• 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.