Southern Fried Chicken (Home Version)
Serves: 4–6
Ingredients:
2 to 3 lbs of your favorite cut of chicken (breasts, tenderloins, thighs, wings, legs, etc.)
2 cups buttermilk
2 cups all-purpose flour
Salt, black pepper, garlic powder, and any additional seasonings you personally enjoy
Vegetable oil for frying
Instructions:
Marinate: Soak the chicken in buttermilk for at least 4 hours or overnight for maximum flavor and tenderness.
Prepare the Coating: In a separate bowl, combine flour with salt, pepper, garlic powder, and any other seasonings you like.
Dredge: Remove the chicken from the buttermilk (letting excess drip off), and coat thoroughly in the seasoned flour.
Rest: Let the coated chicken rest for 10–15 minutes before frying to help the breading adhere.
Fry: Heat oil to 325–350°F in a heavy pan or deep fryer. Fry chicken pieces in batches, turning as needed, for 12–15 minutes or until golden brown and cooked through (internal temp of 165°F).
Drain: Place on a rack or paper towels to remove excess oil.
Enjoy: Serve hot and crispy!
