Have you ever bitten into a piece of fried chicken that was crispy on the outside, juicy on the inside but somehow tasted… boring? We’ve all been there. The secret to mind-blowing fried chicken isn’t just in the frying technique – it’s all about what you season it with!
As someone who’s spent countless hours perfecting my fried chicken game, I’m excited to share everything I know about making your fried chicken burst with flavor. Whether you’re aiming for Southern-style comfort food or something with a bit more kick, the right seasoning blend makes all the difference.
Why Seasoning Your Fried Chicken Matters
Before diving into specific seasonings. let’s talk about why proper seasoning is crucial
- It infuses flavor throughout the meat, not just on the surface
- It creates that signature crispy, flavorful coating we all crave
- It helps tenderize the chicken when applied early
- It transforms an ordinary dish into something memorable
I remember the first time I made properly seasoned fried chicken – my family couldn’t believe I’d made it myself! The right seasoning blend can truly elevate your cooking game.
Essential Seasonings for Fried Chicken
Let’s break down the must-have seasonings that should be in your fried chicken arsenal:
Base Seasonings
These form the foundation of any good fried chicken seasoning:
- Salt: The most fundamental seasoning – brings out the chicken’s natural flavors
- Black Pepper: Provides a gentle heat and depth
- Garlic Powder: Adds savory notes without the bite of fresh garlic
- Onion Powder/Granules: Contributes sweet and savory undertones
- Paprika: Adds color and mild sweetness (smoked paprika works great too!)
Herbs and Spices for Extra Flavor
To take your chicken to the next level, consider adding:
- Oregano: A classic herb that pairs beautifully with chicken
- Rosemary: Aromatic and distinctive
- Parsley: Adds freshness
- Cumin: Brings earthy, warm notes
- Cayenne Pepper: For those who like heat (can substitute black pepper for milder taste)
- Dried Thyme: Adds an earthy, slightly floral note
The Perfect Fried Chicken Seasoning Recipe
Here’s my go-to seasoning blend that never fails to impress:
Ingredients:
- 1½ tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon parsley
- ¼ teaspoon rosemary
- ¼ teaspoon black pepper
- Salt to taste
- Optional: 5g crumbled stock cube for extra flavor
How to Make It:
- Ensure all your measuring tools and mixing bowl are completely dry
- Combine all ingredients in the bowl
- Mix thoroughly until well combined
- Store in an airtight container if not using immediately
This recipe makes about 6 tablespoons of seasoning, enough for approximately 4 pounds of chicken.
The Secret to Amazing Fried Chicken: Dry Brining
Wanna know a professional chef secret? Dry brining is the technique that’ll transform your fried chicken forever. This involves seasoning your chicken well in advance of cooking.
How to Dry Brine Chicken:
- Cut chicken into desired pieces and pat dry with paper towels
- Season generously with your spice mixture
- Place in a covered bowl in the refrigerator for at least 4 hours (overnight is even better!)
- When ready to cook, you don’t need to rinse off the seasoning – it’s already worked its magic!
The salt in your seasoning mix draws moisture to the surface, which then dissolves the salt, creating a natural brine that penetrates deep into the meat. This makes your chicken incredibly flavorful and juicy.
Southern-Style Fried Chicken Seasoning
If you’re aiming for that classic Southern fried chicken, here’s how to adjust your approach:
- Season the chicken as described above
- For the coating, mix flour with about 1 tablespoon of your seasoning blend for every ½ cup of flour
- Dip seasoned chicken in buttermilk or an egg wash
- Dredge in the seasoned flour mixture until completely coated
- Fry until golden brown and cooked through
The combination of seasoned chicken AND seasoned flour gives you that incredible depth of flavor that great Southern fried chicken is known for.
Different Seasoning Styles for Variety
Don’t be afraid to experiment with different flavor profiles!
Spicy Kick
Add extra cayenne, a dash of hot sauce to your buttermilk, or even some chili powder to your seasoning blend.
Herby Fresh
Increase the oregano, rosemary, and parsley, and add some dried basil for a more herb-forward profile.
Lemon Pepper
Add lemon zest to your seasoning blend for a bright, citrusy version.
Asian-Inspired
Try adding some five-spice powder, a touch of ginger powder, and a bit of brown sugar to your blend.
Common Mistakes When Seasoning Fried Chicken
Let’s avoid these pitfalls:
- Under-seasoning: Chicken needs more seasoning than you might think. Don’t be shy!
