Southern Fried Chicken
Buttermilk-brined, crispy double-dredged fried chicken.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 chicken pieces (thighs, drumsticks)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups flour
- 1 tbsp paprika, 1 tsp garlic powder, 1 tsp cayenne, 1 tsp black pepper
- Salt, to taste
- Oil, for frying
Steps
- Marinate chicken in buttermilk and hot sauce for at least 2 hours, ideally overnight.
- Mix flour with all spices and a generous amount of salt.
- Remove chicken from buttermilk, dredge thoroughly in seasoned flour, pressing to adhere. For extra crunch, dip back in buttermilk and dredge again.
- Heat oil to 175C (350F) in a deep pot or skillet.
- Fry chicken in batches 12-15 minutes, turning occasionally, until deep golden and internal temp reaches 74C (165F).
- Drain on a wire rack, rest a few minutes before serving.