Classic Southern Fried Chicken
Traditional dish · American
Crispy, juicy, and flavorful fried chicken, a staple of Southern cuisine. This recipe uses a seasoned flour dredge and pan-frying for a golden-brown crust and tender interior.
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Ingredients
- Chicken pieces (bone-in, skin-on)8 pieces
- All-purpose flour2 cups
- Salt2 tablespoons
- Black pepper1 tablespoon
- Paprika1 tablespoon
- Garlic powder1 teaspoon
- Onion powder1 teaspoon
- Eggs2 large
- Milk1/2 cup
- Vegetable oil or shortening3 cups
Steps
- 1
In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
- 2
In another shallow dish, whisk together eggs and milk.
- 3
Dip each chicken piece first into the egg mixture, then dredge thoroughly in the seasoned flour mixture, ensuring it's fully coated.
- 4
Heat oil in a large, heavy skillet over medium-high heat until shimmering (about 350°F or 175°C).
- 5
Carefully place chicken pieces into the hot oil, skin-side down, without overcrowding the skillet. Fry in batches if necessary.
- 6
Fry for about 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- 7
Remove chicken from skillet and drain on a wire rack set over paper towels.
- 8
Serve hot.
