Description
Discover the secret to crispy perfection with this Southern Fried Chicken recipe.
Ingredients
Scale
- 2 pounds chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 cups all-purpose flour
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- In a large, shallow dish, add the flour.
- Remove each piece of chicken from the buttermilk mixture, allowing excess to drip off, then dredge in the flour, coating thoroughly. Shake off any excess flour.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F.
- Carefully add the chicken pieces in batches, making sure not to overcrowd the pan.
- Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil.
- Let it rest for 5-10 minutes before serving.
Notes
- For extra crunch, double-dip the chicken by returning it to the buttermilk after the first flour coating and then dredging it in flour again.
- For a flavorful twist, add herbs like thyme or rosemary to the buttermilk marinade, or try using a spicy seasoning blend for a kick.
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg