Fried Chicken Recipe
This fried chicken recipe comes from my Southern Big Mama, and as old-school as it gets. Dredge, season, and fry for extra crispy fried chicken that's full of flavor and love.
Servings: 8 servings
Calories: 190kcal
Ingredients
- 3 large eggs beaten
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire
- 2 ½ cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon onion powder
- 8 pieces chicken
Instructions
- In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
- Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
- Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.
- Finish coating all chicken and let sit for 10-15 minutes until coating has set.
- While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
- This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
- Fry four pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan.
- After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
- Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
- Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
- Serve when ready.
Notes
Fry in a deep cast iron skillet or Dutch oven, boo. Shallow pans mean oil everywhere. Stick to a deep Dutch oven, cast iron, or heavy-bottomed pot to keep things clean and safe.
Set up a fry station before you even heat the oil. Chicken on the left, hot oil in the middle, cooling rack with paper towels on the right. Trust me boos, this setup saves you from a hot mess.
Use metal tongs or a spider strainer to move that chicken. Keep your hands out the splash zone!
Grab a thermometer. Chicken needs to hit 165°F inside to be done, no matter how golden it looks outside.
Keep that oil steady at 350°F. Too hot and you’ll burn the outside, too cool and your crust’ll be soggy.
Let the chicken rest at least 10 minutes before serving. It helps set the crust and keeps the juices where they belong.
How to Store & Reheat Fried Chicken
- Fridge: Let the chicken cool completely, then store it in an airtight container lined with paper towels. It’ll keep for 3-4 days.
- Freezer: Cool the chicken first, then freeze in a paper towel-lined container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Let the chicken sit at room temp for 30 minutes. Preheat the oven to 400°F, place chicken on a foil-lined baking sheet, and cover loosely with another sheet of foil. Bake for 20 minutes, then rest 5 minutes before serving.
Nutrition
Calories: 190kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 2669mg | Potassium: 108mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg