Southern Fried Chicken

Marinate the Chicken:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Coating:

In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

Coat the Chicken:

Remove the chicken pieces from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.

Heat the Oil:

In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the Chicken:

Carefully place the coated chicken pieces into the hot oil, skin-side down. Fry in batches, making sure not to overcrowd the pan. Cook for 10-12 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C).

Drain and Serve:

Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25-30 minutes per batch

Total Time: Approximately 1 hour 30 minutes (including marinating time)

Servings: 4-6 servings