By Kelly Riley
Cut the whole chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings).
In a large bowl, combine buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
In another bowl, whisk together the flour, paprika, garlic powder, onion powder, 1 teaspoon of salt, remaining black pepper, and cayenne pepper.
In a separate bowl, beat the eggs until well blended.
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, then dip in the beaten eggs, and finally dredge again in the flour mixture. Ensure each piece is well coated and set aside on a plate.
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Working in batches, carefully place the chicken pieces in the hot oil. Fry each piece for about 15-18 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach at least 165°F (74°C).
Remove the fried chicken from the skillet and drain on a wire rack or paper towels. Let it rest for a few minutes before serving.
Serve hot with your favorite Southern sides, like coleslaw or mashed potatoes.
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By Kelly Riley
This recipe is ready in 1 hour 45 minutes and features whole chicken, buttermilk, all-purpose flour and other delicious ingredients. Contains 480 calories total.
Cut the whole chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings).
In a large bowl, combine buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
In another bowl, whisk together the flour, paprika, garlic powder, onion powder, 1 teaspoon of salt, remaining black pepper, and cayenne pepper.
In a separate bowl, beat the eggs until well blended.
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, then dip in the beaten eggs, and finally dredge again in the flour mixture. Ensure each piece is well coated and set aside on a plate.
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Working in batches, carefully place the chicken pieces in the hot oil. Fry each piece for about 15-18 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach at least 165°F (74°C).
Remove the fried chicken from the skillet and drain on a wire rack or paper towels. Let it rest for a few minutes before serving.
Serve hot with your favorite Southern sides, like coleslaw or mashed potatoes.
Calories per Serving: 480
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