Few dishes capture the heart of Southern cooking like golden, crunchy fried chicken. With its shatteringly crisp crust and juicy, tender meat, this recipe brings comfort and flavor to the table every time. The secret lies in a double-dredging technique that creates the ultimate crunchy coating — the kind that makes each bite absolutely unforgettable.
Whether you’re making it for a Sunday dinner, a family gathering, or a simple weeknight indulgence, this fried chicken delivers everything you love about classic Southern cooking.
Why This Fried Chicken Recipe Works
- Double-dredging creates a thick, crunchy crust that stays crisp.
- Balanced spices add warmth and depth without overpowering the chicken.
- Resting before frying helps the coating set for maximum crunch.
- Perfect frying temperature ensures crispy outside and juicy inside.
- Simple ingredients make this a recipe you can come back to again and again.
Ingredients (Makes 12 pieces)
- 2 large eggs, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- ½ teaspoon poultry seasoning
- Salt and black pepper, to taste
- Vegetable or peanut oil, for frying
Step-by-Step Instructions
1. Prepare the Dredging Station
Set out two shallow bowls: one with the beaten eggs and milk, the other with flour, paprika, poultry seasoning, salt, and pepper mixed together.
2. Coat the Chicken
Dip each chicken piece into the egg mixture, letting any excess drip off. Then dredge it in the seasoned flour until fully coated. Repeat this process once more to create a thicker, crispier crust.
3. Let the Coating Rest
Place the coated chicken on a tray and let it rest for 15–30 minutes. This step helps the breading adhere and fry up beautifully crunchy.
4. Fry the Chicken
In a deep pot or Dutch oven, heat 2–3 inches of oil to 325°F (165°C). Fry the chicken in batches for 15–18 minutes, maintaining the oil temperature, until the coating is golden brown and the chicken is fully cooked through.
5. Finish & Serve
Transfer the fried chicken to a wire rack so it stays crisp. Sprinkle lightly with salt, if desired, and serve hot.
Pro Tips for Success
- Use bone-in, skin-on chicken pieces for the most flavor.
- Don’t skip the double-dredge — it’s the secret to that signature crunch.
- Resting before frying makes all the difference for the coating.
- A touch of baking powder in the flour can add extra crispiness.
- Keep your oil at 325°F for perfect frying without burning.
How to Store & Reheat
Fried chicken is best enjoyed fresh, but leftovers can be stored in the refrigerator for 3–4 days. To reheat, place chicken on a baking sheet and warm in a 400°F oven for 10–15 minutes until hot and crisp again.
Crispy, golden, and full of flavor, this Southern fried chicken recipe is a true classic. With its crunchy coating and tender inside, it’s perfect for family meals, special gatherings, or whenever you’re craving comfort food done right.