Description
Enjoy a classic Southern fried chicken that’s perfectly crispy on the outside and juicy on the inside. This recipe features tender chicken marinated in tangy buttermilk and coated with a flavorful blend of spices before being fried to golden perfection. Ideal for a comforting meal that highlights traditional Southern flavors.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for extra spice)
For Frying
- Vegetable oil for frying (enough to fill skillet or deep fryer to about 3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, place the chicken pieces and pour the buttermilk over them. Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mixture: In another bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper. Mix thoroughly to ensure even seasoning throughout the coating.
- Coat the Chicken: Take the chicken pieces out of the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating that will crisp up beautifully when fried.
- Heat the Oil: In a large skillet or deep fryer, pour enough vegetable oil to submerge the chicken pieces about 3 inches deep. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature for optimal frying.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches without overcrowding. Fry, turning occasionally, until the coating turns golden brown and crispy, and the internal temperature reaches 165°F (74°C), about 12 to 15 minutes per piece depending on size.
- Drain and Serve: Remove the fried chicken with tongs and place it on a wire rack set over a baking sheet to drain excess oil and retain crispiness. Serve hot for the best juicy and flavorful experience.
Notes
- For best results, marinate the chicken overnight to develop deeper flavor and tenderness.
- Maintain the oil temperature consistently at 350°F to ensure crispy, non-greasy chicken.
- Use a wire rack for draining fried chicken instead of paper towels to avoid sogginess.
- You can adjust cayenne pepper to your spice preference or omit it entirely for a milder dish.
