Description
Classic Southern fried chicken marinated in buttermilk for tenderness and coated in seasoned flour for a crunchy exterior.
Ingredients
- 3 lbs chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Oil for frying
Instructions
- Marinate the chicken in buttermilk for at least 2 hours or overnight.
- Mix together flour, salt, black pepper, paprika, garlic powder, and onion powder in a large bowl.
- Heat oil in a deep frying pan over medium heat.
- Dredge the marinated chicken in the flour mixture until well coated.
- Fry the chicken in batches for about 12-15 minutes on each side, or until golden brown and cooked to an internal temperature of 165°F.
- Drain the fried chicken on paper towels and serve hot.
Notes
Pat the chicken dry before dredging to help the flour stick. Fry in small batches to maintain oil temperature.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: fried chicken, Southern food, comfort food