Description
Crispy, juicy, and comforting Southern fried chicken marinated in buttermilk for flavor and tenderness.
Ingredients
- 4 chicken pieces (legs, thighs, breasts, bone-in, skin-on recommended)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying (enough to fill a deep skillet about 1–1.5 inches)
Instructions
- In a bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 1 hour or up to overnight.
- In a separate bowl, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk to aerate.
- Pour vegetable oil into a deep skillet to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C).
- Remove chicken from the buttermilk, dredge thoroughly in the seasoned flour, pressing to coat. For extra crunch, double-dredge by dipping back in buttermilk then in flour again.
- Carefully place the chicken in the hot oil, skin-side down, and fry at 325–350°F for about 15–20 minutes until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a wire rack or paper towels and let rest for 5 minutes before serving.
Notes
For extra crispiness, allow dredged chicken to rest before frying. Store leftovers 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