Brenda is a homegrown Southern woman, mom to three beautiful kids, and wife to the man of her dreams. She loves cooking for her family.
Southern fried chicken
About Southern Fried Chicken
I love fried chicken, and I really love it when it has a bit of spicy kick to it. This is the only fried chicken I make now. You can increase or decrease the heat by adding or removing the Nashville hot chicken spice to your taste. The hot sauce I use does not have really have any heat to it, just a great deal of flavor and is needed to tenderize the chicken so I do not recommend removing it.
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- 2 1/2 cups Buttermilk
- 4 Tablespoons Chalula chili garlic hot sauce, Or favorite brand
- 2 Tablespoons Salt
- 3 pounds Bone in chicken
- Oil, For frying
- 3 cups All-purpose flour
- 1 Tablespoon Black pepper
- 2 teaspoon Onion powder
- 2 teaspoons Nashville hot chicken spice, Opt
- 2 teaspoon Garlic powder
- In large bowl stir together 1 1/2 cup butter milk, hot sauce, 1 Tablespoon salt. Add chicken and mix to cover in butter milk, cover and refrigerate for at least 4 hours but not more than 24. (I recommend overnight)
- In a castiron chicken fryer or Dutch oven, pour oil halfway up the pot. Heat on medium-high until the oil reaches 350.
- Remove chicken from the bowl and pat dry keep the marinade from the bowl.
- In a shallow dish add leftover marinade, and the rest of the buttermilk and give a stir.
- In a different shallow dish mix flour and all the dry seasonings together.
- Working in batches, dredge chicken in the flour mix, shaking off any extra, Then dip into buttermilk mix letting excess drip off, then dredge in flour again this time pressing down to make sure flour sticks. Place on wire rack and let rest for 15 minutes.
- Working in batches fry chicken, until golden brown, crispy and instant read thermometer reads 165 when inserted into thickest part of chicken.
- Drain on paper towels, and sprinkle with a bit of salt. Enjoy