Fried Chicken

Indulge in crispy, golden fried chicken marinated in tangy buttermilk and a hint of hot sauce. This Southern classic is perfect for a weekend family feast or a cozy weeknight dinner that brings everyone together.

• 1 cup buttermilk
• 1 teaspoon hot sauce
• 4 pieces chicken pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable oil

Method

1. 1

   In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

2. 2

   In another bowl, mix flour, paprika, garlic powder, salt, and black pepper. This will be your breading mixture.

3. 3

   Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

4. 4

   In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle.

5. 5

   Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry for about 10-12 minutes on each side, or until golden brown and cooked through.

6. 6

   Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.

7. 7

   Serve hot, accompanied by your favorite sides like coleslaw or biscuits.