Description
Classic Southern-style fried chicken with a buttermilk soak and seasoned flour dredge, delivering a crispy crust and juicy meat.
Ingredients
- 4 chicken pieces (mixed legs, thighs, breasts — bone-in, skin-on preferred)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- Salt and black pepper to taste (about 1 teaspoon salt in the flour mixture)
- Vegetable oil for frying (about 2–3 cups)
Instructions
- Marinate: Place chicken in a bowl or zip-top bag and pour over the buttermilk. Cover and refrigerate at least 1 hour or up to overnight.
- Season the flour: In a wide, shallow bowl, whisk together flour, garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth that will submerge chicken halfway. Heat over medium to medium-high heat until the oil reaches about 325–350°F.
- Dredge: Remove a piece of chicken from the buttermilk, dredge in the seasoned flour, and shake off excess. Repeat with remaining pieces.
- Fry in batches: Carefully lower chicken pieces into the oil, skin side down. Fry 2 pieces at a time if necessary, maintaining oil temperature between 300–350°F.
- Check doneness: Fry until golden brown and an instant-read thermometer reads 165°F, typically 12–18 minutes depending on size.
- Drain and rest: Transfer cooked pieces to a wire rack or paper towels for a few minutes to drain. Let rest 5 minutes before serving.
Notes
For a lighter crust, use 1 cup flour + 1 cup cornstarch. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern