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- 4 pieces of chicken (legs and thighs) - 1 cup buttermilk - 1 cup all-purpose flour - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - 1 teaspoon salt - ½ teaspoon black pepper - Vegetable oil for frying The first step to great Southern fried chicken is choosing your chicken pieces. I love using chicken legs and thighs. They stay juicy and get crispy skin. Next, you will need buttermilk. This helps to make the chicken tender and adds flavor. For the dredging mixture, you will need all-purpose flour and a mix of spices. Paprika adds color and a mild taste. Garlic powder and onion powder bring great flavor. Cayenne pepper gives it a little kick. Salt and black pepper round out the taste. You will also need vegetable oil for frying. It helps the chicken cook evenly and get that perfect crispy crust. This combination of ingredients is key to making delicious fried chicken. You can find the Full Recipe in the next section, which will guide you on how to put this all together. Marinating is key for great flavor. It makes the chicken juicy and tender. I recommend marinating the chicken for at least two hours. However, if you can, let it sit overnight in the buttermilk. This helps the spices soak in and makes the meat more flavorful. To prepare the dredging mixture, mix the flour and spices in a shallow dish. Use the following ingredients: - 1 cup all-purpose flour - 1 tablespoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - 1 teaspoon salt - ½ teaspoon black pepper Make sure to whisk these well. This ensures the spices spread evenly. A good mix gives each bite a burst of flavor. After marinating, take the chicken out. Let the excess buttermilk drip off. Dredge each piece in the flour mixture. Ensure every part is covered well. Shake off any extra flour. Next, heat vegetable oil in a skillet. Use enough oil to cover the bottom about one inch deep. Heat it to 350°F (175°C). You can check the oil by dropping a pinch of flour in. If it sizzles, it’s ready. Carefully place the chicken in the hot oil. Don’t crowd the pan; this helps it cook evenly. Fry the chicken for about 15-18 minutes on one side. When it turns golden brown, flip it over. Cook for another 10-12 minutes. The chicken should be crispy and reach 165°F (74°C) inside. Once done, transfer the chicken to a plate lined with paper towels. This absorbs excess oil, keeping your chicken crispy. Let it rest for a few minutes before serving. This helps keep the juices in and improves the flavor. To get that perfect crunch, flour coating is key. A good layer of seasoned flour gives the chicken its crispy exterior. I recommend using all-purpose flour mixed with spices. This adds flavor and texture. For frying, vegetable oil works best. It heats evenly and helps achieve that golden brown color. Rest the chicken before serving. This allows the juices to settle, keeping the meat juicy. The ideal internal temperature is 165°F (74°C). Use a meat thermometer to check. This ensures your chicken is safe and delicious. Serve the chicken on a rustic wooden platter. This makes for a lovely display. Garnish with fresh herbs like parsley or rosemary for color. Pair it with classic sides like coleslaw and cornbread to complete the meal. Enjoy your feast with family or friends! If you want to know more, check the full recipe. {{image_4}} To spice things up, add hot sauce to the marinade. A few tablespoons will add a nice kick. You can also adjust the cayenne pepper for extra heat. If you love spice, don’t hold back. Just remember, you can always add more spice, but you can't take it away. Fresh herbs can elevate your fried chicken. Try adding rosemary, thyme, or oregano to the dredging mix. This will give your chicken a fresh flavor. You can also flavor the buttermilk marinade with herbs. Just blend them well before soaking the chicken. If you need a gluten-free option, use rice flour or almond flour instead of all-purpose flour. Both work great for frying. You’ll want to adjust frying times since gluten-free flours can cook faster. Keep an eye on your chicken to get that perfect golden brown color. For the complete experience, check out the Full Recipe to try these variations! Store leftover fried chicken in the fridge. Place it in an airtight container. This helps keep it fresh. You can also wrap it in foil or plastic wrap. Make sure to eat it within three days for the best taste. To reheat fried chicken, use the oven for best results. Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. This method keeps the skin crispy. Avoid the microwave; it can make the chicken soggy. You can freeze leftover fried chicken. First, let it cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible. It can last up to three months. To thaw, move it to the fridge overnight. Reheat in the oven to keep it crispy. You should marinate Southern fried chicken for at least 2 hours. However, I recommend marinating overnight. This extra time lets the flavors soak into the meat. It also helps keep the chicken juicy and tender during cooking. The buttermilk works wonders in breaking down proteins. You’ll love the taste! The best oil for frying chicken is vegetable oil. It has a high smoke point, which means it heats well without burning. Canola oil and peanut oil work great too. These oils help achieve that perfect crispy crust. Avoid using olive oil, as it has a lower smoke point. Yes, you can make Southern fried chicken in an air fryer. This method uses less oil and can still achieve a crispy texture. Preheat your air fryer to about 375°F (190°C). Cook the chicken in batches for about 25 to 30 minutes. Be sure to flip them halfway for even cooking. Some great side dishes include: - Coleslaw - Mashed potatoes - Cornbread - Baked beans - Collard greens These sides add to the Southern charm and flavor. They balance the richness of the chicken well. To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (74°C). Another sign is the chicken's juices running clear when pierced. If it’s still pink, cook it a bit longer. Enjoy your crispy Southern fried chicken! To make Southern fried chicken, gather your ingredients and follow the steps. Marinate the chicken to keep it juicy and flavorful. Prepare your dredging mixture for that crispy crust. Cook at the right temperature for the best results. Incorporating variations can spice things up. Knowing how to store and reheat properly helps maintain taste. Enjoy your delicious fried chicken with great sides. With these tips, you'll impress everyone at your next meal. Happy cooking!

