World Flavors Cookbook

Southern Fried Chicken

The gold standard of American comfort: buttermilk-brined chicken pieces dredged in seasoned flour and fried to a shatteringly crisp golden brown.

Cuisine: United States

Ingredients

• 1 whole chicken (3-4 lbs), cut into pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Peanut or vegetable oil for frying

Instructions

1. Submerge chicken in buttermilk and refrigerate for at least 4 hours (overnight is better).
2. Whisk flour and all spices together in a large bowl.
3. Dredge chicken in flour, dip back in buttermilk, and dredge again for a double crust.
4. Heat oil to 350°F (175°C) in a heavy skillet or Dutch oven.
5. Fry chicken in batches for 12-15 minutes, turning once, until golden and internal temp is 165°F.
6. Drain on a wire rack.