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Southern Fried Chicken

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6

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

  • Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, and paprika on all sides.
  • Place the flour in a shallow dish. Roll each piece of chicken in the flour, pressing lightly so it adheres well.
  • Pour vegetable oil into a large, heavy skillet to a depth of about 1/2 to 3/4 inch. Heat to approximately 365°F.
  • Carefully place the chicken pieces into the hot oil, skin-side down. Do not overcrowd the skillet.
  • Cover and fry for about 10 minutes, until the underside is golden brown.
  • Turn the chicken once, cover again, and fry for another 5 to 10 minutes until fully cooked and golden.
  • Remove chicken and drain on paper towels. Rest for a few minutes before serving.

Notes

  • 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.