I remember as a child eating my grandmothers Fried Chicken on Sundays. It was always a yummy treat. And, there isn’t a barbecue or cookout in the South that doesn’t have its lions share of delicious Southern Fried Chicken. This recipe makes it easy for you to create this Southern Classic for your next get together. Enjoy!
- 1 (3lb) whole chicken, cut into pieces
- 1 quart buttermilk
- 2 tablespoons hot pepper sauce
- 1 teaspoon cayenne pepper
- 3 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- salt and ground black pepper to taste
- vegetable oil for deep frying
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.