Ingredients:
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
2 cups buttermilk
1 tablespoon hot sauce (optional)
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon cayenne pepper (optional)
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying
Instructions:
Marinate the Chicken:
In a large bowl, combine the buttermilk and hot sauce (if using).
Add the chicken pieces to the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Prepare the Coating:
In another large bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture. Press the flour onto the chicken to ensure it is well-coated. Place the coated chicken on a baking sheet and let it rest for about 15 minutes to allow the coating to set.
Fry the Chicken:
In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
Carefully place the chicken pieces in the hot oil, skin side down. Fry the chicken in batches, making sure not to overcrowd the pan. Cook each piece for about 10-12 minutes per side, or until the chicken is golden brown and crispy. The internal temperature should reach 165°F (75°C).
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. If needed, keep the chicken warm in a 200°F (93°C) oven while frying the remaining pieces.
Serve:
Serve the Classic Southern Fried Chicken hot with your favorite sides like coleslaw, mashed potatoes, or cornbread.
Enjoy the crispy, juicy flavors of this Southern favorite!