- Not seasoning the flour: Double-seasoning (both the chicken and the flour) ensures flavor in every bite
- Seasoning too late: Season well in advance to allow flavors to penetrate
- Using stale spices: Check those expiration dates! Old spices lose potency
- Not drying the chicken first: Moisture prevents seasoning from adhering properly
Expert Tips for Perfect Seasoned Fried Chicken
After years of making fried chicken, I’ve picked up some tricks:
- Toast whole spices before grinding for more intense flavor
- Add a pinch of baking powder to your flour mixture for extra crispiness
- Let the chicken rest after coating but before frying to help the coating adhere
- Make extra seasoning and store it in an airtight container for next time
- Try cornstarch in your flour mixture (about ¼ cup per cup of flour) for extra crunch
How to Apply Seasoning for Maximum Flavor
The method matters as much as the mix:
- For the chicken itself: Rub the seasoning thoroughly into all surfaces, including under the skin when possible
- For the dredging mixture: Whisk the seasoning thoroughly into your flour to ensure even distribution
- Consider a double dredge: Dip in buttermilk, then seasoned flour, then back in buttermilk, then flour again for an extra-thick, crunchy coating
Storing Your Homemade Fried Chicken Seasoning
Made too much seasoning? No problem:
- Store in an airtight container away from heat, light, and moisture
- Label with the date you made it
- Use within 6-12 months for best flavor (though it won’t “go bad” after that)
- Never measure directly over steaming food to prevent moisture from getting into your seasoning container
Pairing Your Seasoned Fried Chicken
Great fried chicken deserves great sides and drinks:
- Classic sides: Mac and cheese, collard greens, coleslaw, or cornbread
- Beverages: Sweet tea, lemonade, or for the adults, a glass of Chardonnay (it actually pairs beautifully with fried chicken!)
- Sauces: Honey, hot sauce, ranch dressing, or maple syrup
Healthier Seasoning Options
If you’re watching your sodium or other dietary concerns:
- Reduce salt: Use herbs and spices more liberally to compensate for lower salt
- Add citrus zest: Lemon, lime, or orange zest adds brightness without sodium
- Try nutritional yeast: It adds a savory quality similar to cheese or stock
- Use fresh herbs when possible: They provide more flavor with less quantity needed
FAQs About Seasoning Fried Chicken
Q: Should I season both the chicken and the flour?
A: Yes! For maximum flavor, season the chicken itself and the flour mixture.
Q: How long should I let seasoned chicken sit before frying?
A: At least 30 minutes, but 4 hours to overnight in the fridge produces the best results.
Q: Can I use the same seasoning for baked or air-fried chicken?
A: Absolutely! These seasonings work great for any cooking method.
Q: Is it better to use fresh or dried herbs?
A: For the coating, dried herbs work better as they won’t burn during frying. Save fresh herbs for garnishing after cooking.
Q: My seasoning keeps falling off during frying. What am I doing wrong?
A: Make sure to: 1) Pat the chicken dry before seasoning, 2) Let it rest after dredging, and 3) Don’t overcrowd the pan, which lowers the oil temperature.
Conclusion
Seasoning fried chicken isn’t just about making it taste good – it’s about creating a memorable experience that’ll have everyone asking for your secret recipe. The beauty of homemade seasoning blends is that you can adjust them to your taste preferences and dietary needs.
Whether you’re making a quick weeknight dinner or preparing for a special gathering, taking the time to properly season your fried chicken makes all the difference. Start with our basic blend, then get creative and develop your signature seasoning that’ll make YOUR fried chicken famous among friends and family!
Remember, the best fried chicken comes from practice and patience. Don’t be afraid to experiment with different combinations until you find your perfect blend. Happy frying!
What’s your favorite seasoning for fried chicken? Share your secret ingredients in the comments below!
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Lay the pieces of raw chicken on a large plate.
…salt, evenly on each side of the chicken.
Coat the Chicken with Flour
Add flour in a large shallow bowl.
Generously coat each piece of seasoned chicken in flour on all sides.
Set aside for a moment.
In a large skillet, add canola oil so that it’s about 1/2-inch deep in the pan.
TIP – Depending on the size of your skillet, you may need to add additional canola oil.
Also, if frying the chicken in multiple batches, additional oil may be needed.
Heat the skillet on medium heat.
Add a pinch of flour to the oil.
When the flour starts to sizzle…
…carefully add each piece of flour-coated chicken into the pan.
Leave space in between the pieces of chicken so not to overcrowd the pan.
Depending on the size of the skillet, a second batch may be needed to finish frying any remaining pieces of the chicken.
Using a cooking or carving fork, turn the chicken regularly as it turns a golden color.
Try to poke the fork into the outside edges of the skin when turning the chicken rather than in the middle of the meat (so the juices don’t run out).
When turning the chicken, a cooking fork tends to keep the crispy skin looking nicer, than when using tongs.
If the oil starts to bubble quickly or splatter out of the skillet, turn the heat down.
Keep an eye on the chicken to see if it’s turning a dark brown color (rather than a golden color) or cooking too quickly.
If so, turn the heat down a little bit.
Continue to fry the chicken until all sides are a medium to dark golden color, and the chicken is thoroughly cooked (about 30 to 40 minutes).
The larger pieces of chicken like the breasts, may take the longest time to cook.