Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp cayenne pepper (adjust to taste)
- 2 tsp salt
- 1 tsp black pepper
- 2 cups vegetable oil (for frying)
Instructions
- Marinate: Rinse chicken pieces under cold water, pat dry, and soak in buttermilk for at least 1 hour or overnight.
- Prepare Coating: In a separate bowl, mix flour, cayenne pepper, salt, and pepper.
- Dredge: Remove chicken from buttermilk, allowing excess to drip off. Coat each piece in seasoned flour thoroughly.
- Heat Oil: In a large skillet, heat vegetable oil over medium-high heat until shimmering (about 350°F).
- Fry: Carefully place chicken in hot oil without overcrowding. Fry until golden brown and cooked through (12-15 minutes per side).
- Drain: Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Let rest before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece of fried chicken (approximately 140g)
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg