🍗 Southern Fried Chicken
Ingredients:
For the marinade (buttermilk soak):
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4 lbs (1.8 kg) bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
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2 cups (480 ml) buttermilk
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1 tsp salt
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1 tsp black pepper
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1 tsp hot sauce (optional, for a spicy kick)
For the seasoned flour:
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2 cups (250 g) all-purpose flour
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1 tbsp paprika
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1½ tsp garlic powder
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1 tsp onion powder
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1 tsp cayenne pepper (optional)
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1½ tsp salt
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1 tsp black pepper
For frying:
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Vegetable oil (for deep frying)
🧑🍳 Instructions:
1. Marinate the Chicken (Essential for Juiciness):
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In a large bowl, whisk together buttermilk, salt, pepper, and hot sauce.
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Add chicken, ensuring it’s fully submerged.
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Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prep the Dredge:
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In a shallow dish, mix all seasoned flour ingredients.
3. Dredge the Chicken:
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Remove chicken from marinade (do not wipe off the buttermilk).
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Dredge each piece in the seasoned flour. Press firmly to get a thick, even coating.
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Place coated chicken on a wire rack and let it rest for 15–20 minutes. This helps the crust stick during frying.
4. Fry the Chicken:
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In a deep cast-iron skillet or Dutch oven, heat about 2 inches of oil to 325–350°F (165–175°C).
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Fry chicken in batches, turning occasionally, for 12–15 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
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Drain on a rack or paper towels.
📝 Pro Tips:
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Don’t overcrowd the pan — it lowers the oil temp and makes greasy chicken.
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For extra crunch: Double dredge (dip in buttermilk again, then flour).
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Use a thermometer for consistent oil temperature.
🍽️ Serve with:
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Buttermilk biscuits
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Mashed potatoes and gravy
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Mac & cheese
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Collard greens or coleslaw
Would you like a spicy Nashville hot version or a baked alternative for a lighter take?