Description
A classic Southern fried chicken recipe featuring a buttermilk marinade and a perfectly seasoned, crispy crust.
Ingredients
- 1 whole chicken (about 3–4 lb / 1.4–1.8 kg), cut into 8 pieces
- 2 cups (480 ml) buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular paprika)
- 1–1½ tsp kosher salt (for the marinade) and more for the flour
- 1 tsp black pepper
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder (optional)
- 1–2 tsp cayenne or hot paprika (optional)
- Vegetable oil for frying (about 1–1½ inches deep in the pan)
Instructions
- Mix the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and optional hot sauce in a large bowl.
- Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- In a shallow dish or pan, whisk together the flour, baking powder (if using), salt, black pepper, and cayenne/hot paprika.
- Remove a chicken piece from the buttermilk, let the excess drip off, and dredge it in the flour until well coated.
- Heat oil in a heavy skillet to about 325–350°F (160–175°C).
- Carefully lower 3–4 pieces into the hot oil, avoiding overcrowding the pan.
- Fry until golden brown and cooked through: approximately 8–10 minutes for wings, 12–15 minutes for breasts, and 18–25 minutes for thighs and drumsticks.
- Use an instant-read thermometer to check that the internal temperature is 165°F (74°C).
- Transfer cooked chicken to a wire rack and let rest for 8–10 minutes before serving.
Notes
For a thicker crust, double-dredge by dipping back into buttermilk and flour again. Use room-temperature chicken for even cooking.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern