You can’t have a fried food feature without the kingpin of fried food: fried chicken. And while you can get fried chicken anywhere, this recipe has a distinct southern twist with the addition of creamy buttermilk, giving you a richer, more flavorful final product.
- Serves: 3
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- ½ cup buttermilk
- 1 large egg
- 1 (3–3½-pound) chicken, cut into 8–10 pieces
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1⁄8 teaspoon cayenne pepper
- 3 cups vegetable oil
- In a large bowl, combine the buttermilk and egg.
- Add the chicken pieces and coat well.
- In another large bowl, combine the ﬂour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- Take the chicken from the buttermilk mixture and place in the ﬂour mixture, coating each piece of chicken completely.
- In a large Dutch oven or deep skillet, heat the vegetable oil until the temperature reaches 350°F.
- Carefully add the chicken pieces to the oil and fry for 20 to 25 minutes, until the chicken is browned and fully cooked.
- Place the cooked chicken on a wire rack set over a baking sheet to cool.