Recipes » Main Dishes » Real Simple Southern Fried Chicken

Real Simple Southern Fried Chicken

| | |

Rate This Recipe:

4.79 from 37 votes
Real Simple Fried Chicken - My simplest and most authentic southern recipe for real southern fried chicken. Quick and easy for a family dinner or special occasion.
Cook Time 30 minutes
Total Time 45 minutes
Finished fried chicken on a white serving platter.

Real Simple Fried Chicken – My simplest and most authentic recipe for real southern fried chicken. Quick and easy for a family dinner or special occasion.

Finished fried chicken on a white serving platter.

When I get into the frame of mind to go back to my culinary roots, I always go to recipes that are representative of what I call southern farmhouse cooking. I’ve been cooking southern food since I was big enough to reach the stove, so it’s where I feel most comfortable. And what’s more southern than fried chicken?

It’s a standard. It’s a staple. And, most of all it’s quick and easy. Yes, I said “quick and easy.” Making my Real Simple Fried Chicken is not a production.

Fried Chicken Should Be Quick and Easy

Making a good, simple southern fried chicken recipe does not require overnight marinades or special equipment or any kind of fancy preparation whatsoever. If it did, do you think millions of southern women would have cooked it for lunch every day for years and years?

I can tell you without hesitation that they would not have. For our southern grandmothers, it was something they could whip up in a few minutes.

Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

I’ve seen the recipes and the demonstrations where chefs put the chicken in milk or buttermilk or yogurt and let it stand overnight in the refrigerator. Then they coat it in all kinds of seasonings and shake it all up together in a paper bag.

Well, that’s fine if you want to do that, but what you typically get from it is a big mass of fried flour with a little bit of chicken in the middle of it.

The Best Chicken for the Recipe

The very best fried chicken is made with a chicken that weighs about 3 pounds. That’s pretty hard to find in today’s supermarkets especially when chickens have been bred for more breast meat thereby causing them to weigh more.

Try to at least find the lightest weight bird in the case. If you have the skill to do so, buy a whole chicken and cut it up yourself. You’ll save lots of money. I, unfortunately, do not have that particular skill. Wish I did. I’ve tried. I’ve tried a lot.

Here’s how I (and millions of southern women before me) make really simple fried chicken.

[adthrive-in-post-video-player video-id="TdDq9n1J" upload-date="2021-06-14T20:02:29.000Z" name="Real Simple Fried Chicken" description="Real Simple Fried Chicken - My simplest and most authentic recipe for real southern fried chicken. Quick and easy for a family dinner or special occasion." player-type="collapse" override-embed="true"]
Ingredients needed for the recipe: chicken, flour, peanut oil, salt and pepper.

My fried chicken recipe uses very simple ingredients. Chicken, salt and pepper, flour, and oil. That’s all you need.

This is a very easy southern fried chicken recipe without eggs, without buttermilk, or any of that other stuff. This is the way all the home cooks I knew when I was growing up made fried chicken. It’s quick and it’s easy.

The Process

  1. Dry the chicken with paper towels.
  2. Season with salt and pepper.
  3. Dredge in flour.
  4. Heat the oil.
Photo collage showing the first four steps of the process for making simple fried chicken.

STEP 1: Thoroughly dry all the chicken pieces and place them in a single layer in a pan.

STEP 2: Liberally salt and pepper the chicken pieces on both sides. Be very generous with the pepper. The taste of black pepper is very important to authentic southern fried chicken.

If you want to sneak in some other seasonings, this is the time to do that. It’s completely not necessary, but sometimes we like to change things up, don’t we? I’ll occasionally sprinkle on some Lawry’s seasoning salt or some Jane’s Crazy Mixed-Up Salt. Whatever floats your boat. But if you’re a purist, you’ll stick with just salt and pepper.

STEP 3. Sprinkle all the flour over the chicken in the pan and toss the chicken to coat it well with flour.

We’re talking about “dredging” here, not lightly flouring. That’s why you pour the flour over and toss the chicken in it rather than doing the shake-it-up in the bag thing. You want a good coating of flour.

STEP 4: Meanwhile, heat the peanut oil over medium high heat in a large cast iron skillet. You’ll want enough oil to reach a depth of about 1/2 inch.

What we’re doing is pan frying, not deep frying. You need enough oil to come about halfway up the pieces of chicken, but not so much that it will spill over when you place the chicken in the pan.

