Ingredients:

For the Marinade:

• 2 cups buttermilk
• 1 tablespoon hot sauce (adjust to your preferred spice level)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 to 10 pieces of chicken (drumsticks, thighs, or a mix)

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Vegetable oil, for frying

Instructions:

Marinate the Chicken:

In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder.

Add the chicken pieces to the bowl, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Coating:

In a separate large bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder. This is your coating mixture.

Fry the Chicken:

In a large, heavy-bottomed skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).

Remove the chicken from the marinade, allowing any excess to drip off.

Coat each piece of chicken thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well.

Carefully place the coated chicken into the hot oil, a few pieces at a time, making sure not to overcrowd the skillet. Fry until the chicken is golden brown and crispy, about 15-20 minutes for dark meat and 10-15 minutes for white meat.

Use a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.

Let the fried chicken rest for a few minutes before serving.

Serve your classic Southern fried chicken hot, garnished with fresh herbs if desired, and with your favorite sides like mashed potatoes, coleslaw, or biscuits.

Enjoy this beloved comfort food, perfect for gatherings or a delightful family meal!

Note: Be cautious when working with hot oil, and always follow safety guidelines for frying.

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