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Southern Fried Chicken So Good It’ll Make You Slap Your Stove and Apologize to Your Granny
Ingredients
- 3 lbs bone-in skin-on chicken pieces (drumsticks, thighs, or whatever’s on sale)
- 2 cups buttermilk or regular milk + 1 tbsp vinegar, AKA fake-it-til-you-make-it milk
- 2 cups all-purpose flour
- 1 tbsp cornstarch science says: extra crispy
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper or more, if you're feeling reckless
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying you need enough to make it nervous
Instructions
Marinate the Cluckers:
- Toss your chicken into a bowl with buttermilk. Let it soak in the creamy spa bath for at least 4 hours (overnight for ultimate flavor bonding). Cover and chill. Yes, literally and figuratively.
Mix the Dust of Glory:
- In a large bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This is your golden armor for battle.
Dredge with Dramatic Flair:
- One by one, yank those chicken pieces from their buttermilk bath and drag them through the flour mixture like you’re exorcising blandness. Pat gently so the coating clings like gossip in a small town.
Fry, Baby, Fry:
- Heat oil to 350°F in a cast iron skillet. Gently lower chicken into the hot oil. Don't overcrowd — this ain’t a chicken rave. Fry for 12–15 minutes, flipping once. Use a thermometer to ensure chicken hits 165°F inside and 50 shades of golden outside.
Drain and Cool:
- Transfer to a wire rack with paper towels underneath. Let 'em cool just long enough to not destroy your taste buds. Then proceed to devour.
Did you make this recipe?Mention @grandmaws or tag #grandmaws!
