Get ready to experience the ultimate Southern comfort food that will transport you straight to a cozy kitchen in the heart of the South! This legendary fried chicken recipe isn't just a meal – it's a culinary experience that combines crispy, golden-brown perfection with a rich, creamy gravy that will have your family and friends begging for seconds. Imagine biting into a piece of chicken so tender it practically melts in your mouth, with a crust so crisp you can hear the crunch from across the room. This isn't just fried chicken; this is a Southern tradition that promises to become the star of your dinner table!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour (for gravy)
Instructions
- In a large bowl, marinate chicken pieces in buttermilk for at least 2 hours (preferably overnight) in the refrigerator to tenderize the meat and enhance flavor.
- Remove chicken from buttermilk and pat dry with paper towels, ensuring each piece is completely moisture-free for optimal crispy coating.
- In a large shallow dish, mix flour, paprika, garlic powder, salt, and pepper to create the seasoned coating mixture.
- Dredge each chicken piece thoroughly in the seasoned flour mixture, pressing gently to ensure a thick, even coating that will create a crispy exterior.
- Heat vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C), maintaining a consistent temperature for even cooking.
- Carefully place coated chicken pieces into the hot oil, avoiding overcrowding. Fry for 12-15 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and drain on a wire rack or paper towels to preserve crispiness and remove excess oil.
- For gravy, in the same skillet, melt butter and whisk in 2 tablespoons of flour to create a roux, cooking for 2-3 minutes until light golden.
- Gradually pour in chicken broth, continuously whisking to prevent lumps, and simmer until gravy thickens to desired consistency.
- Season gravy with salt and pepper to taste, and serve immediately alongside the hot fried chicken.
- Garnish with fresh herbs like parsley or chives if desired, and serve with traditional Southern sides like mashed potatoes or coleslaw.
Tips
- Marinating is Key: Don't rush the buttermilk soak! The longer the chicken marinates (ideally overnight), the more tender and flavorful it becomes.
- Temperature Matters: Use a reliable meat thermometer to ensure the chicken reaches 165°F internally. This guarantees both safety and juiciness.
- Oil Temperature is Crucial: Maintain a consistent 350°F oil temperature. Too low, and your chicken will be greasy; too high, and the outside burns before the inside cooks.
- Drain Properly: Always let fried chicken drain on a wire rack, not just paper towels, to keep the crispy coating from getting soggy.
- Rest the Meat: Allow the chicken to rest for a few minutes after cooking to help redistribute the juices and maintain maximum tenderness.
- Gravy-Making Secret: Whisk constantly when making the roux to prevent burning and ensure a smooth, lump-free gravy. Pro Chef Bonus Tip: For extra crispiness, try adding a bit of cornstarch to your flour mixture – it creates an incredibly crunchy exterior that will have everyone asking for your secret!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 35g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 140mg
