Description
This recipe for Crispy Southern Fried Chicken provides a delicious and crunchy coating with a flavorful blend of spices, perfect for a classic Southern meal.
Ingredients
Scale
- 3 pounds of chicken pieces (legs, thighs, breasts, or a mix)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere the coating. Shake off any excess flour.
- In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for 5 minutes before serving.
Notes
- For extra crunch, double-dip the chicken by returning it to the buttermilk after the first flour coating and then dredging it in flour again.
- Try adding different spices to the flour mixture, such as dried thyme or oregano, for a unique flavor twist.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg