Enjoy the classic taste of Southern fried chicken with this easy and delicious recipe. The chicken is seasoned with a flavorful blend of spices, coated in a crispy batter, and fried to perfection. Serve it with mashed potatoes, coleslaw, and hot sauce for a true Southern feast.
- 4 chicken drumsticks
- 4 chicken thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the chicken pieces and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk mixture, allowing excess to drip off. Coat each piece of chicken in the flour mixture, pressing firmly to adhere. Place the coated chicken on a baking sheet and let it rest for 10 minutes to allow the coating to set.
- Fill a large skillet or Dutch oven with enough vegetable oil to reach a depth of 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken in the hot oil, skin side down. Do not overcrowd the pan; you may need to fry the chicken in batches. Fry the chicken until golden brown and cooked through, about 15-20 minutes, flipping once halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.
- Serve the Southern fried chicken hot with mashed potatoes, coleslaw, and hot sauce if desired.
Southern fried chicken is a popular dish in the Southern United States, known for its crispy and flavorful coating.
The secret to achieving extra crispy chicken is the double coating technique - dipping the chicken in buttermilk and then coating it in seasoned flour.
Traditionally, Southern fried chicken is deep-fried in a cast iron skillet or Dutch oven.
Leftover fried chicken can be refrigerated and enjoyed cold the next day.