Instructions:
1. Marinate the Chicken:
– In a large bowl, combine buttermilk and hot sauce (if using).
– Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize the chicken and enhance flavor.
2. Prepare the Dredging Station:
– In a large shallow dish, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
– Remove chicken from the buttermilk, letting the excess drip off. Reserve the buttermilk mixture.
3. Dredge the Chicken:
– Coat each chicken piece in the seasoned flour mixture, pressing to ensure an even coating.
– For extra crispy chicken, dip each flour-coated piece back into the buttermilk briefly, then dredge again in the flour mixture for a double coating.
4. Heat the Oil:
– In a large, heavy-bottomed skillet or Dutch oven, heat 1-2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
5. Fry the Chicken:
– Working in batches, carefully add dredged chicken pieces to the hot oil, skin side down. Avoid overcrowding the skillet for even cooking.
– Fry until golden brown and crispy, about 12-15 minutes per side, or until the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
– Adjust heat as necessary to maintain oil temperature, and turn chicken pieces occasionally for even browning.
Serve your Southern fried chicken hot and crispy, perfect for any occasion!
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