Southern Style Fried Chicken

If there's one dish that has captured the hearts and taste buds of people around the world, it's undoubtedly fried chicken. The combination of juicy meat and crispy, golden-brown coating is simply irresistible.

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Course: Main Course

Cuisine: American

Keyword: Buttermilk Fried Chicken, Classic Fried Chicken, Crispy Chicken, Deep-Fried Chicken, Southern Fried Chicken, Spicy Fried Chicken

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: 6

Calories: 379kcal

Ingredients

Buttermilk Marinde

2 cups buttermilk
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds chicken legs and thighs or you favorite cuts

Flour Dredge

2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
Vegetable oil for frying

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Instructions

In a large bowl, combine the buttermilk, salt and pepper.
Add the chicken pieces and turn to coat.
Let the chicken marinate 2 hours or up to overnight.
In another large bowl or zip lock bag, add the flour, cayenne pepper, paprika, garlic powder, onion power, salt and pepper. Mix to combine well.
Working one piece at a time, remove the chicken from the buttermilk allowing the excess to drop back into the bowl. Dredge the chicken in the flour mixture, pressing the flour in so that it adheres well. Place the chicken pieces on a rack set on a baking sheet. For maximum crispiness, allow the chicken to rest at room temperature for 30 minutes.
In a deep skillet, heat 1 inch of oil at 350 degrees. Fry the chicken and batches, maintaining the oil at 315 degrees, flipping once. Continue cooking until golden brown and in instant read thermometer inserted in the thickest part of each piece registers 160 degrees. About 15 - 18 minutes.
Drain on a baking sheet lined with paper towels and another rack.

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly.

Nutrition

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