Ingredients:
- 4-6 chicken pieces (legs, thighs, or a combination)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
- Vegetable oil, for frying
Instructions:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure the chicken is fully submerged in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This step helps to tenderize the chicken and infuse it with flavor.
- In a shallow dish or a large zip-top bag, combine the flour, salt, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to combine all the dry ingredients.
- Take the marinated chicken out of the refrigerator and let it come to room temperature for about 30 minutes.
- Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should be about 1-2 inches deep.
- While the oil is heating, remove the chicken pieces from the buttermilk, allowing any excess buttermilk to drip off. Dip each chicken piece into the flour mixture, coating it thoroughly on all sides. Shake off any excess flour.
- Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry the chicken in batches, if necessary. Cook for about 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Once cooked, transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.
- Serve the spicy Southern fried chicken hot with your favorite sides like collard greens, macaroni and cheese, cornbread, or coleslaw.
Enjoy your homemade spicy Southern fried chicken!
