Craving that perfect crispy Southern Fried Chicken? Look no further! This recipe brings the authentic taste of the South right to your kitchen, with a delightful crunch and juicy flavor in every bite.
Chicken pieces: Opt for a mix of drumsticks, thighs, and breasts for varied textures and flavors. The choice of pieces is up to you, but bone-in, skin-on pieces give the best results.
Buttermilk: This tangy liquid tenderizes the chicken and keeps it moist. It also helps the flour coating stick well.
All-purpose flour: The base of our crispy coating. It crisps up beautifully when fried.
Salt: Enhances all the savory flavors in the chicken.
Black pepper: Adds a subtle kick and depth to the seasoning.
Paprika: Not only adds color but also a sweet, peppery flavor.
Garlic powder: Infuses a hint of garlicky goodness throughout the crust.
Cayenne pepper: Provides a bit of heat. Adjust to your desired spice level.
Peanut oil: Ideal for frying due to its high smoke point and neutral flavor.
This Southern Fried Chicken pairs beautifully with classic sides like creamy coleslaw, buttery mashed potatoes, or a fresh green salad. For a true Southern experience, serve with cornbread or biscuits and a generous drizzle of honey.
Start by giving your chicken pieces a good rinse and pat them dry with paper towels. This helps the buttermilk adhere better. Then, in a large bowl, pour in the buttermilk and submerge the chicken pieces. Cover the bowl and let it marinate in the fridge for at least 2 hours — overnight is even better if you have the patience. This step is crucial for flavor and tenderness.
While your chicken is soaking up all the goodness, mix up the coating. In another bowl, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Stir it all together until the spices are evenly distributed. This blend will create that irresistible crust.
When you're ready to fry, heat up the peanut oil in a deep fryer or large skillet. Aim for 350°F (175°C) — use a thermometer if you have one. It’s worth it for perfectly cooked chicken. While the oil is heating, dredge each piece of chicken in the flour mixture, making sure it's well-coated on all sides. Shake off any excess flour.
Once the oil's at the right temperature, carefully place the chicken pieces into the hot oil. Don’t overcrowd the pan; fry in batches if needed. This ensures an even cook and prevents the oil temperature from dropping too much. Fry for about 12-15 minutes, turning occasionally, until each piece is golden brown and cooked through.
Remove the fried chicken with a slotted spoon and let it drain on a wire rack. This keeps it crispy, as opposed to using paper towels, which can make it soggy. Serve hot and enjoy the crunchy, juicy goodness!
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