Southern Fried Chicken
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6
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Ingredients
• 1 whole chicken, cut into pieces (about 3–4 pounds)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)
• Vegetable oil, for frying
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Directions
1. Marinate the chicken:
Place chicken pieces in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
2. Prepare the coating:
In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
3. Dredge the chicken:
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coating. Place coated pieces on a wire rack and let rest for 10–15 minutes.
4. Heat the oil:
Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 1 inch. Heat the oil to 350°F (175°C).
5. Fry the chicken:
Working in batches, carefully place chicken pieces into the hot oil. Fry for about 10–12 minutes per side, or until golden brown and crispy. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
6. Drain and rest:
Remove chicken from the oil and place on a wire rack or paper towels to drain. Let rest for a few minutes before serving.
7. Serve and enjoy:
Serve hot with classic Southern sides like mashed potatoes, coleslaw, and buttermilk biscuits.
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Cook’s Note:
For extra crispy chicken, double-dip each piece by dipping back into the buttermilk and flour mixture before frying.