Southern-style Crispy Fried Chicken
Ingredients:
For the Chicken:
4 chicken pieces (drumsticks, thighs, breasts, or a mix)
1 ½ cups buttermilk
1 teaspoon hot sauce (optional)
Salt and pepper to taste
For the Seasoned Flour:
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried thyme
2 teaspoons adobo seasoning
Salt and pepper to taste
For Frying:
Vegetable oil (or peanut oil) for frying
Instructions:
1. Marinate the Chicken:
In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Seasoned Flour:
In a shallow dish or large bowl, mix the flour with paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. This will be your dredging flour.
3. Dredge the Chicken:
Remove each piece of chicken from the buttermilk marinade and let any excess liquid drip off. Dredge the chicken thoroughly in the seasoned flour, pressing gently to make sure the flour adheres well. Shake off any excess flour.
4. Fry the Chicken:
In a large, deep skillet or Dutch oven, heat 2–3 inches of oil over medium-high heat. The oil should be around 350°F (175°C) for frying.
Carefully add the chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches if necessary.
Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
5. Drain and Serve:
Once fried, remove the chicken from the oil and let it drain on a paper towel-lined plate or a wire rack.
Serve the crispy fried chicken with your favorite sides like mashed potatoes, coleslaw and cornbread.