Southern Fried Chicken

Ingredients:

For the Chicken:

4 lbs chicken pieces (drumsticks, thighs, breasts, or wings)

2 cups buttermilk

1 tsp hot sauce (optional, for spice)

1 tsp salt

½ tsp black pepper

For the Coating:

2 cups all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp cayenne pepper (optional)

1 tsp salt

1 tsp black pepper

For Frying:

4 cups vegetable oil or peanut oil, for frying

Instructions:

Marinate the Chicken:

In a large bowl or zip-top bag, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.

Prepare the Coating:

In a shallow dish, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

Coat the Chicken:

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere. Place coated pieces on a wire rack and let rest for 10-15 minutes to help the coating stick.

Heat the Oil:

In a deep skillet or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.

Fry the Chicken:

Working in batches to avoid overcrowding, carefully place the chicken pieces into the hot oil. Fry for 12-15 minutes for larger pieces (thighs, drumsticks) or 8-10 minutes for smaller pieces (wings, breasts), turning occasionally for even browning. The chicken is done when golden brown and reaches an internal temperature of 165°F (75°C).

Drain and Rest:

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Avoid using paper towels, as this can make the crust soggy.

Serve:

Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits. Enjoy the ultimate Southern comfort food!

Prep Time: 15 minutes (+ marinating time)

Cook Time: 30-40 minutes

Total Time: ~1 hour 10 minutes

Servings: 6