Southern Fried Chicken is a timeless comfort food, known for its crispy, golden exterior and juicy, flavorful meat. This recipe combines a well-seasoned flour batter with a rich buttermilk marinade, resulting in perfectly crunchy chicken with a touch of Southern spice. Whether you’re cooking for a family gathering or just craving a delicious meal, this fried chicken will leave everyone reaching for seconds!
Ingredients:
- 1 whole chicken (cut into pieces)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional for heat)
- 1 tablespoon salt
- 2 cups buttermilk
- 2 eggs
- Vegetable oil (for frying)
Instructions:
Marinate the Chicken:
- In a large bowl, mix buttermilk and eggs.
- Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours (overnight is best).
Prepare the Batter:
- In another large bowl, mix together flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt.
Coat the Chicken:
- Remove chicken from the buttermilk marinade and shake off excess.
- Dredge each piece in the seasoned flour mixture, pressing down to make sure the coating sticks.
Fry the Chicken:
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F).
Drain and Serve:
- Place the fried chicken on a wire rack or paper towel to drain excess oil. Serve hot!
This classic batter creates the perfect crunchy texture while keeping the chicken juicy inside.
