- chicken pieces into the hot oil, being careful not to overcrowd. Fry for 12-15 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
- Drain and Serve: Remove chicken to a wire rack or paper towels to drain excess oil. Serve hot.
Notes
The key to perfect Southern fried chicken batter is maintaining the right oil temperature. Too hot, and the batter will burn before the chicken cooks through. Too cool, and the batter will absorb too much oil and become greasy. The double-dredging technique creates those signature crispy bits that make Southern fried chicken batter so special. Allow the battered chicken to rest before frying to help the coating adhere better.
Tips for Success
- Keep oil temperature consistent between 325-350°F for optimal results
- Don’t overcrowd the pan, which can lower oil temperature
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature
- Let the battered chicken rest for 15-20 minutes before frying
- Pat chicken completely dry before starting the breading process
- Save some of the seasoned flour mixture to add fresh flour as needed during dredging
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