The Absolute Best Southern Fried Chicken
This is Southern fried chicken at its best—plain and simple—seasoned, floured and fried.
1 (3 1/2-pound) chicken, cut into serving pieces
1 1/2 teaspoon salt
1 1/4 teaspoon freshly ground black pepper - divided use
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1 cup vegetable oil
- Rinse the chicken and pat dry.
- In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes—or, even better, overnight—in the refrigerator.
- Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
- In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
- Remove from the skillet and drain on paper towels before serving.
Makes 4 servings.