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Deloris Franklin's Easy Fried Chicken

Close-Up Of Deep Fried Chickens Served In Plate
Photo Taken In Thailand, ChanthaburiGetty Images stock
Cook Time:
30 mins
Prep Time:
15 mins

Chef notes

Deloris Franklin started working for me after my second child was born and she is a phenomenal cook. This Cajun-style fried chicken is savory and flavorful, juicy and tender. It doesn't take too much time to get dinner on the table, either, so it's a win-win for everyone! To shave off some of the prep time, ask the butcher for a pre-sliced package of whole chicken.

Special equipment: Cast-iron or heavy-bottomed Dutch oven.


Deloris Franklin's Fried Chicken
  • 1 (roughly 5-pound) whole chicken, cut into pieces
  • 2 cups all purpose flour
  • 3 tablespoons Cajun seasoning
  • 3 tablespoons seasoned salt
  • 2 tablespoons Greek seasoning blend
  • 1 tablespoon black pepper
  • Bottle peaanut oil, for frying



Pat dry chicken pieces with a paper towel, removing and discarding excess fat with a knife.


Whisk together the flour, Cajun seasoning, seasoned salt, Greek seasoning and pepper in a large bowl. Working with one piece at a time, dredge the chicken pieces in the flour mixture until fully covered.


Pour the peanut oil to a depth of 4 inches into a cast-iron or heavy bottomed Dutch oven. Fry the chicken, three or four pieces at a time, until browned and crisp and a meat thermometer inserted into the thickest part of the meat registers 165 degrees.


Keep chicken warm in a 200 degree oven before it's time to serve. 

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