Perfect Southern Fried Chicken Recipe

Ingredients:

• 16 chicken drumsticks (or a mix of drumsticks and thighs)
• 1 1/2 cups buttermilk
• 1 1/2 tablespoons Tabasco sauce
• 2 teaspoons salt
• 2 tablespoons black pepper (divided)
• 2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• Vegetable oil (for frying, approximately 3 cups)

Instructions:

1. Preheat the warming drawer or oven to 200°F (93°C).
2. Pat the chicken pieces dry with paper towels.
3. In a large bowl, whisk together buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken pieces to the mixture, ensuring they are fully coated. Cover the bowl and refrigerate the chicken in the marinade for at least 1 hour, or up to 24 hours.
4. Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
5. In a separate bowl, mix the flour, remaining 1 tablespoon of black pepper, and cayenne pepper. Coat the chicken pieces evenly in the seasoned flour mixture, shaking off any excess. Place the coated chicken on a wire rack while you heat the oil.
6. In a large, heavy-bottomed saucepan or deep skillet, heat about 3 cups of vegetable oil to 365°F (185°C). Fry the chicken pieces in batches for approximately 10 minutes, turning once, until golden brown and cooked through. Use a food thermometer to ensure the internal temperature reaches 165°F (74°C).
7. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
8. Place the drained chicken on a baking sheet, loosely cover with foil, and keep warm in the preheated oven or warming drawer while frying the remaining batches.
9. Serve the crispy fried chicken hot and enjoy!

Tip:

In deep-frying, food is fully submerged in oil, while in pan-frying, it’s partially submerged, requiring flipping for even cooking. With 3 cups of oil, you’ll achieve a 1/2-inch depth in a 10-inch skillet, ideal for pan-frying.