Ingredients
Scale
- 3 lbs Bone-in, skin-on chicken pieces (thighs, drumsticks, wings)
- 2 cups All-purpose flour
- 1 tbsp Salt
- 2 tsp Black pepper
- 1 tbsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper (optional)
- 2 cups Buttermilk
Instructions
- Step 1: Marinate the chicken. Soak the chicken pieces in buttermilk for at least 4 hours, or preferably overnight, in the refrigerator. This tenderizes the chicken and helps the coating adhere.
- Step 2: Prepare the breading mixture. In a large bowl, combine the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Mix thoroughly.
- Step 3: Dredge the chicken. Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring it's completely coated. Press the flour into the chicken to help it adhere. Double-dredge for extra crispiness (dip back into buttermilk then back into the flour).
- Step 4: Fry the chicken. Heat about 1 inch of vegetable oil or shortening in a large, heavy skillet over medium-high heat until it reaches 325-350°F (160-175°C). Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan.
- Step 5: Cook until golden brown and cooked through. Fry the chicken for about 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature and prevent burning.
- Step 6: Drain and serve. Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately and enjoy!
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, bake the chicken on a wire rack in a 350°F (175°C) oven for about 15-20 minutes.
- Serve this irresistible chicken with creamy mashed potatoes and collard greens for a truly classic Southern meal.
- For an extra flavorful kick, Grandma always added a dash of her favorite hot sauce to the buttermilk marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American