Real Southern Fried Chicken

Name: Real Southern Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 3 cups buttermilk, divided; 3 teaspoons kosher salt, divided; 1 teaspoon coarsely ground pepper, divided; 1 broiler/fryer chicken (3 to 4 pounds), cut up; Oil for deep-fat frying; 2 cups all-purpose flour; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia

Ingredients

3 cups buttermilk, divided
3 teaspoons kosher salt, divided
1 teaspoon coarsely ground pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Directions

In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight.
In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.
Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Originally published as The Real Southern Fried Chicken in Taste of Home Christmas Annual 2016