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Learn moreA classic Southern dish that is crispy on the outside and juicy on the inside, perfect for comfort food.
Serve with collard greens and cornbread for a complete meal.
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Ingredients
- 3 pounds whole chicken cut into pieces
- 2 cups buttermilk for marinating
- 2 cups all-purpose flour for dredging
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1/2 tsp paprika for flavor
- 1/2 tsp garlic powder for flavor
- 1/2 tsp onion powder for flavor
- 4 cups vegetable oil for frying
Preparation
- Marinate the chicken pieces in buttermilk for at least 2 hours, preferably overnight.
- In a large bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder.
- Remove chicken from buttermilk and dredge each piece in the flour mixture, shaking off excess flour.
- Heat oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes per side.
- Drain on paper towels and serve hot.