Description
A time-honored recipe for crispy and flavorful fried chicken passed down through generations of Southern kitchens.
Ingredients
Scale
- 1 whole chicken (3–4 lbs), cut into 8 pieces, or 3 lbs mixed chicken pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 6–8 cups vegetable oil or peanut oil for deep frying
- 2 tablespoons buttermilk (for coating)
Instructions
- Combine buttermilk, hot sauce, salt, and pepper in a large bowl. Add chicken and refrigerate for at least 4 hours or overnight.
- In a shallow dish or zip-lock bag, combine flour, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, black pepper, and baking powder. Mix thoroughly.
- Heat oil in a deep fryer or heavy pot to 325°F (165°C).
- Remove chicken from buttermilk and dredge in the seasoned flour mixture, pressing to adhere. For extra crispiness, dip back in buttermilk, then coat again in flour.
- Fry chicken pieces in hot oil, starting with thicker pieces first. Fry smaller pieces for 12-15 minutes and larger pieces for 15-18 minutes, turning halfway.
- Chicken is done when internal temperature reaches 165°F (74°C) and coating is golden brown.
- Remove chicken and place on a wire rack to drain excess oil. Rest for 5 minutes before serving.
Notes
To achieve maximum crispiness, pat chicken dry before coating, maintain consistent oil temperature, and consider a double-coating technique.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 0g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg