Crispy Southern Fried Chicken Recipe with Kings Chicken Creole Fry Batter

Now let me tell you, there’s nothing quite like the smell of fried chicken drifting through the kitchen on a Sunday afternoon. It’s the kind of smell that gets the kids running from the backyard, has the dog sitting real polite by the table, and makes even the pickiest eater forget about complaining. Around here, fried chicken isn’t just supper. It’s a tradition. It’s family. It’s love served hot and crispy.

Now, I know everybody’s got an “Aunt So-and-So’s Secret Recipe” they swear by, and bless their hearts, some of those are mighty fine. But truth be told, the secret to fried chicken that comes out golden, crunchy, and full of flavor isn’t in how many hours you spend measuring spices, it’s in starting with the right coating. That’s why I reach for Kings Chicken Creole Fry Batter. It’s got those authentic New Orleans herbs and spices mixed in just right, so you don’t have to fuss with a dozen little jars. The seasoning’s balanced, the crunch is real, and it makes fried chicken come out tasting like you’ve been standing over that skillet all day, even if it only took you thirty minutes.

So pull up a chair, grab a glass of sweet tea, and let me walk you through how to make fried chicken the way folks around here like it: crispy on the outside, juicy on the inside, and seasoned to perfection.

Why This Fried Chicken Hits Different

Now, I’ll be honest. There are plenty of fried chicken recipes floating around on the internet. Some of them are good, some are fussy, and some… well, let’s just say they make more mess than magic. What makes this one different is simple: Kings Chicken Creole Fry Batter.

See, most recipes will have you mixing flour, paprika, cayenne, garlic powder, onion powder, salt, pepper, you name it…until your counter looks like a spice aisle exploded. With Kings Chicken, all that work is done for you. The blend is already perfected, so every piece of chicken comes out seasoned just right. And if you’ve ever had fried chicken where the crust is bland and the meat’s got no flavor, you know how important that is.

This isn’t fast-food fried chicken either. This is the kind where the crust shatters just a little when you bite into it, the steam rises, and you’ve got to pause for a second so you don’t burn your tongue. It’s the kind of chicken you set on the table, and before you can even sit down, somebody’s already reaching for a drumstick.

What You’ll Need

Don’t you worry! this isn’t one of those mile-long ingredient lists. You only need a handful of things:

• 2 to 3 pounds of chicken pieces (drumsticks, thighs, breasts, or wings, use what your family likes best)
  
• 1 pack of Kings Chicken Creole Fry Batter
  
• Buttermilk (about 2 cups, optional, but it makes the chicken extra tender)
  
• Oil for frying (vegetable or peanut oil works best)

That’s it. Four things. Now, if your cousin likes a little extra kick, you can swap in the Spicy Kings Chicken Creole Fry Batter instead. And if you’ve got seafood lovers in the family, don’t be shy, this same method works with their Down By The Bayou Seafood Fry Batter too.

Step-by-Step: How to Fry Chicken Like a Pro

Step 1 – Get That Chicken Ready

First things first, wash and pat your chicken dry. If you’ve got a little time on your hands, give the chicken a soak in buttermilk. Let it rest there for a couple of hours in the fridge. The buttermilk does two things: it tenderizes the meat and helps the batter stick better. But if you’re running late and folks are already hungry, don’t stress. Just pat the chicken dry and move on.

Step 2 – Batter It Up

Now comes the fun part. Pour some Kings Chicken Creole Fry Batter into a shallow bowl, or if you want to do it like my grandma, dump it in a brown paper bag. Drop a few pieces of chicken in, give them a good shake, and pull them out coated from head to toe. No need to add salt, pepper, or any extra seasoning, the mix has everything you need.

Want extra crunch? Try the double-dip. Dip your chicken in buttermilk again after the first coat, then back in the batter. That’s how you get a crust that’ll stay crisp even if the chicken sits for a while (though in my house, it never sits for long).

Step 3 – Heat the Oil

Grab your cast-iron skillet if you’ve got one, nothing fries chicken better. Fill it with oil until it’s about halfway up the sides of your chicken pieces. Heat it to 350°F. Don’t have a thermometer? No problem. Stick the end of a wooden spoon in the oil. If little bubbles form around it, the oil’s ready.

Step 4 – Fry ‘Til Golden Crispy

Lay those chicken pieces in gently, skin-side down, and don’t overcrowd the pan. Too many at once, and the oil cools down, leaving you with soggy chicken. Fry for about 12–15 minutes, turning once, until the outside is golden brown and the inside juices run clear.

Now, if you’re more of an air fryer fan, Kings Chicken Batter works just as well. Spray your chicken lightly with oil, set the air fryer to 375°F, and cook for 25–30 minutes, flipping halfway through. You’ll still get that satisfying crunch without the deep fry.

Step 5 – Let It Rest and Serve

When the chicken’s done, set it on a wire rack or paper towels to drain. Don’t stack it just yet, let each piece breathe so the crust stays crisp. Give it a few minutes to cool down (I know it’s hard to wait with that smell in the air), then serve it up.

Pro Tips from the Kitchen

• Don’t rush the oil. Hot oil seals the crust; cool oil soaks it.
  
• Want extra crispy chicken? Always double-dip.
  
• Keep a plate warm in the oven at 200°F and transfer finished pieces there while you fry the rest.
  
• And here’s a family trick: leftover fried chicken (if you’re lucky enough to have any) tastes even better cold the next day.
  

What to Serve With Your Crispy Fried Chicken

Fried chicken doesn’t need much to shine, but why stop there? A real Southern spread calls for some mashed potatoes, creamy coleslaw, maybe a pan of buttery biscuits or a slice of cornbread. Sweet tea or lemonade on the side makes it complete. And if you want to dress it up, drizzle a little hot honey over the top.

Try It Yourself Tonight

So there you go! A fried chicken recipe that’s simple enough for a weeknight and tasty enough for Sunday supper. The real beauty is that Kings Chicken Creole Fry Batter does all the heavy lifting. You don’t need to measure a thing, you don’t need to season a thing, you just coat, fry, and serve.

Make it once, and I promise your family will be asking for it again before the week’s out. So grab yourself a pack of Kings Chicken Creole Fry Batter, heat up that skillet, and bring everybody to the table. Around here, fried chicken isn’t just food! it’s a way of saying, “you’re home now, and you’re loved.”