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For the ultimate Southern fried chicken, you'll need: - 4 pieces of bone-in, skin-on chicken thighs - 4 pieces of bone-in, skin-on chicken drumsticks - 2 cups buttermilk - 1 tablespoon hot sauce (your favorite variety) - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon paprika (smoked paprika adds a lovely depth) - 1 teaspoon freshly ground black pepper - 1 teaspoon cayenne pepper (adjust to taste for desired heat) - 2 cups all-purpose flour - 1 teaspoon salt - Vegetable oil (for frying, enough to fill your skillet about 2 inches deep) You can change some ingredients to fit your needs. Use skinless chicken for less fat. If you avoid dairy, use plant-based milk in place of buttermilk. Add apple cider vinegar to mimic the tangy taste. Instead of cayenne, use chili powder for spice without too much heat. Gluten-free folks can swap all-purpose flour with a gluten-free blend. Fresh ingredients make a big difference in flavor and texture. Chicken should be cold and fresh for the best taste. Fresh spices give a stronger flavor, while old spices may taste flat. Buttermilk adds creaminess and tang. Using fresh, high-quality ingredients leads to a crispy, flavorful fried chicken that everyone will love. Trust me, your taste buds will thank you! Marinating the chicken adds flavor and moisture. In a large bowl, mix buttermilk, hot sauce, garlic powder, onion powder, paprika, black pepper, and cayenne. Whisk this until it’s smooth. Add the chicken thighs and drumsticks, making sure they are covered in the marinade. Cover the bowl tightly with plastic wrap and put it in the fridge. Let the chicken marinate for at least 4 hours. For the best taste, let it soak overnight. The coating is key to crispy chicken. In a separate bowl, sift together the flour and salt. This mix will form a crunchy crust. Make sure there are no lumps in the flour. You want an even coating to stick well to the chicken. Frying is an art. Pour enough vegetable oil into a cast-iron skillet to reach about 2 inches deep. Heat the oil over medium-high heat until it hits 350°F (175°C). You can check the oil by sprinkling a bit of the flour mix in; if it bubbles, you are ready. Remove the chicken from the marinade, letting extra drip off. Dredge each piece in the seasoned flour, pressing firmly. Shake off extra flour and let it rest on a rack. Lower a few pieces into the hot oil. Don’t crowd the pan. Fry for 12-15 minutes per side. Make sure the chicken reaches 165°F (75°C) inside. After frying, let the chicken sit on paper towels to absorb oil. This step helps keep it crispy. Enjoy your Ultimate Southern Fried Chicken! For the complete recipe, check out the Full Recipe. To get that perfect crispy skin, start with the right marinade. Use buttermilk; it adds moisture and flavor. The acidity helps tenderize the chicken, making it juicy. After marinating, let the chicken sit in the fridge. This helps the coating stick better. When you dredge the chicken in flour, press hard. This forms a thick layer that crisps up beautifully. Fry in hot oil; the temperature should be around 350°F. If the oil is too cool, the chicken will soak it up and become soggy. Fry in small batches. Overcrowding the pan can lower the oil's heat and ruin the crispiness. A few errors can lead to lackluster fried chicken. First, don’t skip the marinating step. It’s key for flavor and moisture. Second, don’t rush the frying. Frying too quickly can burn the outside while leaving the inside raw. Use a thermometer to check the chicken’s doneness. Aim for 165°F at the thickest part. Also, avoid using too much flour. If it clumps, it won’t fry evenly. Lastly, don’t forget to let the chicken rest after frying. This allows juices to settle, making every bite juicy and tender. Having the right tools makes a big difference. Use a cast-iron skillet for even heat distribution. A deep-fry thermometer is crucial to monitor oil temperature accurately. Tongs help you place chicken safely in hot oil, minimizing splatter. A wire rack is great for letting the chicken drain after frying. Paper towels absorb excess oil, keeping your chicken crispy. Lastly, a large mixing bowl is needed for the marinade. With these tools, you’re set for success with your Ultimate Southern Fried Chicken. For the complete recipe, check out the Full Recipe. {{image_4}} To make spicy southern fried chicken, add more heat to your recipe. Use two tablespoons of hot sauce in the marinade. You can also add more cayenne pepper to the flour mix. This will give your chicken a nice kick. Adjust the spice to your liking for the perfect flavor. If you want a gluten-free option, swap all-purpose flour with gluten-free flour. Rice flour or a blend works well. The chicken will still be crispy and tasty. Don’t forget to check the labels for any hidden gluten in your seasonings. Transform your fried chicken into a sandwich! Use thick slices of bread or a soft bun. Add pickles, lettuce, and your favorite sauce for a tasty twist. This makes a great lunch or dinner option. Pair it with fries or a side salad for a full meal. For the full recipe, check out Ultimate Southern Fried Chicken. After enjoying your ultimate Southern fried chicken, store leftovers properly. Place the chicken pieces in an airtight container. You can keep them in the fridge for up to four days. Make sure the chicken is cool before sealing the container. This helps keep the skin crispy and the meat juicy. To reheat your fried chicken, avoid the microwave. Instead, use an oven or skillet for best results. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15-20 minutes. This method keeps the skin crispy and maintains flavor. If using a skillet, heat a bit of oil over medium heat. Fry each piece for about 3-5 minutes, flipping until heated through. Freezing is a great option for longer storage. First, let the chicken cool completely. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. Fried chicken can be frozen for up to three months. Thaw in the fridge overnight before reheating. Enjoy your delicious fried chicken anytime! For the full recipe, check out the Ultimate Southern Fried Chicken. You should marinate the chicken for at least 4 hours. For best flavor, marinate overnight. The longer you soak, the juicier and tastier the chicken will be. The best oil for frying is vegetable oil. It has a high smoke point, which is ideal for frying. You can also use peanut oil for a nutty flavor. Yes, you can make fried chicken in an air fryer. It will be less greasy and still crispy. Adjust the cooking time to about 25-30 minutes at 375°F (190°C). Popular side dishes include: - Creamy coleslaw - Fluffy cornbread - Rich mashed potatoes - Collard greens - Baked beans These sides pair well with the chicken's crunchy texture. To check if the chicken is done, use a meat thermometer. It should read at least 165°F (75°C) at the thickest part. The skin should be a deep golden brown. This blog post covered all you need for perfect fried chicken. We discussed key ingredients, tips for preparation, and how to achieve that crispy texture. You can even explore variations like gluten-free options or spicy twists. Remember, fresh ingredients matter and proper storage keeps your chicken tasty. Stay clear of common mistakes, and use the right tools for the best results. Now, you’re ready to impress with your fried chicken skills!

