/ / Classic Fried Chicken

Classic Fried Chicken

This post may contain affiliate links. Read the full disclosure here

Classic Fried Chicken—juicy crunchy perfectly seasoned skillet-fried chicken. A simple southern comfort food recipe.

classic fried chicken platter

This Classic Fried Chicken is a throwback to my grandma’s kitchen. Super crunchy, uber juicy southern fried chicken with just three ingredients. That’s right, three simple ingredients resulting in sensational fried chicken.

Old school fried chicken

fried chicken on a plate with mac and cheese with green beans

Buttermilk is one of my favorite brined to deliver tangy flavor down to the bone. I didn’t grow up using brine or egg batter to make chicken flavorful and crunchy. We used seasoned salt and flour and the fried chicken came out bomb. The only edits to this recipe is the use of my own seasoning blend and making the beading a little more crunchy by adding water to the flour. Otherwise, I believe this recipe pays great respect to the original.

What you need to make classic fried chicken

seasoned chicken

Chicken– Use whichever pieces you enjoy most. We like mostly wings and thigh but enjoy legs from time to time.
All-purpose seasoning
FlourCooking oil– I grew up with lard and shortening, but we eventually switched to vegetable oil as I got older. I favor canola oil and decided to reissue this recipe using it.
BowlPaper or plastic storage bag
Skillet with lid or cover
Baking sheet with rack or paper towels

Since this recipe is literally three ingredients and promises massive flavor, we’ve got to come big with the seasoning blend. We used regular seasoned salt and it worked. But I’ve since created my own seasoning salt that is amazing! It’s an All-Purpose Seasoning perfect for meats, veggies, and all things in between. I use it with my Air Fryer Potato Wedges; they are so tasty.

Tips for making great fried chicken

seasoned flour
  • Well seasoned flour. To season flour well, use a ratio of 1 tablespoon of seasoning blend per 1-1 1/4 cups flour.
  • Shake on the seasoning. Use a bag or lidded container to shake the chicken in the seasoned flour. This helps to coat the chicken evenly.
  • Make the chicken extra crunchy. Add a small amount of liquid to the flour to make flour flakes that will stick to the chicken and create extra crunchiness when fried.
  • Use a heavy bottom skillet or pot with lid. Placing a lid on the skillet helps the chicken to cook through without out overcooking the crust.
  • Maintain heat between 300-350 degrees. Frying at 300 degrees up to 350 is hot enough to cook the chicken thoroughly without burning the crust. The ideal temperature is 325 degrees.

Steps to prepare chicken for frying

I won’t even enter the debate over washing chicken or not. I do rinse mine thoroughly and remove any forgotten feathers and excess fat.For the wings, I tuck the tip behind the drum like me grandma does. If you prefer not to rinse or tuck that’s fine. You will, however, need to spritz the chicken with water for the flour to adhere.

How to fry chicken

seasoned chicken

After rinsing the chicken pieces, for this recipe at least, I don’t dry them. Instead, place them directly into a bowl and sprinkle the pieces with the all-purpose seasoning to sit until ready for dredging. The chicken will be a little wet and that’s a good thing. The seasoning will stick and the wetness will help the flour to stick as well.

flour flakes

In a plastic or paper bag, add the flour and seasoning; tossing to blends. Pour 2-3 tablespoons of water into the flour and pinch with your fingertips to make “flakes” of flour that will stick to the chicken. Add about 4-5 pieces of the damp seasoned chicken to the flour. Seal the bag tightly and shake it up while gently squeezing and pressing the flour on to the chicken. Set the floured chicken aside and continue with the rest.

floured chicken

Preheat oil to 325-350 degrees while the breaded chicken rests. Shake off any excess flour before placing it into the hot oil. Be sure to not overcrowd the pan.

chicken frying in a covered skillet

Fry the chicken for 9 minutes with the lid covering the pan before flipping for another 4-6 minutes. Internal temperature should read 165 degrees before removing from the pan and draining on paper towels or on a wire rack.

What to serve with classic fried chicken

fried chicken in a dish close up

Creamy Stovetop Mac and Cheese
Southern Green Beans and Potatoes
Brown Sugar Sweet Potato Cornbread

LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!

You can also follow me on Pinterest Instagram | Facebook for recipes not featured on this site!

*This recipe was updated on 08/21/2020 for improved content and recipe development. It was first published on 5/14/2019.*

fried chicken in a dish close up
No ratings yet

Classic Fried Chicken

Print Recipe
Classic Fried Chicken—juicy crunchy perfectly seasoned skillet-fried chicken. A simple southern comfort food recipe.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins

Ingredients

  • 3 1/2-4 lb chicken mixed pieces
  • 4 tbsp all-purpose seasoning
  • 2 c all-purpose flour
  • Canola oil about 3-4 cups

Instructions

  • After rinsing the chicken pieces, for this recipe at least, I don’t dry them. Instead, place them directly into a bowl and sprinkle the pieces with the all-purpose seasoning to sit until ready for dredging. The chicken will be a little wet and that’s a good thing. The seasoning will stick and the wetness will help the flour to stick as well.
  • In a plastic or paper bag, add the flour and seasoning; tossing to blends. Pour 2-3 tablespoons of water into the flour and pinch with your fingertips to make “flakes” of flour that will stick to the chicken.
  • Add about 4-5 pieces of the damp seasoned chicken to the flour. Seal the bag tightly and shake it up while gently squeezing and pressing the flour on to the chicken. Set the floured chicken aside and continue with the rest.
  • Preheat oil to 325-350 degrees while the breaded chicken rests. Shake off any excess flour before placing it into the hot oil. Be sure to not overcrowd the pan. Fry the chicken for 9 minutes with the lid covering the pan before flipping for another 4-6 minutes. Internal temperature should read 165 degrees before removing from the pan and draining on paper towels or on a wire rack.

Notes

Nutritional values calculated without oil.

Nutrition

Calories: 434kcal | Carbohydrates: 36g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 2g | Cholesterol: 97mg | Sodium: 1380mg | Potassium: 319mg | Fiber: 3g | Sugar: 2g | Iron: 5mg
Course: Dinner, Main Course
Cuisine: American
Keyword: chicken, fried, southern classic
Servings: 6
Calories: 434kcal
Author: Ty

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.