🔥 Instructions
Marinate the Chicken
Soak chicken pieces in buttermilk for at least 4 hours or overnight. This tenderizes the meat and adds flavor.
Prepare the Coating
In a large bowl, mix flour, salt, pepper, garlic powder, onion powder, and cayenne.
Dredge the Chicken
Remove chicken from buttermilk, letting excess drip off.
Coat each piece thoroughly in the flour mixture. Press firmly to create a thick crust.
Fry to Perfection
Heat oil to 350°F (175°C) in a deep skillet or fryer.
Fry chicken in batches, starting with thighs and drumsticks, then wings and breasts.
Cook until deep golden brown and internal temp reaches 165°F (74°C).
Drain on a wire rack or paper towels.
Serve Hot
Pair with coleslaw, mashed potatoes, biscuits, or gravy for a full Southern feast.
This recipe is adapted from Food Network’s Fried Chicken. Want a spicy Nashville-style version or a gluten-free twist next? I’ve got plenty more up my sleeve.
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