This Southern Fried Chicken is a true heritage recipe simple, bold, and deeply comforting. Passed down through generations in Alabama, it relies on time-tested Southern techniques to create chicken that’s golden and crunchy on the outside with juicy, well-seasoned meat on the inside.

No fancy marinades or complicated steps just good seasoning, proper chilling, and hot oil.

What sets this recipe apart is the double-dredge method and a brief rest in the refrigerator. That resting time allows the flour coating to hydrate slightly, creating a craggy, crisp crust that clings beautifully to the chicken while frying.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 4

Why This Southern Fried Chicken Works

Classic seasoning blend: Savory, peppery, and lightly spicy
Rested coating: Helps the breading stick and fry evenly
No batter needed: Flour-only dredge keeps it light and crisp
Family-style flavor: Comfort food at its best

Ingredients

1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
1 (3-pound) whole chicken, cut into serving pieces
Vegetable oil, for frying

Step by Step Instructions

1. Make the Seasoned Flour

In a large resealable plastic bag, combine flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Shake or whisk until evenly mixed.

2. Coat the Chicken

Add the chicken pieces to the bag. Seal and toss well until every piece is thoroughly coated in the seasoned flour.

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3. Chill the Chicken

Remove chicken pieces and place them on a wire rack set over a baking sheet. Reserve the remaining flour mixture.

Refrigerate the floured chicken for 45 minutes, or until the coating looks slightly pasty.

👉 Do not skip this step—it’s the secret to a crust that stays put.

4. Heat the Oil

Pour about 1½ inches of oil into a deep fryer or heavy 4–5 quart pot. Heat oil to 375°F (190°C).

Preheat your oven to 200°F (93°C) to keep cooked chicken warm.

5. Dredge Again

Return the chilled chicken pieces to the flour bag and toss once more to coat. This second coating builds extra crunch.

6. Fry the Chicken

Carefully lower 2–3 pieces at a time into the hot oil.

Fry for 8–12 minutes, turning once, until the chicken is deep golden brown and reaches an internal temperature of 165°F (74°C) near the bone.

7. Drain & Hold

Transfer fried chicken to a paper towel–lined plate or rack to drain. Keep finished pieces warm in the oven while frying the remaining chicken.

Helpful Southern Cooking Tips

Don’t overcrowd the pot: This keeps oil temperature steady
Use a thermometer: Both oil temp and chicken temp matter
Breast pieces too large? Cut them in half for even cooking
Want extra juiciness? Brine the chicken beforehand if desired

What to Serve with Southern Fried Chicken

Creamy mashed potatoes and gravy
Baked beans
Mac and cheese
Collard greens or green beans
Cornbread or biscuits

Storage & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Reheating:
Reheat in the oven at 375°F (190°C) for best crispiness. Avoid microwaving if possible.

Nutrition (Per Serving)

Calories: 491
Fat: 32g
Carbohydrates: 16g
Protein: 33g

This Southern Fried Chicken is proof that the best recipes don’t need shortcuts just tradition, patience, and good technique. Crispy, savory, and deeply satisfying, it’s the kind of meal that belongs at the center of the table, surrounded by family and classic sides.