Ingredients
Scale
- 3–4 pounds chicken pieces (thighs and drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Vegetable oil for frying
Instructions
- Marinate the chicken in buttermilk mixed with salt for at least 4 hours or overnight.
- In another bowl, combine flour, paprika, garlic powder, and black pepper.
- Heat vegetable oil in a skillet to 350°F (175°C).
- Remove chicken from the marinade, letting excess liquid drip off. Dredge in the seasoned flour mixture until fully coated.
- Fry chicken in batches for 12-15 minutes per side until golden brown and reaches an internal temperature of 165°F (74°C).
- Place cooked chicken on paper towels to drain excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (85g)
- Calories: 320
- Sugar: 0 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 90 mg