Southern Fried Chicken

做法

1. 1

   Marinate the chicken

   Place chicken pieces in a large bowl or zip-lock bag. Pour buttermilk over, add 1 tsp salt and 0.5 tsp black pepper, and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

2. 2

   Mix the coating

   In a shallow dish or large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne, remaining 1 tsp salt, and remaining 0.5 tsp black pepper until evenly combined.

3. 3

   Dredge the chicken

   Lift each piece of chicken from the buttermilk, letting the excess drip off. Press each piece firmly into the seasoned flour, turning to coat all sides thoroughly. Set coated pieces on a rack or plate and let them rest for 10 minutes so the coating sets.

4. 4

   Heat the oil

   Pour vegetable oil into a large, heavy skillet (cast iron works best) to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C). A pinch of flour dropped in should sizzle immediately.

5. 5

   Fry the chicken

   Working in batches, carefully lower chicken pieces into the hot oil skin-side down. Do not crowd the pan. Fry for 12-14 minutes, turning once halfway through, until deep golden-brown on all sides. Adjust heat as needed to maintain the oil temperature around 325-350°F.

6. 6

   Drain and rest

   Transfer fried chicken to a wire rack set over a baking sheet. Let rest for 5 minutes before serving — this keeps the crust crispy instead of steaming it soggy on paper towels.