Southern Fried Chicken

Southern Fried Chicken

Crispy on the outside, juicy on the inside — this Southern fried chicken is seasoned to perfection and fried golden brown for that iconic crunch!

Ingredients:

For the Marinade:

• 8 bone-in chicken pieces (legs, thighs, or breast)

• 2 cups buttermilk

• 1 teaspoon hot sauce (optional)

• 1 teaspoon salt

• 1 teaspoon black pepper

For the Seasoned Flour:

• 2 cups all-purpose flour

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon salt

• ½ teaspoon black pepper

For Frying:

• Vegetable oil (for deep frying)

Instructions:

1. Marinate the Chicken:
   In a large bowl or zip-top bag, combine buttermilk, salt, pepper, and hot sauce. Add chicken pieces and coat well.
   Cover and refrigerate for at least 4 hours or overnight for best flavor.

2. Prepare the Dredge:
   In a separate bowl, whisk together the flour and all spices.

3. Coat the Chicken:
   Remove chicken from marinade and let excess drip off.
   Dredge each piece in the seasoned flour, pressing to coat well. Place on a wire rack and let sit for 15–20 minutes to help the coating stick.

4. Fry the Chicken:
   Heat 2–3 inches of oil in a heavy skillet or Dutch oven to 175°C (350°F).
   Fry chicken in batches (don’t overcrowd), turning occasionally, for 12–15 minutes or until golden brown and cooked through (internal temp: 75°C/165°F).
   Drain on paper towels or a rack.

5. Serve:
   Let rest a few minutes before serving. Pair with biscuits, mashed potatoes, or coleslaw.

Tips:

• Use a meat thermometer to ensure chicken is fully cooked.

• Double-dip in buttermilk and flour for an extra-crispy crust.

• For a halal version: ensure the chicken is halal-certified and avoid alcohol-based hot sauces.