Ingredients:
4 pounds of chicken pieces (drumsticks, thighs, or breasts)
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
12 teaspoon cayenne pepper (adjust to taste for spice)
12 teaspoon garlic powder
12 teaspoon onion powder
Vegetable oil for frying
Instructions:
Marinate the Chicken:
Place the chicken pieces in a large bowl and cover them with buttermilk. Allow them to marinate for at least 4 hours or overnight in the refrigerator. This helps tenderize the chicken and adds flavor.
Prepare the Coating
In a separate bowl, combine the flour, salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Mix thoroughly to create the coating mixture.
Coat the Chicken
Remove the marinated chicken from the buttermilk, allowing any excess to drip off.
Dip each chicken piece into the flour mixture, ensuring it’s well coated. Shake off any excess flour.
Heat the Oil
In a large, deep skillet or Dutch oven, add enough vegetable oil to submerge the chicken pieces. Heat the oil to 350°F (175°C).
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, a few at a time. Do not overcrowd the pan.
Fry the chicken for about 15-20 minutes, turning occasionally, until it’s golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve
Remove the fried chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
Serve the crispy, hot chicken immediately, garnished with your favorite herbs or spices.
This Southern-style fried chicken is a classic favorite that’s sure to impress your family and friends. Enjoy it as a standalone meal or with sides like coleslaw, mashed potatoes, or biscuits for a delicious feast!