Southern Fried Chicken



  • 3 cups buttermilk, divided

  • 3 teaspoons kosher salt, divided

  • 1 teaspoon coarsely ground pepper, divided

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

  • Oil for deep-fat frying

  • 2 cups all-purpose flour

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika



  • In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight.

  • In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.

  • Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.