Southern fried chicken is a classic dish that’s loved for its crispy, flavorful crust and tender, juicy meat. The key to achieving the perfect fried chicken lies in the batter. This recipe features a well-seasoned batter that will give you the golden, crunchy coating that defines Southern fried chicken. Whether you’re making it for a family dinner, a picnic, or just to satisfy a craving, this recipe will help you make fried chicken that’s sure to impress.
Ingredients
- 2 beaten eggs
- 1 cup milk
- 2 tablespoons paprika
- 1/2 teaspoon poultry seasoning
- 4 tablespoons garlic salt
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 cups all-purpose flour
- Chicken pieces (legs, thighs, wings, breasts) as desired
- Vegetable oil for frying
Instructions
1. Prepare the Chicken:
- Rinse the chicken pieces under cold water and pat them dry with paper towels. Set aside.
2. Mix the Batter:
- In a large bowl, whisk together the beaten eggs and milk.
- In another large bowl, combine the paprika, poultry seasoning, garlic salt, salt, black pepper, and flour.
3. Coat the Chicken:
- Dip each chicken piece into the egg and milk mixture, ensuring it’s well coated.
- Then dredge the chicken in the seasoned flour mixture, pressing the flour onto the chicken to ensure it adheres well.
- Repeat the process to double-coat the chicken for an extra crispy crust.
4. Prepare the Frying Pan:
- In a deep frying pan or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.
5. Fry the Chicken:
- Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
6. Serve:
- Allow the chicken to rest for a few minutes before serving. This helps the juices to redistribute and keeps the chicken moist.
- Serve with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
Cook’s Notes
- Oil Temperature: Maintaining the oil temperature is crucial for perfectly fried chicken. If the oil is too hot, the coating will burn before the chicken cooks through. If it’s too cool, the chicken will absorb more oil and become greasy.
- Resting Time: Letting the chicken rest after frying helps retain its juices, making it more tender and flavorful.
- Seasoning: Adjust the seasoning to your taste. You can add a bit of cayenne pepper for a spicy kick.
Variations
1. Spicy Southern Fried Chicken:
- Add 1 teaspoon of cayenne pepper to the flour mixture for a spicy kick.
2. Buttermilk Fried Chicken:
- Marinate the chicken in buttermilk for at least 2 hours or overnight before coating it. This tenderizes the chicken and adds extra flavor.
3. Herb-Infused Batter:
- Add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano to the flour mixture for an herb-infused flavor.
Keto Version
For a keto-friendly version of Southern fried chicken, replace the flour with a mixture of almond flour and crushed pork rinds. Use heavy cream instead of milk.
Ingredients:
- 2 beaten eggs
- 1 cup heavy cream
- 2 tablespoons paprika
- 1/2 teaspoon poultry seasoning
- 4 tablespoons garlic salt
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup almond flour
- 1 cup crushed pork rinds
- Chicken pieces as desired
- Vegetable oil for frying
Instructions:
- Follow the same steps as the original recipe, using the almond flour and pork rinds mixture instead of all-purpose flour.
- The rest of the process remains the same.
Low-Carb Version
Similar to the keto version, you can replace the flour with almond flour and use unsweetened almond milk instead of regular milk.
Ingredients:
- 2 beaten eggs
- 1 cup unsweetened almond milk
- 2 tablespoons paprika
- 1/2 teaspoon poultry seasoning
- 4 tablespoons garlic salt
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 cups almond flour
- Chicken pieces as desired
- Vegetable oil for frying
Instructions:
- Follow the same steps as the original recipe, using almond flour instead of all-purpose flour.
- The rest of the process remains the same.
Frequently Asked Questions (FAQs)
1. Can I bake the chicken instead of frying it?
- Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the chicken is cooked through and the coating is crispy.
2. How do I store leftover fried chicken?
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
3. Can I use boneless chicken for this recipe?
- Yes, you can use boneless chicken breasts or thighs. Adjust the cooking time accordingly, as boneless pieces may cook faster than bone-in pieces.
4. What sides go well with Southern fried chicken?
- Southern fried chicken pairs well with classic sides like mashed potatoes, coleslaw, cornbread, collard greens, and mac and cheese.
5. How do I prevent the coating from falling off the chicken?
- Make sure the chicken is well coated with the egg mixture and flour mixture. Press the flour mixture onto the chicken to ensure it adheres well. Also, avoid overcrowding the pan, which can cause the coating to become soggy.
Southern fried chicken is a timeless classic that brings comfort and joy to any meal. With this easy-to-follow recipe, you’ll be able to make perfectly crispy and flavorful fried chicken every time. Whether you’re sticking to the traditional method or trying out one of the variations, this Southern fried chicken recipe is sure to become a family favorite. Enjoy the delicious, golden crust and tender, juicy meat of this Southern delicacy, and don’t forget to share the recipe with friends and family!
