Name: Southern Fried Chicken
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 3 lbs Chicken pieces (drumsticks, thighs, wings); 2 cups Buttermilk; 2 cups All-purpose flour; 1 tbsp Paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 2 tsp Salt; 1 tsp Black pepper; 0.5 tsp Cayenne pepper (optional); 4 cups Vegetable oil for frying

DinnerComfort FoodHigh-Protein

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (drumsticks, thighs, wings)	3 lbs	497	43g	0g	35g
Buttermilk	2 cups	75	4g	6g	4g
All-purpose flour	2 cups	228	6g	48g	1g
Paprika	1 tbsp	5	0g	1g	0g
Garlic powder	1 tbsp	8	0g	2g	0g
Onion powder	1 tbsp	6	0g	1g	0g
Salt	2 tsp	0	0g	0g	0g
Black pepper	1 tsp	1	0g	0g	0g
Cayenne pepper (optional)	0.5 tsp	1	0g	0g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (drumsticks, thighs, wings)	3 lbs	497	43g	0g	35g
Buttermilk	2 cups	75	4g	6g	4g
All-purpose flour	2 cups	228	6g	48g	1g
Paprika	1 tbsp	5	0g	1g	0g
Garlic powder	1 tbsp	8	0g	2g	0g
Onion powder	1 tbsp	6	0g	1g	0g
Salt	2 tsp	0	0g	0g	0g
Black pepper	1 tsp	1	0g	0g	0g
Cayenne pepper (optional)	0.5 tsp	1	0g	0g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g

Directions

Step 1
Place chicken pieces in a large bowl and pour buttermilk over them. Ensure all chicken is coated. Cover and refrigerate for at least 4 hours, or overnight.
Step 2
In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Step 3
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick coating.
Step 4
In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C). Do not overcrowd the pot; fry chicken in batches.
Step 5
Carefully place chicken pieces into the hot oil. Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
Step 6
Remove chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil. Season with a little extra salt if desired.
Step 7
Repeat with remaining chicken batches. Serve hot.