Ingredients:
- 8 pieces chicken (thighs, drumsticks, or breasts)
- 1 cup buttermilk (or 1 tsp milk mixed with 1 tsp vinegar as a substitute)
- 2 tbsp pickle juice
- 1 tbsp Tabasco sauce (or hot sauce of choice)
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp dried oregano
- Oil for frying (peanut or vegetable oil recommended)
Instructions:
1. Marinate the Chicken: In a large bowl, whisk together the buttermilk, pickle juice, Tabasco sauce, and egg. Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Prepare the Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and oregano. Mix well.
3. Bread the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to coat. Dip back into the marinade, then coat again in the flour mixture for an extra crispy crust. Place on a wire rack or baking sheet and let sit for 5 minutes to set the coating.
4. Fry to Perfection: Heat oil in a deep fryer or large skillet to 350°F (175°C). Carefully add 2-3 chicken pieces at a time, avoiding overcrowding. Fry boneless pieces for 7-8 minutes and bone-in pieces for 10-12 minutes, or until golden brown and internal temperature reaches 165°F (74°C). Drain on a paper towel-lined plate or wire rack.
5. Serve and Enjoy: Keep the fried chicken warm in a 250°F (120°C) oven on a wire rack over a baking sheet while frying the rest. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
This Southern-style fried chicken is crispy on the outside, juicy on the inside, and packed with flavor. Perfect for family dinners, picnics, or any occasion!
