Ingredients
- Chicken pieces (thighs, drumsticks, wings)
- Buttermilk
- All-purpose flour
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Cayenne pepper (optional)
- Vegetable oil (for frying)
Instructions
- Marinate chicken pieces in buttermilk for at least 4 hours, or preferably overnight, in the refrigerator.
- In a shallow dish, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to ensure it adheres well.
- Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 325-350°F (160-175°C).
- Carefully place the dredged chicken pieces into the hot oil, being careful not to overcrowd the skillet.
- Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove the fried chicken from the skillet and place it on a wire rack to drain excess oil.
- Let it rest for a few minutes before serving. Serve hot and enjoy!
Notes
- For extra crispy chicken, double-dredge in the flour mixture.
- Ensure oil temperature remains consistent for even cooking.
- Serve with mashed potatoes, collard greens, cornbread, and coleslaw for a complete Southern feast.
- For a healthier option, bake the dredged chicken at 400°F (200°C) for 40-45 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Gluten Free (use gluten-free flour), Dairy (Can be made dairy free by using a buttermilk substitute, avoid if weightloss diet)
Nutrition
- Serving Size: 1 piece (approx. 170g)
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg