Southern Fried Chicken

Ingredients

For the Chicken:

• 1 whole chicken (cut into 8–10 pieces) or 2 lbs chicken thighs and drumsticks
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Seasoned Flour Batter:

• 2 cups all-purpose flour
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 4 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (optional)
• 1 teaspoon cayenne pepper (optional, for heat)
• Vegetable oil or canola oil (for frying)

 Instructions

 Marinate the Chicken

1. Place the chicken pieces in a large bowl.
2. Pour the buttermilk over the chicken and add salt and black pepper.
3. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.

Prepare the Seasoned Flour

1. In a large bowl, combine the flour, black pepper, paprika, garlic salt, onion powder, thyme, and cayenne pepper.
2. Mix well to evenly distribute the seasonings.

Coat the Chicken

1. Remove the chicken from the buttermilk and let the excess drip off.
2. Dredge each piece thoroughly in the seasoned flour mixture.
3. For extra crispy chicken, dip it back into the buttermilk and coat again in the flour (double dredging).

 Fry the Chicken

1. Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
2. Carefully place chicken pieces in the hot oil without overcrowding the pan.
3. Fry for about 12–15 minutes per side, depending on the size of the pieces.
4. The chicken should be golden brown and reach an internal temperature of 165°F (75°C).

 Drain and Serve

• Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
• Let rest for 5 minutes before serving.

 Tips for Perfect Southern Fried Chicken

• Use a thermometer to keep the oil at a steady 350°F.
• Do not flip the chicken too often — once per side is enough.
• Let the coated chicken rest 10–15 minutes before frying for an extra crunchy crust.