Ingredients
- Chicken (quarters or pieces, bone-in, skin-on)
- Buttermilk (or yogurt as a substitute)
- All-purpose flour (or gluten-free flour as an alternative)
- Salt
- Garlic powder
- Onion powder
- Paprika
- Black pepper
- Vegetable oil or peanut oil (for frying)
Instructions
- Marinate the chicken: In a large bowl, immerse your chicken pieces in buttermilk and let them soak for at least 120 minutes, overnight yields the best results!
- Prepare the coating: In another bowl, mix flour with all the seasonings. Make sure it’s well combined for an even flavor.
- Heat the oil: In a deep skillet or cast-iron pot, pour in enough oil to cover the chicken halfway. Heat it over medium-high until the temperature reaches about 350°F.
- Dredge the chicken: Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece thoroughly in the seasoned flour, ensuring every nook and cranny is coated.
- Fry: Carefully place the chicken in the hot oil, skin-side down. Don’t overcrowd the pan! Fry in batches if needed. Cook each piece for about 8-10 minutes per side until golden brown and the internal temperature reaches 165°F.
- Drain and serve: Use tongs to transfer the chicken to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite sides.
Notes
To ensure your chicken is perfectly crispy, avoid flipping too soon. Let it develop a crust before turning! Common mistakes include skipping the buttermilk marination and not allowing the chicken to rest after frying.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: None