Description
Enjoy the ultimate comfort food with this crispy fried chicken, marinated in buttermilk for tenderness and coated in a flavorful spice blend. Perfect for family gatherings or cozy dinners, this dish promises a deliciously satisfying experience.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil (for frying)
Instructions
- Place the chicken pieces in a large bowl or resealable plastic bag.
- Pour the buttermilk over the chicken, ensuring all pieces are submerged.
- Cover the bowl or seal the bag and refrigerate for at least 4 hours, ideally overnight.
- In a large mixing bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk until well mixed.
- Set up a dredging station with the seasoned flour next to the marinated chicken and a plate or baking sheet for the coated chicken.
- Remove a piece of chicken from the buttermilk, allowing excess liquid to drip off.
- Dredge the chicken in the seasoned flour, pressing the flour onto the chicken to ensure it sticks.
- Place the coated chicken on the prepared plate or baking sheet. Repeat for all pieces.
- In a large, heavy-bottomed pot or deep skillet, pour enough vegetable oil to submerge the chicken (about 2-3 inches deep). Heat oil to 350°F (175°C).
- Carefully add a few pieces of chicken to the hot oil, avoiding overcrowding. Fry in batches if necessary.
- Fry for about 12-15 minutes on one side until golden brown, then flip and fry for an additional 10-12 minutes. Ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
- Let the fried chicken rest for about 10 minutes before serving to allow juices to redistribute.
- Serve with your favorite sides like coleslaw, mashed potatoes, or cornbread. Drizzle with honey or hot sauce for an extra kick.
Notes
- For best results, marinate the chicken overnight.
- Adjust the cayenne pepper to control the spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 240 minutes
- Cook Time: 30-35 minutes