Southern Fried Chicken
Straight from the heart of Alabama and passed down through generations, this fried chicken recipe delivers everything you love—crispy, golden crust and tender, flavorful meat. A chill in the fridge before frying helps the coating stick, and a second dredge guarantees extra crunch.
Ingredients
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for a little heat)
1 whole chicken (about 3 pounds), cut into pieces
Vegetable oil, for frying
Instructions
Prepare the Seasoned Flour
In a large resealable plastic bag, combine flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne (if using).First Dredge
Add the chicken pieces to the bag and shake until thoroughly coated.
Transfer floured chicken to a wire rack set over a baking sheet. Let it rest uncovered in the refrigerator for about 45 minutes, until the flour appears slightly pasty. This helps the coating adhere and develop a better crust.Heat the Oil
Pour about 1½ inches of vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 375°F (190°C).
Meanwhile, preheat your oven to 200°F (93°C) to keep cooked chicken warm.Second Dredge
Return chilled chicken to the flour bag and toss once more. This second coat adds extra crunch.Fry the Chicken
Carefully lower 2 to 3 pieces of chicken into the hot oil at a time. Fry for 8 to 12 minutes, turning once, until golden brown and cooked through.
An instant-read thermometer should read 165°F (74°C) near the bone.Drain and Keep Warm
Transfer fried chicken to a paper towel-lined plate to drain. Move finished pieces to the warm oven while frying the rest.Serve and Enjoy!
Serve hot with your favorite sides like mashed potatoes, cornbread, or coleslaw.
- Pro Tip
Letting the chicken rest after the first dredge is key. That time in the fridge allows the flour mixture to absorb moisture and form a sticky coating that clings tightly, ensuring a crispy, flavorful crust that doesn’t flake off during frying. Double-dipping in flour gives that picture-perfect Southern crunch.
For extra flavor and moisture, lightly toast the sliced almonds in a dry pan before adding them to the syrup — it enhances their nuttiness and gives the syrup a richer taste.
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