Southern Fried Chicken

Southern Fried Chicken

Ingredients:

1 whole chicken, cut into 8 pieces

2 cups buttermilk

2 cups all-purpose flour

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (optional)

1 teaspoon salt

1 teaspoon black pepper

Vegetable oil, for frying

Instructions:

Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well.

Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour. Press the flour mixture onto the chicken to ensure a thick, crispy coating.

Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until the oil reaches 350°F (175°C).

Carefully place the chicken pieces in the hot oil without overcrowding the pan. Fry for about 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

Remove chicken and place it on a wire rack or paper towels to drain excess oil.

Let rest for a few minutes before serving.

Crispy on the outside, juicy on the inside—this Southern classic is perfect with mashed potatoes, coleslaw, or warm buttermilk biscuits.