Description
This Southern Fried Chicken recipe delivers crispy, golden-brown chicken coated with a flavorful, well-seasoned crust inspired by Louisiana roots. The chicken is seasoned with a blend of Creole spices, smoked paprika, garlic powder, and optional heat from cayenne and hot sauce. The method uses a double coating with seasoned flour and egg wash, then frying in hot oil to achieve a crunchy exterior and juicy interior. Perfect for a satisfying home-cooked meal with a traditional Southern touch.
Ingredients
Scale
Chicken and Marinade
- 2-3 pounds pieces of chicken
- 3 eggs (beaten)
- 1-2 teaspoons hot sauce (optional for spice)
- 1/2 tablespoon Creole seasoning (for seasoning chicken)
- 1 teaspoon smoked paprika (for seasoning chicken)
- 1 teaspoon garlic powder (for seasoning chicken)
- 1/2-1 teaspoon cayenne pepper (optional for spice)
- Salt and pepper to taste
Seasoned Flour Coating
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon Creole seasoning (for flour)
- 1 teaspoon smoked paprika (for flour)
- 1 teaspoon garlic powder (for flour)
- Salt and pepper to taste
Frying
- Cooking oil (1-2 inches in the bottom of the pan for frying)
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces thoroughly with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper if using, and salt and pepper to taste. Make sure each piece is evenly coated for deep flavor.
- Coat with egg and hot sauce: Pour beaten eggs and 1-2 teaspoons hot sauce over the seasoned chicken. Stir well to fully coat each piece in the egg wash, which helps the flour adhere and adds a bit of spice.
- Prepare seasoned flour: In a large plastic ziplock or paper bag, combine 1 ½ cups all-purpose flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt, and pepper. Shake to mix well until the flour takes on a slight color change from the spices.
- Coat chicken with flour: Add the egg-coated chicken pieces to the bag with seasoned flour. Seal the bag and shake vigorously until all pieces are completely coated. Remove the chicken and let the breaded pieces rest on a flat surface for 10 to 15 minutes to help the crust stick better during frying.
- Heat oil for frying: Use a heavy-bottomed pot or frying pan and pour 1-2 inches of cooking oil. Heat the oil to 350°F (175°C), using a thermometer to maintain a steady temperature essential for crispy, non-greasy chicken.
- Fry the chicken: Carefully add a few pieces at a time into the hot oil without overcrowding. Fry large bone-in pieces first for 12-15 minutes, turning occasionally until golden brown and chicken reaches an internal temperature of 165°F (74°C). Smaller pieces like wings and drumettes will cook faster, about 7-10 minutes. Between batches, keep the oil temperature steady at 350°F.
- Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and let cool for a few minutes. This prevents the crust from becoming soggy, unlike paper towels which trap steam.
Notes
- This recipe is a beloved Louisiana-style method that ensures a flavorful and crunchy crust every time without being overly complicated.
- Resting the breaded chicken before frying helps the crust adhere and stay crispy.
- Maintaining the oil temperature at 350°F is crucial to cooking the chicken properly and avoiding greasiness.
- Using a wire rack to drain the chicken helps keep the coating crispy by preventing steam buildup.
- Optional additions like hot sauce and cayenne pepper add customizable heat to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 901 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 60 g
- Saturated Fat: 12 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 61 g
- Cholesterol: 180 mg
