1. Marinate the Chicken
- In a large bowl, whisk together the buttermilk, salt, and hot sauce. Add the chicken pieces, ensuring they are fully submerged in the mixture. Cover and refrigerate for at least 4 hours, or overnight for best results. This process tenderizes the chicken and infuses it with flavor.
2. Prepare the Coating
- In a large shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Coat the Chicken
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing the coating onto the chicken to ensure it’s well-covered. Shake off any excess flour. For extra crunch, you can dip the coated chicken back into the buttermilk and then the flour mixture again.
4. Heat the Oil
- Fill a deep fryer or a large, deep skillet with enough vegetable oil to cover the chicken pieces (about 2 inches deep). Heat the oil to 350°F (175°C). Use a cooking thermometer to check the temperature, ensuring it’s hot enough for frying but not smoking.
5. Fry the Chicken
- Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for about 10-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
6. Drain and Serve
- Use tongs to remove the chicken from the oil and drain on a wire rack set over a baking sheet to keep it crispy. Avoid using paper towels directly under the chicken as they can make the crust soggy. Let the chicken rest for a few minutes before serving.
Serving Suggestions
Fried chicken pairs wonderfully with a variety of sides. Classic options include mashed potatoes, coleslaw, corn on the cob, or a simple green salad. For a more unique twist, try serving with waffles and maple syrup for a sweet and savory combination that’s hard to beat.
Tips for Perfect Fried Chicken
- Marinating Time: The longer you marinate the chicken, the more tender and flavorful it will be.
- Oil Temperature: Maintaining the correct oil temperature is crucial. Too hot, and the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil and become greasy.
- Resting: Letting the fried chicken rest for a few minutes after frying allows the juices to redistribute, ensuring the meat is moist and tender.
This fried chicken recipe is not just about feeding the stomach but also about warming the soul with its comforting, crispy goodness. Whether it’s a family dinner, a picnic, or just a craving for something deliciously crunchy, this fried chicken is sure to satisfy.