Photo collage showing steps 5 through 8 for cooking the chicken.

 STEP 5: Place the chicken pieces, skin side down in the hot oil. Cook for approximately 10 minutes or until the skin is pale golden brown.

STEP 6: Turn the chicken over and cook for 10 minutes on the second side.

STEP 7: Turn the chicken pieces once more, reduce the heat to medium-low, cover and cook approximately 10-15 minutes or until chicken is cooked through.

STEP 8: Remove the hot chicken to a paper towel-lined plate and allow it to drain for about 5 minutes.

Use the Right Pan and Oil

Using a well-seasoned iron skillet makes a huge difference in the taste of your chicken. There’s just something about a great iron skillet that you can’t get from any other piece of kitchen equipment.

Also, I recommend using peanut oil because it will withstand higher temperatures for a longer time without burning than other oils.

Experts will tell you that your oil should be 375 degrees before frying and to try to maintain that temperature during the cooking. I learned to cook before everyone had kitchen thermometers, so I judge it my own way. My little trick to test whether the oil is hot enough to cook — Place the end of a wooden spoon in the skillet. If the oil bubbles around the handle, it’s hot enough.

Fried chicken leg on a white dinner plate with green beans, okra, potatoes, and biscuits.

Serve your fried chicken with something equally delicious and southern like potato salad, fried okra, and green beans. And don’t forget the sweet tea!

If you have any leftovers, you can keep them in the refrigerator for a day or two. You can reheat them in a 250 degree oven for about 15 minutes or, even better, just let it come to room temperature and enjoy it without any heating at all.

If you try this method once, I’ll bet you won’t go back to all that complicated marinating and shaking. It’ll be the crispiest, most flavorful chicken you’ve cooked in a long time or my name isn’t Nana.

I’m not making any kind of promises about what the clean up is like, however.

Fried chicken leg on a white dinner plate with green beans, okra, potatoes, and biscuits.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Finished fried chicken on a white serving platter.

Real Simple Fried Chicken

Real Simple Fried Chicken – My simplest and most authentic southern recipe for real southern fried chicken. Quick and easy for a family dinner or special occasion.
4.79 from 37 votes
Print It Rate It
Course: Main Dishes
Cuisine: Southern, Vintage
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 526kcal
Author: Lana Stuart

Ingredients

  • 1 frying chicken cut up
  • salt
  • pepper
  • 1 ½ cups self-rising flour
  • Peanut oil

Instructions

  • Wash and thoroughly dry chicken pieces and place in single layer in pan.
  • Liberally salt and pepper chicken pieces on both sides. Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.
  • Meanwhile, heat peanut oil in a large iron skillet.
  • Place chicken pieces, skin side down in hot oil. Cook for approximately 10 minutes or until skin is pale golden brown.
  • Turn chicken over and cook for 10 minutes on second side.
  • Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through.
  • Remove chicken to paper towel lined plate and allow to drain for about 5 minutes.

Notes

Notes:
  • You can use additional seasonings if you like (i.e., cayenne, hot pepper sauces, seasoned salt), but for the most authentic taste, stick with just salt and pepper.
  • This method is pan frying, not deep frying. You need enough oil to come about halfway up the pieces of chicken, but not so much that it will spill over when you place the chicken in the pan.
  • Using a well-seasoned cast iron skillet makes a huge difference in the taste of your chicken. There’s just something about a great iron skillet that you can’t get from any other piece of kitchen equipment.
  • I recommend using peanut oil because it will withstand higher temperatures for a longer time without burning than other oils.
  • Experts will tell you that your oil should be 375 degrees before frying and to try to maintain that temperature during the cooking. I learned to cook before everyone had kitchen thermometers, so I judge it my own way. My little trick to test whether the oil is hot enough to cook — Place the end of a wooden spoon in the skillet. If the oil bubbles around the handle, it’s hot enough.
Storing Leftovers: If you have any leftovers, you can keep them in the refrigerator for a day or two. You can reheat them in a 250 degree oven for about 15 minutes or, even better, just let it come to room temperature and enjoy it without any heating at all.

Nutrition Information

Serving: 1 | Calories: 526kcal | Carbohydrates: 11g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 134mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on May 26, 2009. Updated March 2021 with new photos.

Finished fried chicken piled up on a serving plate.

Similar Posts

Leave a Reply

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

Recipe Rating




53 Comments

  1. 5 stars
    Super simple and fast. I only made 2 pieces just for me. So it didn’t take the whole 45 minutes! It was good. Who knew you didn’t need to do all the extra extra to get great chicken

  2. 5 stars
    Lana you are right. 3 of us agree! Used my new huge cast iron. Will be making this again. I can honestly say we,all loved it. Thank you.

  3. 5 stars
    This turned out great, and it was insanely easy. I fried thighs in two batches of four in a 12-in cast iron pan. I watched the oil temperature pretty carefully and the first batch needed only a couple of minutes covered, and the second batch was done after 10 minutes on each side. I was looking for a temperature of 165.

    Everyone raved, and they especially liked your thought that Southern women wouldn’t have made fried chicken every day if it took as much effort as the modern recipes require.

    For us, fried chicken is a once-in-a-blue-moon treat, but whenever I make it, it’ll certainly be from this recipe.

  4. 5 stars
    Just what I was looking for—like my Daddy made it! When my kids were growing up, I made fried chicken once a year—outdoors on my patio and in an electric skillet to eliminate the smell in the house! Even though I owned a catering biz and cafe/bakery, fried chicken was not my best skill. So I would call daddy and he talked me through it. But he’s been gone since 1997, so I haven’t made it in a long time. This was very good but mine cooked too fast, I think. I checked oil temp with my thermapen and tried to keep it under 360 but I think this chicken was a tad overdone with about 6-7 minutes per side and same amount with lid on. I was lucky to have a small 3 lb chicken that I cut myself because I wanted a wishbone (I didn’t a great job, lol), and I used my cast iron skillet. It’s still delicious though. I don’t like fried chicken with egg and buttermilk and all that mess. Just salt and pepper and flour is what I grew up in in Tennessee. I’m on a mission to perfect this! Thanks for the recipe!

  5. 4 stars
    This is how my mother made fried chicken but as we had a large family she would put the chicken on a baking rack and do the last 10-15 minutes in the oven. Still crispy but requires only one skillet of oil and you finish faster.

  6. This seems so much like my mom used to make, and it was soooo good. She would buy a whole chicken, hold it over a sink with burning newspaper in it to singe off the ‘pin feathers’. (This was a long time ago!) Then she would cut it up just like you describe, dry and flour it, seasoned with just salt and pepper. Oh, man…..that was soooo good! Thanks so much.

  7. Add a little cayenne pepper to that flour and I’m in heaven….it won’t make the chicken spicy but it does bump up the flavor just as it does in cheese sauces.

  8. Well, Lana, my northern mama used to make (southern) fried chicken *until* my father had a ruptured ulcer, and that was way back when I was just a babe. She stopped making all fried or spicy foods, and moved towards canned soup based meals more and more through her busy years…. (I’ve had a lot to overcome in my cooking life…..). I’ve read about frying chicken, but I’ve never wanted to go through ‘all the trouble’ of it. But now!? – With your lovely description of easy fried chicken, you’ve done it again! It’s time for my to teach my daughter something else I’ve never mastered! =] But this time, I’m all for the joy of it (not the laugh of the pastry crust falling apart again — probably… haven’t quite got there yet……).

  9. This recipe and method is just like grandma taught momma and momma taught me. Momma always wanted to start with a whole chicken also and said that it is the bones and skin that flavor the oil and of course we used to use lard. Then pour off most of the oil, add a little more flour and milk. Got to have that chicken gravy.

  10. This is exactly the way Mama cooked Fried Chicken and the way I cook it. No hard crust and you get the taste of the chicken. Delicious

  11. It was my father-in-law who taught me how to fry chicken when I was newly married. He used the very same method and you’re right… it’s the easiest way to make it. Only one other step. We always placed the cooked pieces on a cookie sheet with a rack in the oven. The grease drained off in the oven. If you were cooking a large batch it kept everything warm as well as draining the excess grease off. The end result is still juicy and tender.

    I have found a way to eliminate the messy cleanup, but it’s a bit pricey. I recently bought an Induction Top stove. You can put tea towels or paper towels all over the top of the stove and since there is no direct heat, they don’t burn. When you’re done cooking, toss the paper towels and the stove is shiny clean. Works every time.