Southern Fried Chicken

• 3 lbs chicken pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 4 cups vegetable oil for frying

Instructions

1. 1

   Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best results.

2. 2

   In a large shallow dish or pie plate, whisk together the flour, salt, black pepper, paprika, and garlic powder.

3. 3

   Fill a large, deep cast-iron skillet or Dutch oven with about 1 inch of vegetable oil. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.

4. 4

   Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge completely in the seasoned flour mixture, pressing the flour into the chicken to adhere. Shake off excess.

5. 5

   Carefully place the chicken pieces into the hot oil, skin-side down. Do not overcrowd the pan; fry in batches if necessary.

6. 6

   Fry for 10-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature reaches 165°F (75°C).

7. 7

   Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.