Southern Fried Chicken

 

If you're looking for a ridiculously amazing chicken recipe, go no further than this recipe for The Ultimate Southern Fried Chicken. Crispy, savory, and utterly delicious!

 

Ingredients

1 whole chicken, cut up

4 teaspoons kosher salt, divided use

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika optional

2 cups buttermilk

2 tablespoons hot sauce

2 cups all-purpose flour

1 cup cornstarch

2 teaspoons black pepper

peanut oil for frying

 

Put the chicken in a large mixing basin. Spread 2 teaspoons salt, garlic powder, and onion powder over the chicken, then toss to coat with the spices.

Stir in the buttermilk and spicy sauce until everything is mixed. Wrap with plastic wrap and place in the refrigerator for at least 2 hours, preferably overnight.

 

Whisk together the flour, cornstarch, 2 teaspoon salt, paprika, and black pepper in a medium-sized mixing basin. Place aside.

Preheat a deep fryer to 350°F and fill halfway with peanut oil.

Allow the extra buttermilk to drip off the chicken pieces one at a time. Coat the chicken in the flour mixture, making sure it is completely covered. Remove any excess with a shaker. Set the chicken aside for a few minutes, or until the coating begins to appear pastry.

 

Continue with the next piece of chicken after carefully placing it in the deep fryer. Add no more than three or four pieces at once. I cook in batches to avoid overcrowding the fryer. Fry until golden brown, turning once or twice.

Whenever the chicken is golden brown and the internal temperature hits 165°F, it is cooked. Depending on the size of the chicken, dark flesh might take 12-14 minutes and white meat 8-10 minutes to cook.

Whenever the chicken is done frying, set it on a sheet tray lined with paper towels and immediately sprinkle with flaked salt. Repeat with the remaining chicken pieces.