Get ready to transform your kitchen into a southern-style culinary paradise with this mouthwatering fried chicken recipe that has been passed down through generations. Imagine biting into a perfectly golden, crispy exterior that gives way to juicy, tender meat that practically melts in your mouth. This isn't just another chicken recipe - it's a flavor explosion that will have your family fighting for the last piece and begging you to make it again and again!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Chicken pieces
- Buttermilk
- Flour
- Salt
- Pepper
- Paprika
- Vegetable oil
Instructions
- In a large bowl, marinate chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator to ensure tender, flavorful meat.
- Remove chicken from buttermilk and pat dry with paper towels, allowing excess liquid to drain completely.
- In a separate large mixing bowl, combine flour, salt, pepper, and paprika, creating a well-seasoned coating mixture.
- Dredge each buttermilk-soaked chicken piece thoroughly in the seasoned flour mixture, ensuring complete and even coverage.
- Heat vegetable oil in a large, deep cast-iron skillet or heavy-bottomed pan to 350°F (175°C). Use a cooking thermometer to maintain consistent temperature.
- Carefully place coated chicken pieces into the hot oil, avoiding overcrowding. Fry in batches to maintain oil temperature and ensure even cooking.
- Fry chicken for approximately 12-15 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken pieces and drain on a wire rack or paper towels to remove excess oil, allowing the coating to remain crisp.
- Let chicken rest for 5-10 minutes before serving to allow juices to redistribute and coating to set.
- Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Tips
- Marinating Magic: The buttermilk soak is your secret weapon for incredibly tender chicken. Don't rush this step - let the chicken marinate for at least 2 hours, or ideally overnight.
- Temperature is Key: Use a cooking thermometer to ensure your oil stays consistently at 350°F. Fluctuating temperatures can lead to greasy or unevenly cooked chicken.
- Batch Cooking Matters: Never overcrowd the pan. Frying in batches helps maintain oil temperature and ensures each piece gets that perfect crispy coating.
- Drain Smartly: Use a wire rack instead of paper towels to drain excess oil. This keeps the chicken crispy by preventing steam from making the coating soggy.
- Rest and Relax: Let the chicken rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring each bite is moist and flavorful.Pro tip: For extra crunch, you can double-dip your chicken - first in buttermilk, then back into the seasoned flour mixture before frying!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
