Ingredients:
– 1 whole chicken, cut into pieces (or you can use chicken pieces of your choice like thighs, drumsticks, breasts, etc.)
– 2 cups buttermilk
– 2 cups all-purpose flour
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Vegetable oil for frying
Instructions:
1. Marinate the Chicken:
– Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible. The buttermilk helps tenderize the chicken and adds flavor.
2. Prepare the Dredge:
– In a shallow dish or bowl, mix together the flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Dredge the Chicken:
– Remove the chicken pieces from the buttermilk, allowing any excess to drip off.
– Dredge each piece of chicken in the seasoned flour mixture, making sure to coat it thoroughly. Shake off any excess flour.
4. Heat the Oil:
– In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the Chicken:
– Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. You may need to fry the chicken in batches.
– Fry the chicken until golden brown and cooked through, about 12-15 minutes per side, depending on the size of the pieces. Make sure the internal temperature of the chicken reaches 165°F (75°C).
6. Drain and Serve:
– Once the chicken is cooked through and golden brown, use tongs to transfer it to a wire rack set over a baking sheet lined with paper towels. This allows any excess oil to drain off.
– Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
7. Enjoy:
– Serve the Southern Fried Chicken hot with your favorite side dishes, such as mashed potatoes, coleslaw, biscuits, or cornbread.
Enjoy your delicious Southern Fried Chicken!
