Servings: 6
Calories: 2187kcal
Ingredients
- 6-8 pieces chicken 6-8 pieces of chicken, or one 3-pound chicken cut into pieces
- 48 oz peanut oil or vegetable oil
- 2 cups all-purpose flour divided
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon paprika
- ¾ teaspoon red pepper (chili pepper)
- 1 tablespoon poultry seasoning or all-purpose seasoning
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 egg
- ½ cup buttermilk ½ cup of buttermilk = ½ cup of milk & ½ tablespoon of apple cider vinegar
Instructions
- Mix the poultry seasoning, salt, and pepper in a small bowl.
- Rub the seasoning mixture all over each piece of chicken.
- Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.
- Heat the oil over medium heat or until it reaches 350 degrees F.
- While you’re waiting for the oil to heat up, place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
- Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.
- Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
- In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
- The chicken will go through a 3-step process from here.
- First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
- Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
- Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it’s very well coated.
- Place the coated chicken into the pre-heated oil, skin-side down, and be careful not to overcrowd the chicken in the oil. You can fry a second batch if need be to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.
- Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.
- As the chicken batter turns golden brown, remove it from the hot oil, and allow it to drain in a closed container (to keep the fried chicken warm) with a paper towel under the chicken.
- Serve soul food Southern fried chicken right away, and enjoy!
Video
Notes
Pro tips:
- Some Southern cooks like to use a baking sheet or a large bowl to separate the dark meat and white meat. They dredge the dark meat first, fry, and then dredge the remaining chicken (the white meat) and fry.
- What else can you use to season the flour? Other than a sprinkle of salt and pepper, some Southern fried chicken recipes even call for cornstarch to thicken the batter for extra crunch or hot sauce for more heat!
- You may also consider a buttermilk brine or buttermilk marinade to tenderize the chicken before frying.
Nutrition
Calories: 2187kcal | Carbohydrates: 34g | Protein: 6g | Fat: 229g | Saturated Fat: 39g | Polyunsaturated Fat: 73g | Monounsaturated Fat: 105g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 615mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
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