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Introducing our delectable Southern Fried Chicken recipe! Crispy on the outside, tender on the inside, this classic dish brings the soulful flavors of the American South to your kitchen. Marinated in tangy buttermilk and coated in a flavorful blend of spices, each golden-brown piece is a mouthwatering delight. With a touch of Southern charm and a satisfying crunch in every bite, this recipe is sure to become a favorite at family gatherings and cherished moments of togetherness. Get ready to indulge in the comfort and nostalgia of Southern Buttermilk Bliss with this irresistible fried chicken.
Ingredientes
1 whole chicken, cut into pieces (or you can use pre-cut chicken parts like thighs, drumsticks, etc.)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (adjust to your spice preference)
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying
Preparación
Marinate the chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure the chicken is fully coated in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This step helps to tenderize the chicken and adds flavor.
Prepare the coating: In a separate large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well to combine all the spices evenly.
Dredge the chicken: Remove the chicken pieces from the buttermilk, allowing any excess liquid to drain off. Dip each piece into the flour mixture, pressing the coating onto the chicken to ensure an even covering. Shake off any excess flour and set the coated chicken aside on a clean plate or wire rack.
Heat the oil: In a large, deep skillet or cast-iron pan, add enough vegetable oil to cover about one inch deep. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
Fry the chicken: Carefully place a few pieces of coated chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches, if necessary. Cook the chicken until it's golden brown and cooked through, about 15-20 minutes for larger pieces like breasts and thighs, and 10-15 minutes for smaller pieces like wings and drumsticks.
Drain the fried chicken: Once the chicken is done frying, remove it from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve and enjoy: Southern fried chicken is best served hot and crispy! You can enjoy it with your favorite sides like mashed potatoes, coleslaw, biscuits, or cornbread.