Description
A delicious and crispy Southern-style fried chicken recipe that is perfect for any occasion.
Ingredients
Scale
- 3 pounds chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 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 results.
- In a large, shallow dish, add the flour. Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece 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, being cautious not to overcrowd the pan. Fry for about 12-15 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
- Serve hot with your favorite sides like coleslaw, biscuits, or mashed potatoes.
Notes
- For extra crunch, double-dip the chicken by dipping it back into the buttermilk and then into the flour again before frying.
- Experiment with different spices in the flour mixture, such as Italian seasoning or lemon pepper, to customize the flavor profile.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg