Name: True Southern Fried Chicken Recipe
Ingredients: 1 whole chicken, cut into pieces; 2 cups buttermilk; 2 cups all-purpose flour; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cayenne pepper; Salt and black pepper to taste; Vegetable oil for frying; Marinate the Chicken:; 4 chicken Place pieces in a large bowl and pour buttermilk over them. Ensure all pieces are well-coated. Cover and refrigerate for at least hours, preferably overnight.; Prepare the Coating:; In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.; Heat the Oil:; 1 vegetable Pour oil into a deep skillet or Dutch oven to about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F; Coat the Chicken:; Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Place coated chicken on a wire rack to set for a few minutes.; Fry the Chicken:; 10 chicken Fry in batches, making sure not to overcrowd the skillet. Cook for about 10-12 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F; Drain and Serve:; Remove fried chicken from oil and place on a paper towel-lined plate to drain excess oil. Serve hot.

Serving Size:

Serves 4-6 people

Time:

Preparation: 15 minutes
Marinating: 4 hours (or overnight)
Cooking: 25-30 minutes
Total: Approximately 4.5-5 hours

Difficulty:

Moderate

True Southern Fried Chicken Recipe

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Author: Perky Dove Coffee

Ingredients

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Servings

1 whole chicken, cut into pieces

2 cups buttermilk

2 cups all-purpose flour

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

Salt and black pepper to taste

Vegetable oil for frying
Marinate the Chicken:
4 chicken Place pieces in a large bowl and pour buttermilk over them. Ensure all pieces are well-coated. Cover and refrigerate for at least hours, preferably overnight.
Prepare the Coating:
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the Oil:
1 vegetable Pour oil into a deep skillet or Dutch oven to about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C)
Coat the Chicken:
Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Place coated chicken on a wire rack to set for a few minutes.
Fry the Chicken:
10 chicken Fry in batches, making sure not to overcrowd the skillet. Cook for about 10-12 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C)
Drain and Serve:
Remove fried chicken from oil and place on a paper towel-lined plate to drain excess oil. Serve hot.

Instructions

Marinate the Chicken:
Place chicken pieces in a large bowl and pour buttermilk over them. Ensure all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Coating:
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the Oil:
Pour vegetable oil into a deep skillet or Dutch oven to about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C).
Coat the Chicken:
Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Place coated chicken on a wire rack to set for a few minutes.
Fry the Chicken:
Fry chicken in batches, making sure not to overcrowd the skillet. Cook for about 10-12 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).
Drain and Serve:
Remove fried chicken from oil and place on a paper towel-lined plate to drain excess oil. Serve hot.

Equipment

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Perky Dove Coffee

True Southern Fried Chicken Recipe