Southern Fried Chicken Recipe
Classic fried chicken served with mashed potatoes and gravy.
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Ingredients
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Fried Chicken
Mashed Potatoes
Gravy
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2
Prepare the Breading
In a large mixing bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. This will be the coating for the chicken.
- 3
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat and Fry the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Carefully place the chicken in the hot oil, cooking in batches if necessary. Fry for 10-15 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- 5
Drain the Chicken
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Mashed Potatoes
- 6
- 7
Gravy
- 8
Make the Gravy
In the same skillet used for frying chicken, remove excess oil, leaving about 1/4 cup. Sprinkle the flour into the drippings and whisk to combine, forming a roux. Cook for 1-2 minutes until lightly browned.
- 9
Add Broth and Simmer
Slowly add the chicken broth while whisking continuously to avoid lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and black pepper to taste.