Soulful Fried Chicken

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 40-45 minutes
Servings: 4-6

Ingredients:

• For the Chicken:

  • 4-6 chicken pieces (drumsticks, thighs, breasts, or wings)

  • 1 ½ cups buttermilk

  • 1 tablespoon hot sauce (optional, for extra flavor)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 teaspoon black pepper

• For the Dredge:

  • 2 cups all-purpose flour

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon cayenne pepper (optional, for spice)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon baking powder (for extra crispy coating)

• For Frying:

  • Vegetable oil (or peanut oil) for frying

Directions:

1. Marinate the Chicken:

• In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper.

• Add the chicken pieces to the buttermilk mixture and make sure they are fully submerged.

• Cover and refrigerate for at least 1 hour (or up to overnight). The longer it marinates, the juicier and more flavorful the chicken will be.

2. Prepare the Dredge:

• In a shallow dish or large bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, pepper, and baking powder. Stir until the mixture is well combined.

3. Dredge the Chicken:

• Remove the chicken from the buttermilk marinade, letting the excess drip off.

• Dredge each piece of chicken in the seasoned flour mixture, making sure to coat it evenly. Press lightly to ensure the flour sticks to the chicken.

• Shake off any excess flour and set the coated chicken aside on a rack or plate.

4. Fry the Chicken:

• In a deep skillet or cast-iron pan, heat about 2 inches of vegetable oil over medium-high heat (around 350°F or 175°C). To check if the oil is hot enough, drop a pinch of flour into the oil. If it sizzles, it’s ready.

• Carefully add the chicken pieces, skin side down, into the hot oil. Don’t overcrowd the pan — you want space for the chicken to fry evenly.

• Fry the chicken for about 8-10 minutes on the first side until golden brown, then flip the chicken and fry for another 8-10 minutes on the other side, until the chicken is crispy and cooked through (internal temperature should reach 165°F or 74°C).

• If necessary, fry the chicken in batches to maintain the oil temperature.

5. Drain and Serve:

• Once the chicken is crispy and cooked through, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.

• Serve hot with your favorite sides like mashed potatoes, collard greens, cornbread, or mac and cheese.

Tips for Perfect Fried Chicken:

• Marinating in buttermilk not only tenderizes the chicken but also adds great flavor and helps the flour coating stick better.

• Baking powder in the dredge gives the chicken an extra crispy texture.

• If you want to ensure your chicken is fully cooked and crispy on the inside, you can use a thermometer to check for an internal temperature of 165°F.

Enjoy your delicious, crispy soul food fried chicken!