Description
Classic Southern fried chicken with a perfectly crispy golden crust and juicy, tender meat inside, seasoned with bold spices.
Ingredients
- 1 kg chicken pieces (legs, thighs, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- Oil for frying
Instructions
- Place chicken in a bowl and cover with buttermilk. Marinate for at least 2 hours or overnight.
- In another bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Remove chicken from buttermilk, allowing excess to drip off.
- Dredge each piece in the seasoned flour, coating well.
- Heat oil in a deep pan to 175°C (350°F).
- Fry chicken in batches for 12–15 minutes until golden brown and cooked through.
- Remove and place on paper towels to drain excess oil.
- Let rest for a few minutes before serving.
Notes
- Do not overcrowd the pan when frying.
- Use a thermometer to maintain oil temperature.
- Double-coat for extra crispiness.
- Serve with coleslaw or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American