Description
This recipe delivers crispy, juicy Southern fried chicken with a flavorful buttermilk marinade and a perfectly seasoned flour coating. The chicken is marinated to tenderize and enhance moisture, then fried to golden perfection, resulting in a classic Southern comfort food favorite.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for extra spice)
For Frying
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, submerge the chicken pieces in buttermilk. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize the meat and infuse flavor.
- Prepare the Seasoned Flour: In a separate bowl, thoroughly mix the flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper, if using, to create a flavorful coating.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk allowing excess to drip off. Coat the pieces well by pressing them firmly into the seasoned flour mixture to ensure an even crust.
- Heat the Oil: Pour enough vegetable oil into a large deep skillet or fryer to submerge the chicken pieces partially. Heat the oil to 350°F (175°C) for optimal frying temperature.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil in batches to avoid overcrowding. Fry each piece for 12-15 minutes, turning occasionally, until the crust is golden brown and crispy, and the chicken has reached an internal temperature of 165°F (74°C).
- Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack to drain any excess oil, preserving the crispiness. Serve hot and enjoy your delicious Southern fried chicken.
Notes
- Marinating the chicken overnight yields the juiciest results.
- Use a thermometer to ensure the oil is at the correct temperature to avoid greasy chicken.
- Don’t overcrowd the pan while frying to maintain oil temperature and crispiness.
- Adjust cayenne pepper quantity to control the heat level.
- Allow fried chicken to rest briefly before serving to retain crisp texture.
