Ingredients:
For the chicken:
4 chicken thighs & 4 drumsticks (or any cuts you prefer)
2 cups buttermilk
1 tbsp hot sauce (optional, for extra flavor)
For the seasoned flour:
2 cups all-purpose flour
1 tbsp cornstarch (for extra crispiness)
2 tsp salt
1 ½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for spice)
For frying:
3-4 cups peanut oil or vegetable oil
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Instructions:
1. Marinate the chicken:
In a large bowl, mix buttermilk and hot sauce.
Add chicken, cover, and refrigerate for at least 4 hours (overnight is best).
2. Prepare the seasoned flour:
In a separate bowl, mix flour, cornstarch, and all spices.
3. Coat the chicken:
Remove chicken from buttermilk, letting excess drip off.
Dredge in the seasoned flour, pressing it in for a thick, crunchy coating.
Place on a wire rack and let it rest for 10-15 minutes before frying.
4. Fry the chicken:
Heat oil to 350°F (175°C) in a deep skillet or Dutch oven.
Fry in batches for 12-15 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (75°C).
Drain on a wire rack (not paper towels) for maximum crispiness.
5. Serve hot and enjoy!
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Tips for the Best Southern Fried Chicken:
✔ Double dip for extra crunch—dip in buttermilk again, then coat with flour a second time.
✔ Use a thermometer to keep oil at a steady 350°F for perfect frying.
✔ Let it rest for 5 minutes before serving to keep the juices inside.
This is a keeper—crispy, juicy, and full of Southern flavor! Let me know how it turns out.
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