Ingredients
Scale
- 3–4 pounds bone-in chicken pieces (thighs, drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Vegetable or peanut oil for frying
Instructions
- In a large bowl, combine buttermilk, salt, pepper, and cayenne. Submerge chicken pieces and marinate for at least one hour (ideally overnight).
- In another bowl, mix flour with additional salt and pepper.
- Heat oil in a skillet to about 350°F (175°C).
- Remove chicken from marinade; let excess drip off. Dredge each piece in the seasoned flour until fully coated.
- Fry chicken in batches until golden brown and cooked through, about 12-15 minutes per side.
- Drain on paper towels before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (approximately 170g)
- Calories: 380
- Sugar: 0g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg