Main Dishes
Southern Fried Chicken
Crispy, well-seasoned fried chicken with a golden crust and juicy center, made for the kind of meal that brings everyone to the table.
Prep time
20 min
Cook time
30 min
Total time
50 min
Servings
6
Ingredients
- 3 pounds bone-in chicken pieces
- 1 tablespoon garlic powder
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 3 large eggs
- ⅓ cup water
- ½ cup hot pepper sauce, or to taste
- 2 cups all-purpose flour
- 1 teaspoon paprika
- Vegetable or peanut oil for frying
Instructions
- 1
Pat chicken dry. Season with garlic powder, salt and ½ teaspoon black pepper.
- 2
Whisk eggs, water and hot sauce in a shallow bowl.
- 3
Combine flour, paprika and remaining pepper in another shallow bowl.
- 4
Dip chicken into egg mixture.
- 5
Coat thoroughly in seasoned flour.
- 6
Heat approximately 2 inches of oil in a heavy Dutch oven or deep skillet to 350°F.
- 7
Working in batches, carefully add chicken without crowding.
- 8
Fry, turning occasionally, until deeply golden and cooked through. Maintain oil around 325–350°F.
- 9
Chicken must reach at least 165°F in the thickest part.
- 10
Transfer to a wire rack and rest before serving.
Heritage Kitchen Tips
- A wire rack keeps fried chicken crispier than placing it directly on paper towels.
- Let the oil come back up to temperature between batches so the crust stays crisp.
Storage and reheating
Refrigerate up to 3 days. Reheat on a rack in a 375°F oven to bring the crust back.
Safety note
Never fill a pot more than halfway with frying oil. Carefully lower food away from yourself to reduce splashing.
Round out the meal
Helpful kitchen tool
Soul Food Serving Calculator
Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.
Open calculatorRelated guide
How Much Food Do I Need for 20 People?
A practical starting point for portions, sides and meat when you are cooking for twenty.
Read the guideFrequently asked questions
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