Description
A classic Southern fried chicken recipe featuring tender meat and a crispy golden crust, perfect for family gatherings.
Ingredients
Scale
- 3 pounds chicken pieces (cut into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, 2 wings)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 4 cups vegetable oil or shortening (for frying)
Instructions
- Mix the brine: Whisk together buttermilk and hot sauce in a bowl and add the chicken. Cover and refrigerate for at least one hour or up to overnight.
- Prepare the dredge: In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, and onion powder. Stir well.
- Remove chicken from the buttermilk, letting excess drip off. Press each piece into the flour mixture until well coated.
- Heat the oil: Pour oil into a pot or skillet to a depth of 1 to 1.5 inches and heat over medium-high until it reaches about 350°F.
- Fry in batches: Add chicken skin side down and fry until bottoms are golden, about 6 to 8 minutes.
- Turn and finish: Flip the pieces and continue frying until the crust is deep golden and an instant-read thermometer reads 165°F in the thickest part, usually 12 to 18 minutes total.
- Drain and rest: Transfer cooked chicken to a wire rack set over a baking sheet and let it rest for 5 to 10 minutes.
- Serve warm: Bring the pan to the table and let everyone choose their piece, offering sauces and sides.
Notes
For a lighter prep, consider air frying or baking. Serve with classic sides like mashed potatoes or coleslaw.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg