In the South, fried chicken isn’t just a recipe—it’s a legacy passed down through generations. It’s a dish steeped in tradition, perfected through practice, and always made with love. Whether served at Sunday dinner, a family reunion, or a summer picnic under the oaks, Southern Fried Chicken is more than food—it’s a connection to something deeper. And this batter? This is the kind of recipe that earns its place in a family cookbook.
I still remember the first time I made this for my husband. The kitchen smelled like my grandmother’s house, the sizzle of the oil was music to my ears, and the look on his face after the first bite? Pure bliss. Ever since then, this recipe has been our go-to whenever we crave that golden crunch and juicy, seasoned meat only real fried chicken can deliver. It’s simple, honest, and downright delicious—just the way Southern food should be.
Why You’ll Love This Recipe
If you’ve been hunting for a foolproof Southern fried chicken batter that delivers maximum flavor and unbeatable crispiness, you’ve just struck gold.
- Classic flavor with pantry-staple ingredients
- Super crispy coating from a double-dredge
- Juicy interior sealed in by a golden crust
- Perfect for holidays, weekend meals, or comfort food cravings
- Pairs beautifully with mashed potatoes, biscuits, or coleslaw
What makes this recipe special is its balance—just the right amount of seasoning, a tender milk-and-egg soak, and that irresistible crunch that comes from a double coat of flour. Whether you’re new to frying or a seasoned home cook, this method makes you look like a pro.
Ingredients
To make 12 pieces of fried chicken:
- 2 eggs, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- ½ teaspoon poultry seasoning
- Salt and pepper, to taste
- Vegetable or peanut oil, for frying
You’ll also need your favorite chicken cuts—legs, thighs, breasts, or wings—skin-on and bone-in for the best results.
Kitchen Tools You’ll Need
- Two shallow bowls or pie plates
- Wire rack or paper towels (for draining)
- Large Dutch oven or heavy-bottomed pot
- Cooking thermometer (for monitoring oil temperature)
- Tongs or a spider skimmer
How to Make Southern Fried Chicken
Step 1: Set Up Your Breading Stations
Set out two shallow dishes. In one, whisk together the eggs and milk. In the second, mix the flour, paprika, poultry seasoning, salt, and pepper. This classic combo brings warmth, depth, and that signature Southern flavor.
Step 2: Dredge the Chicken
Dip each chicken piece into the egg mixture, letting the excess drip off. Then dredge it through the seasoned flour, pressing gently to ensure it sticks. For extra crunch, repeat the dredging process a second time—egg mixture, then flour again.
Step 3: Let It Rest
After coating, let the battered chicken rest on a wire rack or tray for 15–30 minutes. This allows the coating to adhere and dry slightly, reducing the risk of it falling off during frying.
Step 4: Heat the Oil
Pour 2–3 inches of oil into a Dutch oven or large pot. Heat the oil to 325°F (163°C). Use a thermometer to maintain a steady temperature—this is crucial for even cooking and a golden crust.
Step 5: Fry in Batches
Carefully add chicken pieces in a single layer. Don’t overcrowd the pot—work in batches if needed. Fry each piece for 15–18 minutes, turning occasionally, until deeply golden and crisp. Internal temperature should reach 165°F (74°C).
Step 6: Drain and Season
Use tongs to transfer the chicken to a wire rack. Let it drain and cool slightly. If desired, season with a pinch of salt or pepper while it’s still hot.
Recipe Tips and Variations
Want to make this recipe your own? Here’s how you can tweak it:
- Spice It Up: Add cayenne pepper or hot sauce to the egg mixture for a spicy kick.
- Buttermilk Swap: Use buttermilk instead of regular milk for extra tang and tenderness.
- Herb It Up: Add dried thyme, oregano, or garlic powder to the flour for added flavor.
- Crispier Crust: Use cornstarch in place of ½ cup of the flour.
- Oven Finish: If you’re cooking thick pieces, finish them in a 350°F oven for 10 minutes to ensure they’re fully cooked.
You can also prep the chicken a few hours ahead and refrigerate it before frying. This helps the coating set even better.
Serving Suggestions
Southern Fried Chicken is a feast in itself, but it pairs beautifully with:
- Creamy mashed potatoes and gravy
- Classic buttermilk biscuits
- Southern-style coleslaw
- Macaroni and cheese
- Sweet corn on the cob
- Watermelon slices or peach cobbler for dessert
Serve it straight from the wire rack, picnic-style, or pile it high on a platter for Sunday dinner. Don’t forget the sweet tea!
How to Store and Reheat
If you have leftovers (and that’s a big if), here’s how to keep your chicken delicious:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months.
- Reheating: Skip the microwave—reheat in the oven at 375°F for 10–15 minutes to restore the crispy crust.
Let the chicken come to room temperature before reheating to ensure it warms evenly.
Final Thoughts
Southern Fried Chicken is the kind of dish that brings people together. Whether you’re cooking for Sunday supper or hosting a summer get-together, this recipe delivers that crispy, craveable texture and seasoned flavor we all love.
What I adore most about this recipe is how reliable it is. No complicated brining. No exotic ingredients. Just good, honest Southern cooking that works every single time. And once you’ve tasted the golden crunch and juicy center, you’ll understand why my husband still calls this the best chicken he’s ever had.
So grab your apron, heat up that oil, and treat yourself to the kind of comfort food that never goes out of style. This isn’t just fried chicken—it’s tradition.
Southern Fried Chicken Batter
Ingredients
- 2 eggs beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- ½ teaspoon poultry seasoning
- Salt and pepper to taste
- Vegetable or peanut oil for frying
Instructions
Step 1: Set Up Your Breading Stations
- Set out two shallow dishes. In one, whisk together the eggs and milk. In the second, mix the flour, paprika, poultry seasoning, salt, and pepper. This classic combo brings warmth, depth, and that signature Southern flavor.
Step 2: Dredge the Chicken
- Dip each chicken piece into the egg mixture, letting the excess drip off. Then dredge it through the seasoned flour, pressing gently to ensure it sticks. For extra crunch, repeat the dredging process a second time—egg mixture, then flour again.
Step 3: Let It Rest
- After coating, let the battered chicken rest on a wire rack or tray for 15–30 minutes. This allows the coating to adhere and dry slightly, reducing the risk of it falling off during frying.
Step 4: Heat the Oil
- Pour 2–3 inches of oil into a Dutch oven or large pot. Heat the oil to 325°F (163°C). Use a thermometer to maintain a steady temperature—this is crucial for even cooking and a golden crust.
Step 5: Fry in Batches
- Carefully add chicken pieces in a single layer. Don’t overcrowd the pot—work in batches if needed. Fry each piece for 15–18 minutes, turning occasionally, until deeply golden and crisp. Internal temperature should reach 165°F (74°C).
Step 6: Drain and Season
- Use tongs to transfer the chicken to a wire rack. Let it drain and cool slightly. If desired, season with a pinch of salt or pepper while it’s still hot.
Leave a Comment