Description
Crispy, golden-skinned Southern fried chicken that is juicy and seasoned to perfection.
Ingredients
- 4 chicken pieces (legs, thighs, or breasts)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying (enough for 1–1.5 inches in a skillet)
Instructions
- Whisk the buttermilk and optional hot sauce in a large bowl. Add the chicken so each piece is submerged. Cover and chill for at least 1 hour; overnight is best for maximum flavor and tenderness.
- In a separate bowl, whisk together flour, salt, black pepper, paprika, garlic powder, and onion powder until evenly mixed.
- Heat vegetable oil in a deep skillet over medium-high heat until it stabilizes around 350°F (175°C).
- Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the flour into the surface so it adheres. Shake off any loose flour.
- Carefully add coated pieces to the oil. Do not overcrowd the skillet; work in batches if needed. Fry for about 15–20 minutes total, turning once halfway through.
- Transfer cooked chicken to a wire rack or paper towels to drain. Let rest 5 minutes before serving.
Notes
For extra crunch, blend half the flour with 1/2 cup panko. Use smoked paprika for deeper flavor. Store cooled chicken in an airtight container for up to 3-4 days.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern