Southern Fried Chicken Recipe
Fried bone-in chicken thigh & breast served with mac & cheese, grilled street corn and coleslaw.
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Ingredients
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Fried Chicken
Method
Preparation
- 1
Marinate Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Coating
In a separate bowl, mix the flour with a pinch of salt and pepper. This will be the coating for the chicken.
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the buttermilk marinade and allow excess to drip off. Dredge each piece in the seasoned flour, ensuring an even coat.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, skin-side down. Fry in batches to avoid overcrowding. Cook for 12-15 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- 6
Drain and Serve
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.