Description
Enjoy the ultimate comfort food with this Southern-style fried chicken, marinated in buttermilk for tenderness and coated in a flavorful seasoned flour mixture. Perfect for family gatherings or cozy dinners, this crispy fried chicken is sure to delight everyone at the table.
Ingredients
Scale
- 1 whole chicken, cut into pieces (about 3–4 pounds)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
- Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels.
- Marinate in Buttermilk: In a large bowl, pour in the buttermilk and add the chicken pieces. Cover and refrigerate for at least 4 hours or overnight.
- Mix the Dry Ingredients: In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, thyme, and baking powder. Whisk until well blended.
- Set Up Your Dredging Station: Prepare a clean workspace with the bowl of seasoned flour, the bowl of buttermilk with marinated chicken, and a plate or baking sheet for the coated chicken.
- Coat the Chicken: Remove a piece of chicken from the buttermilk, allowing excess to drip off. Dredge in the seasoned flour, pressing to ensure it sticks. Place on the plate or baking sheet. Repeat for all pieces.
- Double Dipping (Optional): For extra crispiness, dip the chicken back into the buttermilk and dredge in flour again.
- Heat the Oil: In a large skillet or Dutch oven, heat enough vegetable oil to cover the bottom by about 1 inch to 350°F (175°C).
- Fry the Chicken: Add a few pieces of chicken to the hot oil, frying in batches if necessary. Cook for 12-15 minutes on one side until golden brown, then flip and cook for another 10-12 minutes. Ensure the internal temperature reaches 165°F (74°C).
- Drain the Chicken: Use tongs to remove the chicken and place it on a wire rack over a baking sheet to drain excess oil.
- Season the Chicken: While hot, sprinkle with extra salt for added flavor.
- Repeat the Frying Process: Continue frying the remaining chicken pieces, adjusting heat as necessary to maintain oil temperature.
- Serve Hot: Serve the fried chicken with classic sides like coleslaw, cornbread, and mashed potatoes, or drizzle with honey or hot sauce.
Notes
- For a thicker crust, consider double dipping the chicken in buttermilk and flour.
- Ensure the oil temperature is consistent for even cooking.
- Store any leftovers in an airtight container after cooling completely.
- Prep Time: 240 minutes
- Cook Time: 30-40 minutes