Easy Southern Fried Chicken
This easy fried chicken recipe delivers perfectly seasoned, extra crispy skin with juicy, tender meat inside using simple ingredients you probably already have in your kitchen. No overnight marinades, no fancy equipment, and no complicated steps needed.
Equipment
- Cast iron skillet or heavy-bottomed pot - Large, for even heat distribution and temperature retention
- Cooking thermometer - For monitoring oil temperature and internal chicken temperature
- Large shallow bowls or dishes - For dredging the chicken in seasoned flour
- Wire cooling rack - For resting coated chicken and draining fried pieces
- Paper towels - For patting chicken dry and draining excess oil
- Metal tongs or spider strainer - For safely lowering and removing chicken from hot oil
- Baking sheet - To catch drips under the wire rack
Ingredients
- 3 to 4 pounds whole chicken - 1.4 to 1.8 kg, cut into 8 pieces (or use pre-cut chicken pieces)
- kosher salt - For seasoning chicken (in addition to what's in the flour)
- black pepper - For seasoning chicken (in addition to what's in the flour)
For the Seasoned Flour Coating
- 2 cups all-purpose flour - 250g
- 1 tablespoon kosher salt - 18g
- 2 teaspoons black pepper - 5g
- 2 teaspoons garlic powder - 5g
- 2 teaspoons paprika - 5g
- 1 teaspoon onion powder - 3g
- 1 teaspoon cayenne pepper - 2g, optional for heat
For Frying
- 4 to 6 cups vegetable oil or peanut oil - 946 ml to 1.4 L, for frying
Instructions
- Pat chicken pieces completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let rest at room temperature for 15-20 minutes while setting up your frying station.
- In a large shallow bowl, combine flour, salt, pepper, garlic powder, paprika, onion powder, and cayenne. Whisk until spices are evenly distributed throughout the flour.
- Working one piece at a time, press chicken firmly into seasoned flour, turning and pressing to coat all sides and crevices. Shake off excess flour and place on a wire rack. Let coated chicken rest for 10-15 minutes.
- Pour oil into skillet to a depth of 1.5 to 2 inches. Heat over medium-high until oil reaches 350°F (175°C). Maintain temperature between 325°F and 350°F throughout frying.
- Carefully lower 3-4 pieces into hot oil skin side down. Fry for 12-15 minutes without moving. Flip and fry for 10-13 minutes until deep golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and let excess oil drip off. Transfer to a wire rack over paper towels and let rest for 5-10 minutes before serving. Keep finished pieces warm in a 200°F oven while frying remaining batches.
Notes
- Pat chicken completely dry before seasoning — moisture prevents the coating from adhering properly and results in less crispy skin.
- Don't skip the resting period after coating the chicken. This allows the flour to hydrate and stick to the meat, preventing the coating from falling off during frying.
- Maintain oil temperature between 325°F and 350°F. Too hot and the outside burns before the inside cooks, too cool and the chicken absorbs excess oil and becomes greasy.
- Avoid overcrowding the pan — fry in batches of 3-4 pieces to keep oil temperature steady and ensure even browning.
- For extra flavor, add 1-2 tablespoons of your favorite hot sauce or pickle brine to the chicken before dredging.
- To make Nashville Hot Chicken, brush the finished chicken with a mixture of cayenne, brown sugar, and hot frying oil.
- Store leftover fried chicken in an airtight container lined with paper towels in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore crispiness — avoid the microwave.
- This recipe works beautifully with any cut of chicken. Adjust frying time based on thickness: wings cook faster, while large breasts may need a few extra minutes.
- Bring the oil back to 350°F between batches for consistent results. A thermometer is essential for the best outcome.
- For extra crispy coating, try double-dredging: dip the floured chicken in buttermilk or beaten egg, then coat in flour again before frying.