A staff report
Indulge in the crispy, golden goodness of Southern Fried Chicken. Tender chicken pieces marinated in buttermilk, coated in a seasoned flour mixture, and fried to perfection in hot vegetable oil. Each bite delivers a satisfying crunch and burst of flavor, evoking memories of family gatherings and Sunday suppers. Whether enjoyed on its own or paired with traditional sides like mashed potatoes, collard greens, and cornbread, Southern Fried Chicken is sure to delight taste buds and warm hearts alike. Experience the soulful essence of Southern cooking with this iconic dish.
Ingredients:
- 1 whole chicken, cut into pieces (or you can use your preferred chicken parts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil, for frying
Instructions:
- Marinate the Chicken:
- Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully coated.
- Cover the bowl and let the chicken marinate in the buttermilk for at least 1 hour, or overnight in the refrigerator for best results. This step helps tenderize the chicken and adds flavor.
- Prepare the Breading:
- In a shallow dish or large resealable plastic bag, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to combine.
- Coat the Chicken:
- Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off.
- Dredge each piece of chicken in the seasoned flour mixture, ensuring they are evenly coated on all sides. Shake off any excess flour.
- Heat the Oil:
- In a large, heavy-bottomed skillet or Dutch oven, heat enough vegetable oil to come halfway up the sides of the pan over medium-high heat. The oil should be hot but not smoking, around 350°F.
- Fry the Chicken:
- Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. You may need to fry the chicken in batches to avoid lowering the oil temperature too much.
- Fry the chicken for about 15-20 minutes, turning occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F for white meat and 175°F for dark meat.
- Drain and Serve:
- Once the chicken is cooked, transfer it to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
- Serve the Southern Fried Chicken hot, accompanied by your favorite side dishes such as mashed potatoes, collard greens, cornbread, or coleslaw.
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