Southern Fried Chicken
Buttermilk-brined chicken in a crisp, well-seasoned crust.
Serves 6
Prep 30 min
Cook 30 min
Ingredients
- 3 1/2 lb bone-in chicken pieces
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 2 cups flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 4 cups oil for frying
Steps
Step 1. Soak the chicken in the buttermilk and 1 teaspoon of salt in the fridge for 4 to 24 hours.
Step 2. Mix the flour, remaining salt, paprika, garlic powder, pepper, and cayenne. Dredge the chicken, pressing so the coating sticks.
Step 3. Heat the oil to 325°F in a deep skillet. Fry the chicken in batches for 12 to 15 minutes per side for dark meat, 10 to 12 for breasts, until deep golden and cooked through (165°F).
Step 4. Drain on a rack and rest 5 minutes.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.