Southern Fried Chicken Recipe
Indulge in our Southern Fried Chicken, a crispy and golden delight that captures the essence of Southern comfort food. Each piece is marinated to perfection and coated in a secret blend of spices, then fried until irresistibly crunchy on the outside and tender on the inside. Served with a side of creamy coleslaw and fluffy cornbread, this dish promises a mouthwatering experience that will transport you straight to a Southern kitchen.
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Breading
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Bread the Chicken
Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, making sure to coat evenly. Shake off any excess flour.
Fry the Chicken
In a large skillet, heat oil over medium-high heat (about 350°F or 175°C). Fry chicken pieces in batches, avoiding overcrowding, for about 10-15 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
Drain and Serve
Remove fried chicken from the oil and drain on paper towels. Let sit for a few minutes before serving.