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:
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