Fried chicken from the South! Many people enjoy this classic comfort dish. Here’s a tried-and-true method for crispy, delicious chicken:
Ingredients: 4 cup buttermilk
2 tbsp hot sauce (such as Tabasco) (optional for a kick)
1 entire chicken, chopped into 8 pieces (about 3-4 pounds)
3 cups regular flour
two tbsp garlic powder
two tbsp onion powder
2 tbsp. smoked or normal paprika
2 teaspoons cayenne pepper (modify to your own level of spiciness)
Season with salt and black pepper to taste.
Fryable vegetable oil
Instructions:
To marinate, add buttermilk and spicy sauce (if using) in a large mixing basin. Add the chicken pieces, making sure they are well submerged in the buttermilk. Refrigerate for at least 4 hours, but preferably overnight, covered with plastic wrap. This will assist to tenderize the meat and flavor it.
Make the dredging mixture as follows: Combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper in a big, shallow dish.
Dredge the chicken in the buttermilk mixture, letting excess fall off. Roll each piece in the flour mixture, pressing firmly to ensure the flour sticks to the surface. Remove any excess flour by shaking it off. You may double dredge the floured chicken for added crunch by dipping it again into the buttermilk, then back into the flour.
Heat the oil: Heat about 1-1.5 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat to 350°F (175°C). By adding flour into the oil you may verify its readiness. It’s ready if it sizzles without immediately burning.
Fry the Chicken: Place a few pieces of chicken into the hot oil, being careful not to crowd the pan. Cook for 10-12 minutes per side, or until golden brown and crispy. Make sure the chicken achieves an internal temperature of 165°F (74°C) using a meat thermometer.
When the chicken is done, take it from the pan and lay it on a wire rack set over a baking sheet. This allows any extra oil to trickle away from the chicken, making it crispy. You can also place them on a platter lined with paper towels.
Serve your Southern Fried Chicken freshly cooked, alongside classic dishes such like mashed potatoes, coleslaw and biscuits.
Remember that patience is the key to great fried chicken. Allow plenty of time for marinating and cooking. Take pleasure in your handmade Southern Fried Chicken!
