Southern Fried Chicken

• 4 skin-on, bone-in chicken thighs
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 1/2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

Steps

1. 1 In a bowl, mix buttermilk and hot sauce. Add chicken, ensuring it's well-coated. Marinate for at least 30 minutes.
2. 2 In another bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. 3 Heat about 1 inch of oil in a large skillet over medium heat to 350°F.
4. 4 Remove each piece of chicken from the buttermilk, letting excess drip off. Dredge in flour mixture, shaking off any excess.
5. 5 Fry chicken in batches for about 6-7 minutes per side, or until golden brown and an internal temperature of 165°F is reached.
6. 6 Drain on paper towels and serve hot.

Nutrition

Tips

• For extra crispy chicken, let the dredged pieces rest in the fridge for 30 minutes before frying.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Double dredging can make the crust even crispier.
• If you prefer white meat, substitute thighs with chicken breasts, adjusting cook time as needed.
• Experiment with your favorite spices in the flour mix for a unique flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Pair with creamy coleslaw for a classic combo.
• Serve with buttery cornbread to soak up all the juices.
• Add some collard greens for a Southern feast.
• A side of honey for dipping is always a hit.

FAQ