Fried Chicken

Whether you live in the South, love game day, or just flat-out love chicken, this recipe is for you. This fried chicken is the definition of GBD, golden-brown and delicious. It's a classic, flavorful recipe that your family is sure to love, add your favorite sides such as mashed potatoes and coleslaw, and the meal is complete. Happy cooking.

• Difficulty: Medium
• Category: Lunch, Supper
• Cuisine: American
• Cooking Method: Fry

Ingredients

• oil for frying
• 2 1/2 cup buttermilk
• 1 whole chicken cut into 8 pieces (or desired pieces of chicken)

Breading

• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 3 cup all purpose flour
• 3 tsp seasoned salt
• 2 tsp black pepper

Egg Wash

• 1/2 cup buttermilk
• 2 tsp hot sauce (I used Louisiana)
• 3 eggs
• 1 1/2 tsp seasoned salt

Instructions

1. Season all sides of the chicken with salt and pepper, put them in a dish, and cover with 2 1/2 cups of buttermilk. Cover the dish and refrigerate overnight.
2. 30 minutes before cooking, take the chicken out of the buttermilk, discard the buttermilk. Pour oil in a pot and heat to 325 degrees.
3. while the oil is heating, mix together the breading ingredients in a bowl and set it aside. In a separate bowl, mix together the ingredients for the egg wash
4. After the oil is heated. One-piece at a time put the chicken in the egg mixture, coating all sides. Then put it into the breading and bread all sides, gently shake off extra flour, and carefully put the chicken into the oil, making sure to lay it away from you in case of any splashing.
5. Be careful not to overcrowd the pot, this will cause the chicken to cook unevenly. For this reason, you may want to cook it in batches. Cook the chicken until it reaches a minimum of 165 degrees at its thickest point and the juices run clear.
6. Set the chicken on a plate covered in paper towels to let the oil drain off. Now you're ready to enjoy a crispy piece of fried chicken.