Description
Fried chicken has been winning hearts for generations. Its roots stretch across cultures, from Southern soul food in the U.S. to Korean fried chicken with its crunchy glaze. This recipe brings together a timeless cooking technique with a modern touch, tenderizing the chicken with buttermilk. The result? Juicy meat inside a crispy crust that’s impossible to resist. Whether it’s for Sunday dinners or game-day feasts, this dish brings people together like no other.
Ingredients
Units
Scale
- 8 Chicken pieces (drumsticks, thighs, wings—your pick)
- 2 cups Buttermilk (enough to soak the chicken and let the flavors seep in)
- 1-2 cups Flour
- 2 tablespoons Garlic powder
- 1 tablespoon Paprika
- 2 teaspoons dried mixed herbs
- 2 teaspoons Onion powder
- Salt & pepper to taste
Instructions
- Pat the pieces dry (crispy skin loves dry chicken).
- Toss them into a zip-top bag and drown them in buttermilk.
- Let it chill in the fridge for an hour.
- Mix flour with all the spices.
- Take the buttermilk-soaked chicken and let any excess drip off.
- Toss it into your spiced flour, making sure every inch gets a nice, even coat.
- Heat your oil (you’re looking for around 350°F if you’re fancy with a thermometer).
- Fry the chicken pieces until they’re golden, crispy, and cooked all the way through.
- Let them drain on a wire rack or some paper towels to keep that crust perfectly crisp.
- Pair your fried chicken with whatever makes you happiest, maybe some creamy coleslaw, buttery mashed potatoes, or just a pile of hot, salty fries.
Notes
Created, prepared, tried, and tested by Rochelle from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 655
- Sugar: 4.3 g
- Sodium: 279.3 mg
- Fat: 12.8 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 39.8 g
- Fiber: 2.1 g
- Protein: 89.3 g
- Cholesterol: 273.7 mg
