Crispy Southern Fried Chicken

Ingredients

Vegetable oil

for frying

Cayenne pepper

1 teaspoon

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Paprika

1 tablespoon

Black pepper

1/2 teaspoon

Salt

1 tablespoon

All-purpose flour

2 cups

Buttermilk

2 cups

Chicken pieces (legs, thighs, breasts)

4 pounds

Instructions

1. Place the chicken pieces in a large bowl and cover them with buttermilk. Let marinate for at least 1 hour, or ideally overnight in the refrigerator for maximum flavor and tenderness.
2. In another large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
3. Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring all sides are well coated. For extra crunch, double-dip by returning the chicken to the buttermilk and then back into the flour mixture.
4. Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
5. Fry the chicken in batches, being careful not to overcrowd the pot. Cook for 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
6. Once cooked, remove the chicken and drain on paper towels to absorb excess oil. Allow to rest for a few minutes before serving.