Crispy Southern Fried Chicken Recipe

INGREDENT

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• Vegetable oil, for frying

Instructions

1. Marinate the Chicken:
   In a large bowl or zip-top bag, combine chicken pieces with buttermilk. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
2. Prepare the Coating:
   In a shallow dish, mix the flour, baking powder, salt, black pepper, paprika, cayenne (if using), garlic powder, and onion powder.
3. Dredge the Chicken:
   Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well. Place on a wire rack and let rest for 10–15 minutes.
4. Heat the Oil:
   In a deep skillet or Dutch oven, heat about 2–3 inches of oil to 350°F (175°C).
5. Fry the Chicken:
   Fry chicken in batches without overcrowding the pan. Cook each piece for 10–15 minutes, turning occasionally, until golden brown, crispy, and internal temperature reaches 165°F (74°C).
6. Drain and Serve:
   Place fried chicken on a wire rack or paper towels to drain. Let rest a few minutes before serving.

Tip: Serve with mashed potatoes, coleslaw, and a side of hot sauce for a true Southern experience!

Let me know if you want a spicy version or an oven-baked alternative!