Southern Fried Chicken

What You'll Need:

Whole Chicken Buttermilk Kosher Salt Paprika Ground Black Pepper Tabasco Sauce Vegetable Oil (for frying) Flour Cornstarch Garlic Powder Onion Powder Oregano Cayenne Pepper

Combine buttermilk, salt, pepper, paprika, and tabasco sauce in a large bowl.

Add the chicken pieces, turning to coat. Place in the fridge and soak for up to 24 hours. My preference is at least 1-4 hours, although you can move on to the next step right away if pressed for time.

Combine flour, cornstarch, and all of the herbs and spices in a large, zip tight bag.

Seal the bag and mix it well and evenly.

Remove a few pieces of chicken from the buttermilk mixture at a time and transfer to the bag with the seasoned flour.

Seal and toss to coat well, then transfer the chicken to a baking sheet. Repeat with the remaining chicken.

Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency.

Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil. Heat until it reaches 350 degrees F. Have tongs, deep-fry thermometer, digital meat thermometer, and baking sheet lined with a wire baking rack handy before beginning the frying process.

Add 3-4 chicken pieces to the hot oil and cook on both sides, rotating every few minutes. Adjust the heat to maintain 325F to 350F for 15-30 minutes until cooked through to 165F for breasts and 175F for legs and thighs.

When done, transfer the fried chicken pieces to a wire rack to drain. Keep warm in a 275 degree F oven while cooking the remaining chicken pieces.

When I make fried chicken, I like to keep the sides lighter and more picnic style by serving with a slice of watermelon, a garden salad, and maybe some potato salad.

If you're seeking comfort food, nothing beats some good ol' Southern fried chicken! The perfectly seasoned chicken has a crispy exterior and an interior that is moist and soft. The leftovers taste just as good cold the next day, straight from the refrigerator.

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