Southern Fried Chicken

A sometimes treat as this isn’t something that can be made, successfully, in a lower-fat option. Spicy, savory, crunchy deliciousness!

6-8 pieces of chicken (skin on, bone in – I used thighs and drumsticks)

2 cups buttermilk
1 cup hot sauce
1 tbsp cayenne pepper
1 tsp ground black pepper
1 tsp dried parsley
1 tsp Hungarian paprika (for smoky flavour)

2 cups all-purpose flower
2 tsp baking powder
1/2 cup cornstarch
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder

3 large eggs

Peanut oil for frying

In a large zip type bag, place all marinade ingredients, zip, and mix well to combine. Add chicken pieces and refrigerate for at least 30 minutes or up to 4 hours.

Mix all breading ingredients in another zip type bag.  Take half and place in a third zip bag.  In a shallow bowl, whisk your eggs and set aside.

Using tongs, take a piece of chicken from the marinade and allow to drain. Place in first zip bag with breading and, repeat with several more pieces. Seal bag and shake to coat well. Remove pieces to wire rack and allow to sit for 5 minutes.

Place in egg mixture. Using tongs, turn over, drain off excess eggs, and place in second breading bag. Shake to coat well.  Return chicken to wire rack for at least another five minutes.

In a large semi-deep skillet (cast iron is best), fill 1/2 way with your peanut oil until it is hot, about 325 degrees (the oil should not boil or bubble before you add the chicken).

Using tongs, place as many chicken pieces as you can fit without overcrowding the skillet — you want to fry, not steam, the chicken.

Turn the chicken after 10-12 minutes. Cook for additional 10-12 minutes and juices run clear when cutting close to the bone.

Remove chicken and place on wire rack over paper towels to drain excess oil.