Description
Enjoy the classic taste of Southern fried chicken with a crispy seasoned crust and juicy meat, paired with a tangy buttermilk marinade.
Ingredients
- 4 pieces chicken (legs, thighs, or breasts)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying
Instructions
- Make the marinade: whisk together 1 cup buttermilk and 1 teaspoon hot sauce in a bowl. Add the chicken, cover, and refrigerate for at least 1 hour or overnight for best results.
- Prep the dredge: in a separate bowl, combine 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix well.
- Heat the oil: pour vegetable oil into a deep skillet to a depth of about 1/2–1 inch. Heat over medium-high until it reaches about 350°F (175°C).
- Dredge the chicken: remove a piece from the buttermilk, let excess drip off, then press it into the flour mixture.
- Fry in batches: carefully lower coated pieces into the hot oil without crowding. Fry for 15–20 minutes, until golden brown.
- Drain and rest: transfer fried chicken to a wire rack or paper towels to drain for 5 minutes before serving.
Notes
For extra-crispy crust, double-dip in buttermilk and re-coat with flour. Let sit for 10–15 minutes before frying.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern