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Southern Fried Chicken

Southern Fried Chicken

Southern Fried Chicken holds a special place in the hearts and palates of many, not just in the southern United States but around the world. This iconic dish, with its crispy golden exterior and juicy, flavorful meat, has a rich history and a cultural significance that transcends borders. Let's delve into the fascinating story behind the origins of southern fried chicken.
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Ingredients
  

  • 1 whole chicken cut into pieces (legs, thighs, wings, breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil for frying

Instructions
 

  • Marinate the Chicken:
  • Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged.
  • Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The buttermilk helps tenderize the chicken and adds flavor.
  • Prepare the Coating:
  • In a shallow dish or bowl, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.
  • Coat the Chicken:
  • Remove the marinated chicken pieces from the buttermilk, allowing any excess to drip off.
  • Dredge each chicken piece in the seasoned flour mixture, making sure to coat it thoroughly on all sides. Shake off any excess flour.
  • Heat the Oil:
  • In a large, heavy-bottomed skillet or Dutch oven, heat vegetable oil to 350°F (175°C). There should be enough oil to fully submerge the chicken pieces.
  • Fry the Chicken:
  • Carefully place the coated chicken pieces in the hot oil, working in batches if necessary to avoid overcrowding the pan.
  • Fry the chicken for about 15-20 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should register 165°F (75°C) on a meat thermometer.
  • Drain and Serve:
  • Once the chicken is cooked, use tongs to carefully transfer it to a wire rack set over a baking sheet or a plate lined with paper towels. This allows excess oil to drain off and helps keep the chicken crispy.
  • Let the fried chicken rest for a few minutes before serving to allow the juices to redistribute.
  • Serve hot, garnished with fresh herbs if desired, and enjoy your delicious Southern fried chicken!