- 2 cups of all-purpose flour
- 1 tablespoon of salt
- 1 tablespoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried thyme (optional)
- 1 teaspoon of dried oregano (optional)
- 1 teaspoon of dried basil (optional)
- Vegetable oil for frying
Instructions:
- Marinate the Chicken:
- In a large bowl, mix buttermilk, salt, pepper, paprika, and cayenne pepper.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
- Prepare the Coating:
- In a shallow dish, combine the flour, salt, paprika, garlic powder, onion powder, and any optional dried herbs.
- Coat the Chicken:
- Remove the chicken pieces from the buttermilk marinade, allowing excess buttermilk to drip off.
- Roll each piece in the flour mixture, pressing the coating onto the chicken to ensure good coverage.
- Place the coated chicken on a wire rack or baking sheet to allow the coating to set for about 15-20 minutes. This helps create a crispier crust.
- Heat the Oil:
- In a large, heavy-bottomed skillet or Dutch oven, add enough vegetable oil to submerge the chicken pieces about halfway. Heat the oil to 350-375°F (175-190°C).
- Fry the Chicken:
- Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan.
- Fry the chicken until it’s golden brown and the internal temperature reaches 165°F (74°C) for dark meat and 160°F (71°C) for white meat. This typically takes about 15-20 minutes for dark meat and 10-12 minutes for white meat.
- Drain and Serve:
- Use tongs to remove the fried chicken pieces and place them on a paper towel-lined plate or a wire rack to drain any excess oil.
- Allow the chicken to rest for a few minutes before serving.
Serve your homemade Southern fried chicken with your favorite side dishes, such as mashed potatoes, coleslaw, biscuits, and gravy for a true Southern comfort meal. Enjoy!