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Crispy Golden Fried Chicken Plate

A classic Southern dish featuring chicken marinated in buttermilk, coated in seasoned flour, and fried to a golden crisp.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4-6 pieces chicken pieces (drumsticks & thighs) Look for pieces that are plump with good skin.
  • 1 cup buttermilk Organic or whole for richer flavor.
  • 1.5 cups all-purpose flour Substitute with gluten-free flour blend if needed.
  • 1 tsp paprika Consider smoked paprika for added flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & black pepper to taste Season well to avoid blandness.
  • Oil for frying Heat to 350°F before frying.
For the Salad
  • 1 cup lettuce
  • 0.5 pieces cucumber, sliced
  • 0.5 cup cherry tomatoes

Method
 

Marinate the Chicken
  1. In a bowl, combine chicken pieces with buttermilk, salt, and spices. Let soak for at least 1 hour.
Prepare the Coating
  1. Whisk flour, paprika, garlic powder, onion powder, salt, and black pepper in another bowl until well-blended.
Coat the Chicken
  1. Dredge marinated chicken in the flour mixture, pressing firmly to ensure a thick crust.
Fry to Perfection
  1. Heat oil in a deep skillet to 350°F. Place the chicken in the hot oil without overcrowding. Fry until golden brown.
Serve with Fresh Salad
  1. Once the chicken is cooked and the crust is golden, drain on paper towels and serve with lettuce, cucumber, and cherry tomatoes.

Notes

For best results, allow coated chicken to rest for 10 minutes before frying for a crispier texture. Will keep in the fridge for up to 3 days, or freeze for up to 3 months.