Description
A classic Southern dish featuring crispy, golden-brown fried chicken, marinated in buttermilk for tenderness and flavor.
Ingredients
Scale
- 3 pounds whole chicken, cut into pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere.
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Once cooked, transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let it rest for 5 minutes before serving.
Notes
- For a twist, try adding different spices to the flour mixture, such as thyme or oregano, for extra flavor.
- You can marinate the chicken in pickle juice for a tangy kick before soaking it in buttermilk.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg