Ingredients:
For the Marinade:
1 whole chicken, cut into 10 pieces (or 8-10 pieces of your choice, such as thighs, drumsticks, wings, and breasts)
2 cups buttermilk
1 tablespoon hot sauce (optional, for a little extra kick)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika (optional, for added color and flavor)
For the Coating:
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon baking powder (for extra crispy coating)
Vegetable oil, for frying (or peanut oil for flavor)
Instructions:
Marinate the Chicken:
In a large bowl or ziplock bag, combine the buttermilk, hot sauce (if using), salt, pepper, garlic powder, onion powder, and paprika.
Add the chicken pieces and make sure they are fully submerged in the buttermilk marinade. Seal the bag or cover the bowl with plastic wrap.
Refrigerate for at least 2 hours, but preferably overnight for the best flavor and tenderness.
Prepare the Coating:
In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder. Stir well to combine.
For an extra crispy texture, you can also add a little cornstarch to the flour mixture (about 1/4 cup).
Dredge the Chicken:
Take each piece of chicken out of the buttermilk marinade, allowing any excess liquid to drip off.
Dredge the chicken pieces in the flour mixture, pressing down slightly to ensure an even coating. Shake off any excess flour.
For an extra thick coating, dip the chicken back into the buttermilk and then back into the flour mixture for a second layer of coating.
Heat the Oil:
In a large cast-iron skillet or deep frying pan, pour enough vegetable oil to cover about 1/3 of the chicken pieces (roughly 3-4 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small bit of flour into the oil—if it sizzles immediately, it’s ready for frying.
You can also fry the chicken in batches to avoid overcrowding the pan, which can cause the oil temperature to drop.
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, skin-side down (start with the thighs and legs as they take longer to cook).
Fry the chicken for about 10-12 minutes per side, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
For an even cook, you may need to adjust the heat slightly. If the oil is too hot, the chicken will burn on the outside before cooking through. If it's not hot enough, the coating will absorb too much oil and become greasy.
Drain the Chicken:
Once the chicken is cooked, carefully remove it from the oil and place it on a wire rack set over a baking sheet or paper towels to drain excess oil. This will help maintain the crispiness of the chicken.
Serve:
Serve your Southern fried chicken hot, with your favorite sides like mashed potatoes, coleslaw, cornbread, or biscuits.
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