Description
A classic Southern Fried Chicken recipe that delivers crispy, flavorful, and juicy chicken pieces seasoned with Creole spices and smoked paprika. This easy-to-follow frying method ensures perfectly cooked chicken with a crunchy crust every time, perfect for a hearty family meal.
Ingredients
Scale
Chicken and Marinade
- 2-3 pounds pieces of chicken
- 3 eggs, beaten
- 1-2 teaspoons hot sauce (optional for spicy)
Seasonings
- 1 tablespoon Creole seasoning (divided into ½ tablespoon portions)
- 2 teaspoons smoked paprika (divided into 1 teaspoon portions)
- 2 teaspoons garlic powder (divided into 1 teaspoon portions)
- ½-1 teaspoon cayenne pepper (optional for spicy)
- Salt and pepper to taste
Breading
- 1 ½ cups all-purpose flour
Frying
- Cooking oil (1-2 inches depth for frying)
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper (if using), salt, and pepper until evenly coated.
- Coat with egg mixture: Pour the beaten eggs mixed with hot sauce over the seasoned chicken, stirring well to fully coat each piece thoroughly.
- Prepare the flour coating: In a plastic ziplock or large paper bag, mix the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt, and pepper. Ensure the flour is well seasoned and changes color for flavor.
- Bread the chicken: Add the egg-coated chicken pieces to the flour mixture bag and shake vigorously to coat them in seasoned flour. Remove and place the breaded chicken on a flat surface to rest for 10-15 minutes, allowing the crust to adhere better.
- Heat the oil: Using a heavy-bottomed pot or pan, heat 1-2 inches of cooking oil over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature steadily for optimal frying results.
- Fry the chicken: Carefully add a few chicken pieces at a time to avoid overcrowding. Fry large, bone-in pieces for 12-15 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C). Smaller pieces like wings or drumettes will cook in 7-10 minutes. Monitor and maintain oil temperature between batches.
- Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and crisp up. Avoid using paper towels to prevent the crust from softening due to trapped steam. Let rest a few minutes before serving.
Notes
- This recipe is inspired by traditional Louisiana cooking, delivering a perfectly seasoned and crunchy fried chicken without complicated steps.
- Maintaining the oil temperature at 350°F is essential to prevent greasy or undercooked chicken and ensure a crispy crust.
- Letting the breaded chicken rest before frying helps the coating stick better and fry crispier.
- Use a heavy-bottomed pan for even heat distribution while frying.
- For a spicier version, increase the cayenne pepper and hot sauce according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 901 kcal
- Sugar: 0.5 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 14 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 61 g
- Cholesterol: 180 mg
