Southern Fried Chicken
Crispy, golden-brown chicken with a seasoned crust and juicy interior, perfected with a buttermilk soak.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 lbs Whole chicken, cut into pieces
- 2 cups Buttermilk
- 3 cups All-purpose flour
- 1/2 cup Cornstarch
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper(optional)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 quart Peanut or Vegetable oil
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 shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 3
Heat 1 inch of oil in a large cast-iron skillet to 350°F (175°C).
- 4
Remove chicken from buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.
- 5
Place chicken pieces skin-side down in the hot oil, being careful not to overcrowd the pan.
- 6
Fry for 10-12 minutes per side, turning once, until the crust is deep golden brown and internal temperature reaches 165°F.
- 7
Drain the chicken on a wire rack set over a baking sheet to keep the bottom from getting soggy.
- 8
Let the chicken rest for 5 minutes before serving to ensure the juices redistribute.
Nutrition per Serving
640
Calories
42g
Protein
38g
Carbs
36g
Fat
2g
Fiber
4g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
