This Southern fried chicken is everything a classic should be: crispy, golden, juicy, and deeply satisfying. With a simple seasoned flour coating and careful skillet frying, the chicken develops a crunchy crust while staying tender and flavorful inside. It’s a no-frills recipe that relies on technique and balance, delivering old-school comfort food at its very best.

Why You Will Love This Recipe

You’ll love this recipe because it proves that great fried chicken doesn’t need a long ingredient list. The seasoning is simple but effective, letting the chicken’s natural flavor shine while the crispy crust delivers that signature Southern crunch. It’s approachable for home cooks, adaptable for family meals or gatherings, and endlessly comforting. This is the kind of fried chicken people remember and request again and again.

Southern Fried Chicken

Southern fried chicken is more than just a dish. It’s a tradition passed down through generations, rooted in simplicity and technique rather than complexity.

At its heart, great fried chicken is about balance. The seasoning should enhance the meat, not overpower it.

Using a whole chicken cut into pieces gives you a variety of textures. Drumsticks, thighs, wings, and breasts each bring something different to the plate.

Paprika adds subtle warmth and color to the coating without making it spicy.

Flour creates the foundation of the crust. When it hits hot oil, it transforms into that iconic crispy shell.

Seasoning the chicken before dredging ensures flavor goes beyond the surface.

The key to good frying is temperature control. Oil that’s too cool leads to greasy chicken, while oil that’s too hot burns the crust before the inside cooks.

A heavy skillet holds heat evenly, making it ideal for frying.

Covering the skillet for part of the cooking time helps the chicken cook through without drying out.

Turning the chicken only once keeps the crust intact and evenly golden.

Letting the chicken drain briefly on paper towels preserves crispness without soaking up excess oil.

This recipe embraces the old-fashioned way of frying chicken, no shortcuts, just solid technique.

Serve it hot and fresh for the best texture and flavor.

Southern fried chicken pairs beautifully with classic sides like mashed potatoes, coleslaw, or biscuits.

This is comfort food that feels honest, nostalgic, and deeply satisfying every single time.

Servings & Time

• Servings: 4 to 6

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: About 35 minutes

Ingredients

• 1 whole chicken (about 3 pounds), cut into serving pieces

• 1 cup all-purpose flour

• Salt, to taste

• Ground black pepper, to taste

• 1 teaspoon paprika

• Vegetable oil, for frying (about 1 quart)

Instructions

1. Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, and paprika on all sides.

2. Place the flour in a shallow dish. Roll each piece of chicken in the flour, pressing lightly so it adheres well.

3. Pour vegetable oil into a large, heavy skillet to a depth of about 1/2 to 3/4 inch. Heat to approximately 365°F.

4. Carefully place the chicken pieces into the hot oil, skin-side down. Do not overcrowd the skillet.

5. Cover and fry for about 10 minutes, until the underside is golden brown.

6. Turn the chicken once, cover again, and fry for another 5 to 10 minutes until fully cooked and golden.

7. Remove chicken and drain on paper towels. Rest for a few minutes before serving.

Tips

• Crispier Crust: Let floured chicken rest for 10 minutes before frying.

• Oil Test: Drop a pinch of flour into the oil; it should sizzle immediately.

• Even Cooking: Fry similar-sized pieces together.

• Oven Finish: If needed, finish thicker pieces in a 350°F oven for 5 to 10 minutes.

• Storage: Best eaten fresh, but leftovers can be refrigerated for up to 3 days.