Southern Fried Chicken

By Marge Perry & David Bonom
Golden-crusted chicken is dredged in seasoned flour and deep fried, resulting in moist, tender chicken with a savory, crisp crust.


    • All Purpose Flour
    • Canola oil for frying
    • cayenne pepper
    • chickens
    • Garlic Powder
    • ground cumin
    • Salt


    1. Preheat the oven to 200°F. Line a large baking sheet with paper towels.
    2. Rinse the chicken under cold water and pat dry with paper towels. Combine the flour, garlic powder, cumin, salt, and cayenne pepper in a large bowl. Working with one piece of chicken at a time, place it in the bowl, turning to coat the surface completely with flour. Shake off the excess, remove from the bowl, and repeat with remaining pieces.
    3. Heat 3/4-inch oil in a deep 12-inch skillet over medium-high heat. When oil is hot, add enough chicken to just fill the skillet without overcrowding it. Cook, turning occasionally, until crisp and golden brown, and a thermometer inserted into the thickest portion registers 165°F, about 18-20 minutes for thighs, 12-14 for drumsticks, 14-16 for breasts, and 10-12 minutes for the wings. Transfer chicken to prepared baking sheet and keep warm in the oven. Repeat with remaining chicken, adding more oil to the skillet if necessary.