Description
Delicious Southern Fried Chicken featuring crispy, golden-brown pieces marinated in buttermilk and seasoned with a blend of spices for a flavorful, classic comfort food experience.
Ingredients
Chicken and Marinade
- 1 whole chicken, cut into 8 pieces
- 2 cups buttermilk
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
For Frying
- Vegetable oil (enough for 2 inches deep frying)
Instructions
- Marinate the chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them, making sure all pieces are fully coated. Cover and refrigerate for at least 2 hours or overnight to tenderize and flavor the meat.
- Prepare the flour mixture: In a separate bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried thyme. Mix thoroughly to ensure even seasoning.
- Coat the chicken: Remove the chicken pieces from the buttermilk, allowing any excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring full coverage.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain the correct temperature.
- Fry the chicken: Working in batches, place the chicken pieces skin side down into the hot oil. Fry each side for 12 to 15 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Use a thermometer to check doneness.
- Drain and rest: Transfer the fried chicken to a wire rack set over a baking sheet or a paper towel-lined plate to drain excess oil. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- For extra-crispy chicken, let the coated pieces rest for 10 minutes before frying to allow the coating to adhere better.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- Make sure the oil temperature stays consistent to avoid greasy or undercooked chicken.
