Ingredients:
- 2 lbs chicken pieces (such as drumsticks, thighs, or breast)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Vegetable oil, for frying
Instructions:
Marinate the Chicken:
Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results. This helps tenderize the chicken and infuse it with flavor.
Prepare the Seasoned Flour:
In a shallow dish or large bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the flour.
Coat the Chicken:
Remove the marinated chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring it is evenly coated on all sides. Shake off any excess flour and place the coated chicken on a wire rack set over a baking sheet.
Heat the Oil:
In a large skillet or Dutch oven, heat vegetable oil to 350°F (175°C) over medium-high heat. Use enough oil to submerge the chicken halfway when frying.
Fry the Chicken:
Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding the pan. Fry until golden brown and cooked through, about 15-20 minutes, depending on the size of the pieces. Use tongs to turn the chicken occasionally for even cooking.
Drain and Serve:
Once the chicken is cooked to a crispy, golden-brown perfection, transfer it to a wire rack or paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving to ensure it stays juicy and tender.
Pro Tips:
- For an extra crispy coating, double dip the chicken by coating it in flour, dipping it back into the buttermilk, then coating it in flour again before frying.
- Use a mix of chicken pieces for variety in texture and flavor. Dark meat tends to be juicier, while white meat cooks faster.
- To ensure the oil stays at the proper temperature, fry only a few pieces of chicken at a time and avoid overcrowding the pan.
- Serve your fried chicken with classic Southern sides like mashed potatoes, coleslaw, and biscuits for a complete meal that’s sure to satisfy.
This cultural fried chicken recipe honors the tradition of Southern cooking, delivering crispy, flavorful chicken that’s sure to be a hit at any gathering.