Crispy Southern Fried Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
8 pieces bone-in, skin-on chicken (thighs and legs preferred)
02 -
2 cups buttermilk
03 -
1 teaspoon salt
04 -
1 teaspoon ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried mustard
07 -
½ teaspoon paprika
→ Seasoned Flour Coating
08 -
2 cups all-purpose flour
09 -
1 tablespoon baking powder
10 -
1½ teaspoon garlic powder
11 -
1½ teaspoon paprika
12 -
1½ teaspoon onion powder
13 -
1½ teaspoon salt
14 -
1½ teaspoon dried thyme
15 -
1½ teaspoon dried basil
16 -
1 teaspoon cayenne pepper
→ For Frying
17 -
Vegetable oil for deep frying
# Instructions:
01 -
Season chicken pieces with salt, pepper, garlic powder, dried mustard, and paprika. Pour buttermilk over chicken and mix well. Cover and refrigerate for at least 1 hour or overnight.
02 -
Mix flour, baking powder, and all seasonings in a shallow dish until well combined.
03 -
Heat vegetable oil in a deep fryer or large pot to 340°F.
04 -
Remove chicken from marinade and dredge each piece in the seasoned flour mixture until well coated.
05 -
Fry 4-5 pieces at a time for about 15 minutes, turning occasionally, until golden brown and internal temperature reaches 170°F.
06 -
Place fried chicken on a wire rack to drain and stay crispy.
# Notes:
01 -
For best results, let chicken marinate overnight
02 -
Maintain oil temperature at 340°F for even cooking
03 -
Don't overcrowd the pan while frying