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Southern Fried Chicken

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Ingredients

For the Marinade:

  • 4 cups 4 cups buttermilk
  • 2 tbsp hot sauce (optional)
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 lbs chicken pieces (drumsticks, thighs, breasts)

For the Coating:

  • 3 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper

For Frying:

  • Vegetable oil for frying (enough to fill a large skillet about halfway)

Instructions

Marinate the Chicken:

  • In a large bowl, combine the buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Coating:

  • In a separate large bowl, mix the flour, paprika, garlic powder, salt, and black pepper.

Coat the Chicken:

  • Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. For an extra-crispy crust, dip the coated chicken back into the buttermilk marinade and dredge again in the flour mixture.

Heat the Oil and Fry the Chicken:

  • Pour the vegetable oil into a large, heavy skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  • Working in batches, carefully place the coated chicken pieces into the hot oil. Fry until golden brown and cooked through, about 12-15 minutes for larger pieces (breasts and thighs) and 10-12 minutes for smaller pieces (drumsticks and wings). Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  • Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a pinch of salt for extra flavor.
  • Serve the Southern fried chicken hot, with your favorite sides such as mashed potatoes, coleslaw, biscuits, or cornbread.
Author: Rita