Fried Chicken

This classic Southern-style fried chicken delivers incredibly crispy, golden-brown skin and juicy, tender meat inside. The secret lies in a well-seasoned flour coating mixed with paprika, garlic powder, and cayenne for a subtle kick of heat. Pan-fried in hot oil until perfectly crisp, it offers a satisfying crunch with every bite. This dish is perfect for family dinners, potlucks, or pairing with mashed potatoes and coleslaw. It&# 226;ÂÂs a comforting, hearty meal that brings nostalgia and warmth to the table, making it a crowd-pleaser for any occasion.

Cooking Method: Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 306.0

Description

This classic Southern-style fried chicken delivers incredibly crispy, golden-brown skin and juicy, tender meat inside. The secret lies in a well-seasoned flour coating mixed with paprika, garlic powder, and cayenne for a subtle kick of heat. Pan-fried in hot oil until perfectly crisp, it offers a satisfying crunch with every bite. This dish is perfect for family dinners, potlucks, or pairing with mashed potatoes and coleslaw. It&# 226;ÂÂs a comforting, hearty meal that brings nostalgia and warmth to the table, making it a crowd-pleaser for any occasion.

Ingredients

3 Min. Add ginger, garlic and
2 Min. Add rice and stir to coat.

Directions

1
Pat chicken pieces dry with paper towels and season generously with salt and pepper.
2
In a shallow dish, combine flour, cornstarch, and your preferred spice blend (paprika, garlic powder, cayenne, etc.).
3
Dredge each chicken piece in the flour mixture, pressing firmly to ensure an even, thick coating.
4
Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350ÃÂ°F (175ÃÂ°C).
5
Carefully place chicken pieces in the hot oil, ensuring they do not crowd the pan. Fry in batches if necessary.
6
Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165ÃÂ°F (74ÃÂ°C) and the exterior is deep golden brown and crispy.
7
Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 306.0kcal

% Daily Value *
Total Fat 25.2g39%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 18.6g7%
Dietary Fiber 1.1g5%
Sugars 2.1g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy skin, let the breaded chicken rest on a wire rack for 15 minutes before frying.

Use a meat thermometer to ensure the chicken is fully cooked without over-browning the exterior.

Vegetable oil, peanut oil, or canola oil work best for frying due to their high smoke points.

Allow chicken to rest on a wire rack rather than paper towels to keep the bottom crispy.

Keywords: chicken, fried, southern, crispy, pan-fry, spicy, comfort food, dinner, golden, juicy, pan-fried, rub

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-67/