Classic Southern Fried Chicken
Crispy, golden-brown chicken with a seasoned crust and juicy interior, marinated in traditional buttermilk.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 lbs Whole chicken, cut into pieces
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper(optional)
- 1 quart Vegetable oil for frying
Instructions
- 1
Place chicken pieces in a large bowl and cover with buttermilk; refrigerate for at least 2 hours or overnight.
- 2
In a large brown paper bag or a shallow dish, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- 3
Remove chicken from buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture.
- 4
Place coated chicken on a wire rack for 15 minutes to allow the breading to set.
- 5
Heat oil in a large cast-iron skillet to 350°F (175°C).
- 6
Carefully place chicken in the hot oil, skin-side down, working in batches to avoid overcrowding.
- 7
Fry for about 12-15 minutes per side until the internal temperature reaches 165°F and the crust is deep golden brown.
- 8
Drain chicken on paper towels or a clean wire rack before serving.
Nutrition per Serving
480
Calories
35g
Protein
22g
Carbs
28g
Fat
1g
Fiber
2g
Sugar
850mg
Sodium
Ratings & Reviews
No ratings yet
