Southern Fried Chicken Recipe - Allrecipes.com
Southern Fried Chicken Recipe
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Southern Fried Chicken
Watch how to make this top-rated classic. See more
  • READY IN 35 mins

Southern Fried Chicken

Recipe by  

"This recipe is originally from Alabama, and has been passed down for generations."

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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2006

Can anyone give a helpful hint as to how to keep the flour mixture on the chicken? Mine came off in the oil as it always does and so there is no coating!!

 
Most Helpful Critical Review
Jul 17, 2011

This is half of the recipe. I would add two stirred raw eggs in a bowl. Rinse chicken, season with pepper, lawrys season salt, garlic powder a sprinkle, dip in flour, dip in raw egg, then dip back into flour, put chicken in skillet now, flip 6 times 10 minutes on each side. Now thats some REAL southern FRIED chicken! Thats what I call SOUL FOOD!

 
Jul 09, 2005

This is a fabulous recipe, excellent tasting crispy chicken and doesn't take a rocket scientist to cook. I do have some additions,like others, adding 1 tsp garlic powder and 1 tsp onion powder. I also mix it all together with the flour in a plastic ziploc bag then pour it into a glass pie pan to dredge. If you want Popeyes style chicken, add 1/2 to 1 tsp of cayenne pepper to your flour mixture. I also always use a hint given to me by a wonderful elderly black southern lady; 20 minutes before cooking your chicken, place in a bath of ice water and pour a liberal amount of salt in and let it sit. This helps with those icky blood vessels than can appear in or near the bone. Finally, I never ever "quick cook" chicken. I have fried chicken for years, giving it up for health reasons, but have found 45 minutes of cooking time are needed especially for dark meat pieces and I repeatedly turn my chicken every 10 minutes or so to evenly cook, cooking the last 10 minutes at around 325 degrees (I use an electric skillet) to keep from burning the crust.

 
Jun 07, 2007

From a southern girl, let me tell you this is the real thing! As someone else points out, soaking the chicken in ice water with salt is very important. Also, for those of you who had the flour fall off the chicken while cooking, that comes from not allowing the oil to heat properly.

 
Feb 03, 2007

Beautiful! Beautiful! Beautiful! The chicken came out crisp and golden, while remaining wonderfully moist! The smells alone drew my teenage brothers away from the video games! (A magical feat as far as I'm concerned.) I too was always intimdated by frying chicken. My oil was always too hot and my batter never stuck. I always rinsed the chicken in water then just rolled it in flour. This time I took another reviewer's suggestion and did an egg wash. Amazing! Overall everything was to die for and I will DEFINATELY be using this recipe again! I used boneless skinless breast instead of boned chicken and took the advice of another reviewer and added 1 tsp. of garlic powder and 1 tsp. of onion powder. Thumbs WAY up on this one! Thanks to the poster and helpful reviewers!

 
Apr 24, 2007

I made this last week for the entire family. My dad ate 3 pieces and said he hadn't had chicken that good since he was a kid. I used an electric frying pan so I could control the temperature and so I would have a lid to cover with. I did take the advice of another reviewer and soaked the chicken in salted/ice water for 20 min so there would be no veins. It worked and we thought it may have helped to improve the flavor of the meat.

 
Oct 21, 2006

This was THE best fried chicken I ever had. I have tried lots of recipies but none turned out as good as this one. I revised it alittle I cooked it in a deepfrier I used boneless skinless breasts, instead of a skillet and I sorta marinated the chicken in all the ingredients but I added garlic salta little old bay seasoning and paprika YUMMY!! and i made it very crispy and ate it at room temperature, I suggest u try this its a really good recipe THANKS CINDY!!!!!

 
Apr 18, 2007

This recipe is fantastic! I was afraid of frying chicken in oil because I'd never done it. But I needn't have been afraid. I had no trouble with the coating coming off during frying. I followed the recipe as far as temperature, also soaked the chicken in cold salt water as one reviewer suggested and cooked it for 45 minutes as another ssuggeted. I used half Crisco and half vegetable oil. Turned out great and everyone loved it! Thanks!

 

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Nutrition

  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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