Southern Fried Chicken

Indulge in the ultimate crispy Southern fried chicken recipe that will delight your taste buds! This guide walks you through marinating, seasoning, and frying to achieve that perfect crunchy exterior and juicy interior. With simple ingredients and easy steps, you can elevate your cooking game. Ready to impress your family and friends? Click to explore the full recipe and bring Southern flair to your kitchen today!
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Ingredients
  

4 pieces of chicken (preferably legs and thighs)

1 cup buttermilk

1 cup all-purpose flour

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust based on your spice preference)

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil for frying

Instructions
 

Marinate the Chicken: Begin by placing the chicken pieces in a large mixing bowl, pouring the buttermilk over them until they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step not only tenderizes the chicken but also infuses it with moisture and flavor.

    Prepare the Dredging Mixture: In a separate shallow dish, combine the all-purpose flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Use a whisk or fork to mix the ingredients thoroughly, ensuring an even distribution of spices.

      Coat the Chicken: After marinating, take the chicken pieces out of the refrigerator. Allow any excess buttermilk to drip off each piece, then dredge them in the prepared flour mixture. Make sure each piece is evenly coated. Once coated, shake off any excess flour and place the chicken on a wire rack to set for a few minutes.

        Heat the Oil: In a large skillet or Dutch oven, pour in enough vegetable oil to cover about an inch of the bottom. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). To test if the oil is ready, sprinkle a pinch of flour into the oil; if it sizzles, the temperature is just right.

          Fry the Chicken: Carefully add the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for approximately 15-18 minutes on the first side. Once golden brown, gently flip the pieces and cook for an additional 10-12 minutes, or until the chicken is crispy and reaches an internal temperature of 165°F (74°C).

            Drain Excess Oil: Once the chicken is cooked to perfection, transfer it to a plate lined with paper towels. This will help absorb any excess oil, keeping the chicken crispy.

              Rest Before Serving: Allow the fried chicken to rest for a few minutes. This resting period helps the juices to redistribute throughout the meat, enhancing the flavor and juiciness.

                Prep Time: 2 hours | Total Time: 2 hours 30 minutes | Servings: 4

                  - Presentation Tips: For an inviting serve, arrange the crispy fried chicken on a rustic wooden platter, garnished with fresh herbs such as chopped parsley or sprigs of rosemary. Pair the chicken with classic Southern sides like coleslaw and cornbread, completing the meal with a touch of Southern hospitality!