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Real Southern Fried Chicken
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
- 1. In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight.
- 2. 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.
- 3. 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.
Nutrition Facts
1 serving: 580 calories, 39g fat (7g saturated fat), 106mg cholesterol, 628mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 37g protein.
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