Description
This Southern Fried Chicken recipe delivers crispy, flavorful, and juicy chicken with a perfectly seasoned crust inspired by traditional Louisiana cooking. The method uses a seasoned flour coating and frying in hot oil to achieve a crunchy exterior and tender interior. Ideal for a comforting homemade meal that satisfies cravings for classic Southern comfort food.
Ingredients
Scale
Chicken and Egg Mixture
- 2-3 pounds pieces of chicken
- 3 eggs, beaten
- 1-2 teaspoons hot sauce (optional, for spicy)
Seasonings
- 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
Coating
- 1½ cups all-purpose flour
Frying
- Cooking oil, 1-2 inches in the bottom of the pan for frying
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper (if using), salt, and pepper to coat evenly and infuse the meat with flavor.
- Coat with egg mixture: Pour the beaten eggs and hot sauce over the seasoned chicken pieces in the bowl and stir well, making sure every piece is fully coated to help the flour adhere better.
- Season the flour: In a large plastic or paper bag, combine the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt, and pepper. Mix well to distribute all spices evenly through the flour, which will form the crispy, flavorful breading.
- Bread the chicken: Add the egg-coated chicken pieces to the bag with the seasoned flour. Seal the bag and shake vigorously to thoroughly coat each piece. Lay the breaded chicken on a flat surface and let rest for 10–15 minutes to help the crust stick better when fried.
- Prepare the frying oil: Use a heavy-bottomed pot or deep skillet and pour 1-2 inches of cooking oil. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain this temperature for crispiness and to avoid greasy chicken.
- Fry the chicken: Carefully add a few pieces of chicken at a time, avoiding overcrowding the pan. Fry large, bone-in pieces first for 12–15 minutes, turning occasionally until golden brown and reaching an internal temperature of 165°F (74°C). Smaller pieces like wings and drumettes take 7–10 minutes. Check and maintain the oil temperature between batches.
- Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and let the crust crisp further. Avoid paper towels as they trap steam and soften the crust. Allow to rest a few minutes before serving.
Notes
- This recipe is a straightforward and reliable Southern fried chicken method passed down from Louisiana roots, ensuring crispy and well-seasoned chicken every time.
- The seasoning blend is key to flavorful crust without complicated steps, perfect for busy weeknights.
- Maintaining the oil temperature at 350°F is vital for crispy, non-greasy chicken.
- Resting the breaded chicken before frying and using a wire rack for resting after frying helps keep the crust crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 901 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 12 g
- Unsaturated Fat: 46 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 61 g
- Cholesterol: 210 mg
