Southern Fried Chicken

Let's Cook

1. Step 1.

   In a large bowl, combine the chicken pieces with 4 to 6 cups of buttermilk, ensuring the chicken is fully submerged. Cover the bowl and refrigerate for 3 to 4 hours to tenderize and flavor the chicken.

2. Step 2.

   After soaking, drain the buttermilk from the chicken but do not rinse it. In the same bowl, season the chicken with 1 teaspoon poultry seasoning, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground black pepper. Rub the seasonings all over the chicken, then set the bowl aside.

3. Step 3.

   In a separate large bowl, combine 1½ cups all-purpose flour with the remaining seasonings: 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon ground white pepper. Mix well.

4. Step 4.

   Coat the seasoned chicken pieces with the seasoned flour mixture, pressing the flour onto the chicken to adhere. Repeat the coating process a second time for a thicker crust. Shake off any excess flour and place the coated chicken on a plate.

5. Step 5.

   In a deep-frying pan or deep fryer, heat 2 cups of canola or corn oil to 360°F (182°C). Carefully add the chicken pieces in a single layer without overcrowding. Deep-fry for 10 to 15 minutes, turning occasionally, until golden brown and cooked through (no blood when pierced to the bone).

6. Step 6.

   Remove the chicken pieces from the oil and let them rest on a wire rack or paper towels for 5 minutes before serving.