Ultimate Southern Fried Chicken

Discover the ultimate Southern fried chicken recipe that will make your taste buds dance! With juicy chicken marinated in a flavorful buttermilk blend and a crispy, golden coating, this dish promises satisfaction in every bite. Perfect for gatherings or a cozy family dinner, serve it with your favorite Southern sides. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

4 pieces of bone-in, skin-on chicken thighs

4 pieces of bone-in, skin-on chicken drumsticks

2 cups buttermilk

1 tablespoon hot sauce (your favorite variety)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika (smoked paprika adds a lovely depth)

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper (adjust to taste for desired heat)

2 cups all-purpose flour

1 teaspoon salt

Vegetable oil (for frying, enough to fill your skillet about 2 inches deep)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. Whisk the mixture until it’s well blended and creamy. Add the chicken thighs and drumsticks, ensuring they are fully immersed in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or let them soak overnight for maximum flavor infusion.

    Prepare the Coating: In a separate bowl, sift together the flour and salt. This seasoned flour mix will create that delicious crispy coating we all love.

      Heat the Oil: In a large cast-iron skillet or Dutch oven, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if it’s ready, sprinkle a pinch of the flour mixture into the oil; if it bubbles and sizzles, the oil is hot enough for frying.

        Dredge the Chicken: Remove the marinated chicken pieces from the buttermilk, allowing any excess liquid to drip off. Working one at a time, dredge each piece thoroughly in the seasoned flour mixture, pressing down firmly to ensure an ample coating. Shake off any excess flour and place the coated chicken on a wire rack to rest for a moment.

          Fry the Chicken: Carefully lower a few pieces of chicken into the hot oil at a time, making sure not to overcrowd the skillet. Fry the chicken for about 12-15 minutes per side, turning occasionally, until the skin is a deep golden brown and the internal temperature reads at least 165°F (75°C) when checked at the thickest part.

            Drain and Rest: Using tongs, gently remove the fried chicken from the skillet, allowing any excess oil to drip off. Place the chicken on a plate lined with paper towels to absorb additional oil. Allow it to rest for approximately 5 minutes—this resting period helps the juices redistribute for a more succulent bite.

              Serve: Serve your hot, crispy fried chicken with classic Southern sides such as creamy coleslaw, fluffy cornbread, or rich mashed potatoes for a delightful meal experience.

                Prep Time: 4 hours | Total Time: 4 hours 30 minutes | Servings: 4-6

                  - Presentation Tips: Serve the fried chicken on a rustic wooden board or platter, accented with sprigs of fresh herbs or lemon wedges to brighten the dish. Adding a small bowl of dipping sauce can elevate the experience!