Description
A crispy, golden Southern-style fried chicken batter made with seasoned flour and buttermilk for tender and juicy chicken with a crunchy coating.
Ingredients
- 3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours (or overnight) to tenderize and flavor the chicken.
- In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to help coating stick. For extra crispiness, dip back into buttermilk and dredge in flour again (double coating).
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Drain on a wire rack or paper towels before serving.
Notes
- Using cornstarch in the flour mixture creates extra crispiness.
- For extra flavor, add a teaspoon of poultry seasoning or dried herbs.
- Serve with mashed potatoes, coleslaw, or biscuits for a classic Southern meal.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American