Southern Fried Chicken

Ingredients

• 3 lb chicken pieces
• 2 cups buttermilk
• 1 tbsp hot sauce, optional
• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 1/2 tsp salt
• Vegetable oil for frying

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the chicken pieces in a large bowl and pour over the buttermilk and optional hot sauce. Turn the pieces so every surface is coated.
2. Step 2.Cover and refrigerate for at least 2 hours, or overnight for a deeper seasoned flavor and more tender texture.
3. Step 3.Combine flour, paprika, garlic powder, onion powder, black pepper, and salt in a wide shallow dish.
4. Step 4.Lift each chicken piece from the buttermilk and let excess drip off before pressing it firmly into the seasoned flour.
5. Step 5.For a thicker crust, dip the floured chicken briefly back into the buttermilk and coat it in flour a second time.
6. Step 6.Heat about 1 1/2 inches of vegetable oil in a heavy skillet to about 350°F. Use a thermometer because oil temperature strongly affects the crust.
7. Step 7.Carefully lower several pieces into the oil without overcrowding the pan. Fry in batches so the temperature does not drop sharply.
8. Step 8.Cook dark-meat pieces for roughly 10–12 minutes per side and smaller pieces for less time, turning as needed until deeply golden.
9. Step 9.Check the thickest part of each piece with an instant-read thermometer; chicken should reach 165°F. Transfer to a wire rack over a tray so excess oil drains without making the crust soggy.
10. Step 10.Rest the chicken for 5–10 minutes before serving. Keep finished batches warm in a low oven if necessary, and refrigerate leftovers promptly.