Southern Fried Chicken Recipe
Springer mountain buttermilk dipped fried boneless chicken breast, served with mac 'n cheese, and collard greens
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Ingredients
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Fried Chicken
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken breasts to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, mix the all-purpose flour and cornstarch. Add a pinch of salt and pepper to taste.
- 3
Bread the Chicken
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off any excess flour.
- 4
Fry the Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken pieces in the hot oil, cooking in batches if necessary. Fry for 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 5
Drain and Serve
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Serve hot with mac 'n cheese and collard greens.
