Southern Fried Chicken
Crispy and flavorful Southern-style fried chicken with a tangy buttermilk marinade and a spicy flour coating.
Ingredients
- 3-4 lbs bone-in, skin-on chicken pieces
- 2 cups buttermilk
- 2 tsp hot sauce (optional) optional
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups all-purpose flour
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper (optional) optional
- 1 1/2 tsp salt
- 1 tsp black pepper
- Vegetable oil or peanut oil, for deep frying for deep frying
Instructions
- In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Submerge the chicken pieces, cover, and refrigerate for at least 2 hours or up to overnight.
- In another large bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere well. Place breaded chicken on a wire rack and let it rest for 10-15 minutes to help the coating stick.
- In a deep skillet or Dutch oven, heat about 2 inches of oil to 325-350°F (165-175°C). Fry the chicken in batches, skin-side down first, turning occasionally, for 12-15 minutes for thighs and drumsticks, and 8-10 minutes for wings and breasts, or until golden brown and cooked through (internal temperature 165°F/74°C). Drain on a clean wire rack set over a baking sheet or on paper towels.
Notes
For extra crispy coating, let the breaded chicken rest for 10-15 minutes before frying. Adjust the amount of cayenne pepper or hot sauce to suit your desired level of heat.