Yield: Serves 3 | Prep Time: 15 minutes | Cook Time: 20–25 minutes
If you’re looking to emulate prized Southern cooking, this is the dish to start with. Pair this with buttermilk biscuits, mashed potatoes, and corn on the cob, and you’ve got yourself a truly heavenly meal.
INGREDIENTS
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
⅛ teaspoon cayenne pepper
3 cups vegetable oil
DIRECTIONS
1. In a large bowl, combine the buttermilk and egg.
2. Add the chicken pieces and coat well.
3. In another large bowl, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
4. Take the chicken from the buttermilk mixture and place in the flour mixture, coating each piece of chicken completely.
5. In a large Dutch oven or deep skillet, heat the vegetable oil until the temperature reaches 350°F.
6. Carefully add the chicken pieces to the oil and fry for 20–25 minutes, until the chicken is browned and fully cooked.
7. Place the cooked chicken on a wire rack set over a baking sheet to cool. Serve.