Description
Crispy, golden fried chicken marinated in buttermilk for tender, flavorful meat.
Ingredients
Scale
- 6 pieces of chicken (drumsticks, thighs, or breasts), about 3–4 pounds total
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste (about 1–1½ teaspoons salt)
- Oil for frying (vegetable, canola, or peanut oil), enough for about 1½–2 inches in the skillet
Instructions
- Marinate the chicken pieces in buttermilk for at least 1 hour or overnight for best results.
- In a large bowl, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from buttermilk and dredge each piece in the flour mixture, ensuring it’s well coated.
- Heat oil in a deep skillet over medium-high heat. Aim for an oil temperature of 325–350°F (160–175°C).
- Fry the chicken in batches until golden brown and cooked through, about 12–15 minutes per side.
- Drain on paper towels or a wire rack set over a baking sheet, and serve warm.
Notes
For extra crispiness, double-dredge the chicken. Use a thermometer to check doneness, aiming for an internal temperature of 165°F (74°C).
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 0g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 90mg