Ingredients
Scale
- 3 lbs Chicken pieces (bone-in, skin-on)
- 2 cups All-Purpose Flour
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 cups Buttermilk
Instructions
- Step 1: Soak the chicken pieces in buttermilk for at least 30 minutes, or up to 4 hours in the refrigerator. This helps tenderize the chicken and allows the flour mixture to adhere better.
- Step 2: In a large bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder. Mix thoroughly to ensure even distribution of the seasonings.
- Step 3: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat completely. Ensure every surface is covered.
- Step 4: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 325°F (160°C).
- Step 5: Carefully place chicken pieces in the hot oil, being careful not to overcrowd the skillet. Fry for 6-8 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Step 6: Remove chicken from the skillet and place on a wire rack to drain excess oil. This helps maintain the crispiness. Serve immediately and enjoy!
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days, but it's best enjoyed fresh!
- For crispy reheating, place chicken on a wire rack in a 350°F oven for 10-15 minutes.
- Serve this irresistible chicken with creamy mashed potatoes and some buttery corn on the cob for the ultimate Southern comfort meal.
- Don't skip the buttermilk soak; it's the key to juicy, tender chicken and the flour will stick beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American