to marinate at least 1 hour before frying. If you can marinate the chicken overnight, it will be even better.
Note: Cooking time will vary based on the size of your chicken parts. Larger pieces will take longer to cook.
Southern Fried Chicken Recipe
Ingredients
- 6 to 8 pieces Chicken Legs or Thighs
- 1 cup Flour
- 1 tsp Badia Sazon Tropical with Coriander and Annato
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 2 tsp Chef Paul Prudhomme's Poultry Seasoning
- 1 Tbsp Lemon pepper seasoning
- 2 tsp Smoked paprika
- 3 Eggs
- 1 Tbsp Hot sauce
- Canola or Vegetable Oil (Add enough oil to cover half of the chicken or deep fry the chicken)
Instructions
- Clean & prep the chicken beforehand.
- Season the chicken & the flour with the dry seasonings.
- Tip: you can add all the dry seasonings into a small bowl. Use half of the seasoning mixture for the chicken & the other half for the flour.
- Note: allow the chicken to marinate 30 minutes to 1 hour before frying or allow the chicken to marinate the night before.
- Next, in a medium bowl add the eggs and hot sauce. whisk up the eggs and hot sauce until well blended.
- Dip the chicken into the egg mixture. Shake off excess.
- Then, coat the chicken with the seasoned flour and shake off the excess.
- Set chicken aside on a cookie sheet or wire rack and allow it to rest for 10 minutes.
- Repeat the egg dipping and flour steps until all the chicken pieces have been coated.
- In a frying pan, add the oil and allow it to heat up to 350 degrees.
- Tip: use a thermometer to check the oil temperature or sprinkle a little flour into the oil & if it starts sizzling fast it’s ready.
- Add a few pieces of the chicken to the oil. Try not to overcrowd the frying pan. (Cook the chicken pieces in batches)
- Allow the chicken to cook for a few minutes on one side or until golden brown, then flip the chicken over and cook the other side. (The total cooking time will vary)
- Once the chicken is done, the juices will run clear. If you’re unsure that the chicken is done, use a thermometer to check.
- Remove the chicken from the oil and drain on paper towels on a wire rack or pan.
- Tip: when cooking in batches, if needed you can keep the cooked chicken in a 225 degree preheated oven to keep warm while the other chicken cooks.
- Serve hot & enjoy!
