Ingredients
Scale
- 3 lbs Chicken pieces (bone-in, skin-on), cut into serving sizes
- 2 cups All-purpose flour
- 1 tbsp Salt
- 2 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 cup Buttermilk
- 2 cups Vegetable shortening, for frying
Instructions
- Step 1: Prepare the Chicken: Rinse the chicken pieces and pat them completely dry with paper towels. This is crucial for crispy skin.
- Step 2: Make the Breading: In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika. Whisk together until well combined.
- Step 3: Buttermilk Soak: In a separate bowl, pour the buttermilk. Dip each piece of chicken into the buttermilk, ensuring it's fully coated. Then, dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly to coat all surfaces. Shake off excess flour.
- Step 4: Fry the Chicken: In a large, heavy-bottomed skillet, heat the vegetable shortening over medium-high heat to 325°F (160°C). Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet.
- Step 5: Cook to Perfection: Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Step 6: Drain and Serve: Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for a few minutes before serving. Enjoy immediately for the crispiest results.
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days, but be aware it will lose some crispness.
- To reheat, bake the chicken on a wire rack in a 350°F oven for 15-20 minutes to help restore some of its original crunch.
- Serve this crispy chicken with creamy mashed potatoes and your favorite green vegetable for a truly classic Southern meal.
- For extra flavorful chicken, let it soak in the buttermilk for at least 30 minutes (or even overnight!) before dredging.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American