- Marinate the Chicken:
- In a large bowl, mix together the buttermilk, hot sauce (if using), salt, and black pepper. Add the chicken pieces, making sure they are fully coated. Cover the bowl and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
- Prepare the Coating:
- In a shallow dish or large plate, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will be your coating for the chicken.
- Coat the Chicken:
- Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes.
- Dredge each piece of chicken in the flour mixture, pressing the coating onto the chicken to adhere well. Shake off any excess flour.
- Rest the Coated Chicken:
- Place the coated chicken on a wire rack and let it rest for about 15-20 minutes. This allows the coating to set and adhere better to the chicken.
- Heat the Oil:
- In a large, deep skillet or Dutch oven, heat enough vegetable oil to submerge the chicken pieces. Heat the oil to around 325-350°F (163-177°C).
- Fry the Chicken:
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook until the chicken is golden brown and cooked through, about 15-20 minutes, depending on the size of the pieces.
- Drain and Serve:
- Use a slotted spoon to remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the Southern fried chicken hot, either on its own or with your favorite sides.
Enjoy your delicious Southern fried chicken with its crispy and flavorful coating!