Southern Fried Chicken

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large resealable plastic bag, combine the flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using). Add the chicken pieces to the bag and toss thoroughly to coat. Ensure each piece is evenly covered with the seasoned flour. (10 minutes)

Recipe View Place the floured chicken pieces on a wire rack set over a baking sheet. Reserve any remaining flour in the bag. Chill the chicken in the refrigerator for at least 45 minutes, or until the flour coating appears pasty and adheres well to the chicken. (45 minutes)

Recipe View While the chicken is chilling, prepare the frying oil. Add 1 ½ inches of vegetable oil to a deep fryer or a 5-quart heavy pot. Heat the oil to 375 degrees F (190 degrees C), using a thermometer to ensure accurate temperature. (15 minutes)

Recipe View Remove the chicken from the refrigerator. Place the chicken pieces back into the bag of reserved flour and toss once more to recoat. This double coating helps the breading cling beautifully, resulting in an extra crispy crust. (5 minutes)

Recipe View Carefully lower the chicken pieces, 2 to 3 at a time, into the hot oil. Fry until golden brown and cooked through, turning once for even browning, approximately 8 to 12 minutes per batch. Ensure the internal temperature reaches 165 degrees F (74 degrees C) when an instant-read thermometer is inserted near the bone. (8-12 minutes per batch)

Recipe View Transfer the fried chicken to a paper towel-lined plate to drain excess oil. To keep the chicken warm and crispy while frying the remaining batches, preheat the oven to 200 degrees F (93 degrees C) and place the drained chicken on a baking sheet in the warm oven. (5 minutes)

Recipe View Serve the Southern Fried Chicken hot and enjoy the crispy, flavorful goodness! (2 minutes)