Description
A Southern favorite that delivers juicy, tender chicken with a perfectly crispy, golden crust. This classic fried chicken is marinated in buttermilk and coated in a seasoned flour mix for maximum flavor and crunch.
Ingredients
Chicken pieces (bone-in, skin-on)
Buttermilk
All-purpose flour
Cornstarch
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Cayenne pepper (optional)
Eggs
Peanut oil or canola oil (for frying)
Instructions
- Marinate: Combine chicken, buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 4 hours or overnight.
- Mix Coating: In a shallow bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Beat eggs in a separate bowl.
- Dredge Chicken: Dip each piece in egg, then coat in flour mixture. Press to adhere. Double dip for extra crunch.
- Heat Oil: Heat 2–3 inches of oil in a deep skillet to 350°F.
- Fry: Cook chicken in batches for 12–15 minutes, turning occasionally, until golden brown and 165°F inside.
- Drain and Rest: Let rest on a wire rack for 5–10 minutes before serving.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Dinner