Southern Fried Chicken
🥣 Step-by-Step Instructions:
- Marinate the Chicken: In a large bowl, whisk together 1 cup buttermilk, 2 tbsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. 🍗🧊
- Mix the Dredge: In a wide bowl or shallow dish, whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp salt, 1 tbsp paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp poultry seasoning, and 1/2 tsp cayenne pepper. Drizzle 2–3 tablespoons of the buttermilk marinade into the flour and mix with a fork to create crunchy bits. 🌾
- Dredge the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Press firmly into the seasoned flour mixture until completely coated, making sure to get flour under the skin and in every fold. Shake off excess flour and rest coated chicken on a wire rack for 10 minutes to help the coating adhere. 🍗
- Heat the Oil: Fill a large cast-iron skillet or Dutch oven with about 1.5 to 2 inches of frying oil. Add 2 tablespoons of butter for rich flavor. Heat over medium-high until oil reaches 350°F (175°C). 🫗🧈
- Fry to Golden Perfection: Carefully place 3–4 pieces of chicken in the hot oil (do not overcrowd). Fry for 12 to 15 minutes, turning every few minutes, until the crust is deep golden-brown and the internal temperature reaches 165°F (74°C) for drumsticks and thighs. ⏲️
- Drain & Serve: Transfer fried chicken to a wire cooling rack set over a baking sheet to drain excess oil (avoid paper towels to keep the bottom crunchy!). Allow to rest for 5 minutes before serving hot alongside biscuits, coleslaw, or mac and cheese! 🍽️✨
