Crispy Southern Soul Food Chicken Recipe

Why You’ll Love This this Crispy Southern Soul Food Chicken

This double-dredged beauty gives you that perfect golden crust that crackles when you bite into it, followed by the most tender, juicy chicken that practically falls off the bone.

The blend of seasonings – paprika, sage, garlic, and onion powder – creates layers of flavor that’ll make your taste buds do a little happy dance.

Plus, to be truthful, there’s something deeply satisfying about making fried chicken from scratch that beats any drive-through, even if your kitchen ends up looking like a flour bomb went off.

Ingredients List

Everything you need for this soul-satisfying chicken is probably already hanging out in your pantry, which makes this recipe even more beautiful.

• 2 1/2-3 lbs frying chickens
• Vegetable oil (for frying)
• 2 cups self rising flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground sage
• 1/4 teaspoon garlic powder
• 2 eggs
• 2 tablespoons water

Let’s be real here – this isn’t exactly a health food masterpiece, but sometimes your soul needs what it needs. A few things to keep in mind:

• The vegetable oil for deep frying means this is a higher-calorie, higher-fat dish, so maybe save it for special occasions or when you’re really craving that comfort food magic
• Self-rising flour keeps things simple but adds sodium, so if you’re watching your salt intake, you might want to pace yourself
• The double-dredging technique, while absolutely divine for crispiness, does pack on extra coating and calories
• Consider serving with lighter sides like coleslaw or green beans to balance out the richness

Step by Step Directions

Follow these straightforward steps to create perfectly crispy, golden Southern fried chicken that’ll have everyone coming back for seconds.

• Prep the chicken – Rinse chicken pieces thoroughly under cold water and pat completely dry with paper towels; set aside on a clean plate.
• Heat the oil – Fill a large deep fry pot or electric skillet no more than halfway with vegetable oil and heat to 325°F to 350°F.
• Make the seasoned flour – In a large bag, combine 2 cups self rising flour, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon ground sage, and 1/4 teaspoon garlic powder.
• Prepare egg wash – In a shallow bowl, beat 2 eggs with 2 tablespoons water until well combined.
• First flour coating – Shake each piece of chicken in the seasoned flour mixture until completely coated.
• Egg dip – Dip the floured chicken into the beaten egg mixture, making sure all surfaces are covered.
• Second flour coating – Shake the chicken again in the flour mixture until completely covered with a thick coating.
• Fry skin-side down – Carefully place a few pieces at a time into the hot oil, skin side down, and fry for 10 to 14 minutes.
• Flip and continue frying – Turn chicken pieces over and fry covered for 10 minutes, then reveal and fry 3 to 5 more minutes until tender and juices run clear.
• Drain and rest – Remove chicken to paper towels to drain excess oil and let stand 7 minutes before serving.

For restaurants and catering businesses looking to make large batches, investing in a professional deep fryer can ensure consistent temperature control and faster cooking times.

Substitutions and Variations

• Oil options – Peanut oil gives incredible flavor and handles high heat like a champ, while lard (yes, lard) is the traditional Southern way that creates the crispiest skin imaginable.
• Dairy-free version – Use plant-based milk instead of the egg wash, or try aquafaba (that weird chickpea liquid) which works surprisingly well for binding.
• Baked alternative – Coat as directed but bake at 425°F for 35-45 minutes, flipping once, though it won’t be quite as gloriously crispy as the fried version.

Additional Things to Serve With This Dish

This golden, crispy chicken deserves sides that can hold their own against all that crunchy, juicy perfection.

• Classic comfort sides – Creamy mashed potatoes with plenty of butter, mac and cheese that’s still bubbling from the oven, and coleslaw with that perfect sweet-tangy crunch that cuts through the richness.
• Southern staples – Buttermilk biscuits (obviously), honey for drizzling, corn on the cob slathered in butter, and green beans slow-cooked with bacon because vegetables need love too.
• Gravy game – White sausage gravy made from those beautiful pan drippings, or go wild with a spicy honey butter sauce that’ll make you question everything you thought you knew about condiments.
• Fresh balance – A simple garden salad or fresh tomato slices help cut through all that delicious grease, plus pickles because they’re basically mandatory with fried chicken, and watermelon for that sweet, cooling contrast.

Cooking Tips & Tricks (Chef’s Notes)

Getting this chicken right isn’t rocket science, but a few insider secrets will turn your kitchen into a fried chicken paradise.

• Temperature is everything – Use a thermometer for both oil (325-350°F) and chicken (165°F internal), because guessing leads to either greasy disasters or cardboard disappointments, and nobody has time for either.
• Double dredge like you mean it – That flour-egg-flour dance isn’t optional, it’s what creates those gorgeous, craggy ridges that hold onto seasoning and crunch like their life depends on it.
• Don’t crowd the party – Cramming too many pieces in the oil drops the temperature faster than your motivation on Monday morning, plus overcrowded chicken steams instead of fries.
• Skin side down first – Start with the pretty side facing down for that initial sear, then flip once and resist the urge to keep turning it like you’re flipping pancakes.
• Rest isn’t optional – Those seven minutes of cooling time let the juices redistribute and the coating set up properly, so fight every instinct to plunge in immediately.
• Season the flour generously – Taste your flour mixture before dredging, because bland coating equals bland chicken, and life’s too short for boring food.

Nutritional Facts

Based on a typical serving size of one piece (approximately 4 oz) of this Southern fried chicken recipe:

• Calories: 320-380 per piece
• Protein: 28-32g per piece
• Total Fat: 18-24g per piece
• Saturated Fat: 5-7g per piece
• Carbohydrates: 12-15g per piece
• Fiber: 0.5-1g per piece
• Sodium: 450-600mg per piece
• Cholesterol: 95-120mg per piece
• Iron: 8-10% Daily Value
• Calcium: 2-4% Daily Value
• Vitamin A: 4-6% Daily Value

*Nutritional values vary depending on chicken piece size, oil absorption during frying, and exact ingredient measurements.

Dark meat pieces (thighs, drumsticks) typically contain more calories and fat than white meat pieces (breasts, wings).*

Fun “Did You Know?”

Did you know that Kentucky Fried Chicken’s famous “11 herbs and spices” recipe allegedly contains only salt, pepper, and MSG as the main flavor drivers?

I find it fascinating that Southern fried chicken predates KFC by centuries, originating from Scottish frying techniques combined with African seasoning traditions.

The cast iron skillet wasn’t just convenient—it was essential for achieving that perfect golden crust.

Here’s something cool: the double-dredging technique I’ve shared creates superior crispiness compared to single coating methods.

Professional kitchens often use this exact approach because it locks in moisture while maximizing that satisfying crunch we all crave.