Directions
- In a large resealable plastic bag, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Shake to mix well.
- Add the chicken pieces to the bag a few at a time. Seal the bag and shake until each piece is thoroughly coated with the flour mixture.
- In a large, heavy skillet or Dutch oven, pour enough vegetable oil to cover 1–2 inches of the pan. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
- Fry the chicken for 10–15 minutes per side, adjusting the heat as needed, until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken from the oil and drain on paper towels to remove excess oil.
- Serve hot with your favorite sides, such as coleslaw, mashed potatoes, or corn on the cob.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 45–55 minutes
Servings: 4–6
Difficulty Level: Medium
Variations & Substitutions
- For extra crispy chicken, double-dip the pieces: coat in flour, dip in buttermilk, then coat again before frying.
- Add cayenne pepper or smoked paprika for a spicy Southern kick.
- Use skinless chicken for a slightly lighter version, but the crust may not be as rich.
Serving Suggestions
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