Southern Fried Chicken
Southern Fried Chicken Recipe made with seasoned chicken, eggs, seasoned flour, and cooking oil, with skillet and air fryer instructions.
Equipment
- Cast Iron Skillet
- cooling rack
Ingredients
- 2-3 pounds pieces of chicken
- 3 eggs, beaten
- 1-2 teaspoons hot sauce optional for spicy
- 1 tablespoon Creole Seasoning divided into 2 portions of ½ tablespoon each
- 2 teaspoons smoked paprika divided into 2 portions of 1 teaspoon each
- 2 teaspoons garlic powder divided into 2 portions of 1 teaspoon each
- ½-1 teaspoon cayenne pepper optional for spicy
- Salt and pepper to taste
- 1 ½ cups all-purpose flour
- Cooking oil 1-2 inches in the bottom of the pan
Instructions
- Season chicken with half the Creole seasoning, half the smoked paprika, half the garlic powder, cayenne, salt, and pepper.
- Add beaten eggs and hot sauce and coat the chicken.
- Season flour in a plastic or paper bag with remaining seasoning, paprika, garlic powder, salt, and pepper.
- Shake the chicken in the seasoned flour until coated.
- Let the breaded chicken rest for 10–15 minutes.
- Heat 1–2 inches oil to 350 degrees in a heavy-bottomed pan.
- Fry in batches until golden brown and cooked to 165 degrees internally.
- Rest fried chicken on a wire rack over a baking sheet.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil.
- Lightly oil both sides of the breaded chicken.
- Air fry in a single layer at 400 degrees.
- Bone-in pieces: 22–26 minutes.
- Boneless pieces or wings: 12–16 minutes.
- Flip halfway through and spray again lightly with oil.
Notes
Let breaded chicken rest 10–15 minutes before frying. The breading should look dry and slightly tacky. The surface should feel set before frying.