Here’s how you can make it:
Ingredients:
- Chicken pieces (3-4 pounds, a mix of breasts, thighs, wings, and legs)
- Buttermilk (2 cups)
- All-purpose flour (2 cups)
- Garlic powder (1 tsp)
- Paprika (1 tsp)
- Cayenne pepper (1/2 tsp)
- Salt and black pepper to taste
- Vegetable oil (for frying)
Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken pieces and buttermilk. Ensure all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results. This process tenderizes the chicken and adds flavor.
- Prepare the Flour Mixture: In a large bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
- Coat the Chicken: Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, ensuring it’s completely coated. For extra crunch, you can dip it back into the buttermilk and then the flour mixture again.
- Fry the Chicken: In a large, heavy skillet (cast iron is ideal), heat the vegetable oil to about 350°F (175°C). Carefully add the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 15-18 minutes for larger pieces and 8-12 minutes for smaller pieces. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Once the chicken is cooked, place it on a wire rack over a baking sheet to drain off the excess oil. This keeps the chicken crispy.
- Serve: Serve your Southern Fried Chicken hot and fresh. It’s traditionally accompanied by sides like mashed potatoes, coleslaw, biscuits, or cornbread.
Enjoy sharing this classic and satisfying piece of Southern comfort food with your audience!