Southern/Soul Food · medium
Southern Fried Chicken
Crispy Southern-fried chicken soaked in seasoned buttermilk, then fried to a golden crunch. Plan ahead: the chicken needs at least 1 hour (overnight preferred) in the buttermilk marinade before frying.
- 1 hr 40 min
- Total
- 4
- Serves
- $16.50
- Est. cost
- 520
- Cal/serving
Parent noteThe ultimate kid-friendly dinner. Skip the cayenne for mild palates. Great cold in lunchboxes the next day.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Pieces (thighs & drumsticks)3 lbs
- Buttermilk2 cups
- All-Purpose Flour2 cups
- Paprika2 tsp
- Garlic Powder1 tsp
- Onion Powder1 tsp
- Vegetable Oil (for frying)4 cups
- Hot Sauce (optional)1 tbsp
Method
- 01
Soak chicken pieces in buttermilk with hot sauce, garlic powder, and salt for at least 1 hour (overnight is best).
- 02
Mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper in a wide dish.
- 03
Remove chicken from buttermilk. Dredge each piece thoroughly in the seasoned flour, pressing to adhere.
- 04
Heat vegetable oil to 325°F in a heavy pot. Fry chicken in batches for 12-15 minutes, turning once, until golden and internal temp reaches 165°F.
- 05
Drain on a wire rack. Let rest 5 minutes before serving with coleslaw and cornbread.
- 520
- Calories
- 38g
- Protein
- 28g
- Carbs
- 28g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
