Southern Fried Chicken

Southern Fried Chicken? Oh, you’re in for a crispy, juicy treat! Here’s a classic recipe that’s super flavorful and has that perfect crunch.

Southern Fried Chicken

Ingredients:

• 8 pieces chicken (drumsticks, thighs, breasts, your choice)

• 2 cups buttermilk

• 2 cups all-purpose flour

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

• 1/2 tsp cayenne pepper (optional, for a little kick)

• Vegetable oil (for frying)

Instructions:

1. Marinate the chicken:
   Place chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours, preferably overnight. This tenderizes the chicken and adds flavor.

2. Prepare the dredge:
   In a large bowl or zip-top bag, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.

3. Coat the chicken:
   Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to coat well. For extra crunch, dip back into buttermilk then flour again (double dredge).

4. Heat the oil:
   Pour about 2 inches of oil into a deep skillet or Dutch oven. Heat to 350°F (175°C). Use a thermometer for best results.

5. Fry the chicken:
   Fry chicken in batches to avoid crowding. Cook for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C).

6. Drain:
   Place fried chicken on a wire rack over paper towels to drain excess oil and stay crispy.

7. Serve hot:
   Enjoy with classic sides like mashed potatoes, coleslaw, or cornbread!