Step 1: Prepare the Chicken
- Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps to remove any residual blood or moisture.
- Season the Chicken: In a large bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture generously all over the chicken pieces for even seasoning.
Step 2: Marinate in Buttermilk
- Make the Marinade: In another bowl, whisk together the buttermilk, hot sauce (if using), and salt.
- Marinate the Chicken: Place the seasoned chicken pieces in a large resealable plastic bag or a container. Pour the buttermilk marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight. This allows the chicken to tenderize and soak in flavor.
Step 3: Prepare the Dredging Mixture
- Mix the Dredging Ingredients: In a large shallow dish, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk well to combine.
Step 4: Dredge the Chicken
- Remove Chicken from Marinade: Take the marinated chicken out of the refrigerator. Allow excess marinade to drip off but do not rinse the chicken.
- Dredge the Chicken: Working one piece at a time, coat each piece of chicken in the flour mixture, pressing lightly to ensure the flour adheres. Shake off any excess flour and place the dredged chicken on a wire rack or plate. Let it sit for about 15-20 minutes to set the coating.
Step 5: Fry the Chicken
- Heat the Oil: In a cast iron skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor the oil temperature. It’s important to maintain the temperature for even cooking.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil, skin side down. Do not overcrowd the pan; fry in batches if necessary. Fry for about 12-15 minutes on the first side until golden brown.
- Turn the Chicken: Use tongs to carefully turn the chicken pieces over and continue frying for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
- Drain the Chicken: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Step 6: Serve and Enjoy
- Let Rest: Allow the chicken to rest for about 5-10 minutes before serving. This helps the juices redistribute for a moist chicken.
- Serve: Serve your classic fried chicken with your favorite sides like coleslaw, mashed potatoes, biscuits, or cornbread. Enjoy!
Tips for Perfect Fried Chicken
- Oil Temperature: Keep an eye on the oil temperature throughout the frying process. If it gets too hot, the outside will burn before the inside cooks; if it’s too cool, the chicken will absorb more oil and become greasy.
- Marinating Time: The longer you can marinate the chicken, the better! Overnight marination yields the best flavor and tenderness.
- Resting Period: Allowing the chicken to rest after frying helps maintain juiciness and enhances the flavors.
This classic fried chicken recipe is sure to become a favorite! The juicy meat paired with the crispy, flavorful coating makes it perfect for any occasion—whether it’s a family dinner or a picnic with friends. Enjoy your homemade fried chicken!