Description
Southern-Style and Absolutely Perfect
Ingredients
Scale
- 4 pounds chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a separate bowl, whisk together flour, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere the coating. Shake off excess flour.
- In a large cast-iron skillet or heavy-bottomed pot, heat vegetable oil over medium-high heat to 350°F (175°C).
- Fry chicken in batches, being careful not to overcrowd the pan. Cook until golden brown and cooked through, about 15-18 minutes per side, or until internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 10 minutes before serving.
Notes
- For extra crispy chicken, let the coated chicken sit for 30 minutes before frying.
- Ensure oil temperature is consistent; adjust heat as needed to maintain 350°F (175°C).
- You can also bake the chicken after frying at 400°F (200°C) for an additional 10-15 minutes to ensure it’s fully cooked.
Nutrition
- Calories: 400
- Sugar: 0
- Sodium: 600
- Fat: 25
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Keywords: Crispy Buttermilk Fried Chicken, Southern Fried Chicken, Perfect Fried Chicken, Buttermilk Chicken Recipe, Crispy Chicken, Fried Chicken Recipe