Ingredients:
- 1 whole chicken, cut into 8 pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- Vegetable oil, for frying
Instructions:
- Marinate the Chicken:
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper.
- Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Prepare the Breading:
- In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, and onion powder.
- Fry the Chicken:
- Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C).
- Remove the chicken pieces from the buttermilk marinade and let excess drip off.
- Dredge each piece in the flour mixture, coating it evenly.
- Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot.
- Fry the chicken for about 10-12 minutes per side, or until golden brown and crispy.
- Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
- Drain and Serve:
- Remove the fried chicken from the oil and drain on paper towels.
- Serve immediately with your favorite dipping sauce, such as honey mustard or barbecue sauce.
Tips for the Best Southern Fried Chicken:
- Dry the Chicken: Before breading, pat the chicken pieces dry with paper towels to ensure a crispy coating.
- Hot Oil: Maintain the oil temperature around 350°F (175°C) for optimal results.
- Don’t Overcrowd the Pot: Frying too many pieces at once will lower the oil temperature and result in greasy chicken.
- Rest the Chicken: Let the fried chicken rest for a few minutes before serving to allow the juices to redistribute.
Enjoy your homemade Southern-style fried chicken!