Ingredients
Scale
- 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika (or cayenne for heat)
- 1 cup vegetable oil (peanut or canola)
Instructions
- Marinate chicken pieces in buttermilk for at least 4 hours or overnight for maximum tenderness.
- In a large bowl, mix flour with salt, pepper, and paprika.
- Remove chicken from buttermilk; let excess drip off and dredge each piece in the seasoned flour.
- Heat about 2 inches of oil in a cast-iron skillet over medium-high heat until shimmering (350°F).
- Fry chicken pieces in batches until golden brown and cooked through (15-18 minutes per side).
- Transfer cooked chicken to paper towels to drain excess oil; let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 350
- Sugar: 0g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg