Southern Buttermilk Fried Chicken (Print Version)

# Ingredients:

→ Chicken and Marinade

01 - 8 pieces of bone in, skin on chicken, thighs and legs preferred
02 - 2 cups buttermilk
03 - 1 teaspoon salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried mustard
07 - ½ teaspoon paprika

→ Flour Coating

08 - 2 cups all-purpose flour
09 - 1½ teaspoon garlic powder
10 - 1½ teaspoon paprika
11 - 1½ teaspoon onion powder
12 - 1½ teaspoon salt
13 - 1½ teaspoon dried thyme
14 - 1½ teaspoon dried basil
15 - 1 teaspoon cayenne pepper
16 - 1 tablespoon baking powder

→ For Frying

17 - 4 cups Vegetable oil, enough for frying

# Instructions:

01 - Place your chicken pieces in a large bowl and season them with salt, pepper, garlic powder, dried mustard, and paprika. Mix everything together to make sure each piece is evenly coated. Then pour the buttermilk over the chicken and give it a good stir until all pieces are completely covered in the buttermilk mixture.
02 - Cover the bowl and pop it in the refrigerator for at least 1 hour. If you want extra flavorful, tender chicken, let it hang out overnight in the fridge - the longer it marinates, the better it'll taste!
03 - When you're ready to cook, grab a shallow dish and whisk together the flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until well combined.
04 - Pour the vegetable oil into a deep fryer or large, heavy pot (like a Dutch oven) and heat it to around 340°F. Using a candy thermometer helps maintain the right temperature - not too hot that the outside burns before the inside cooks, but hot enough to get that perfect crispy crust.
05 - Take each piece of chicken from the buttermilk marinade, letting the excess drip off, then thoroughly dredge it in the seasoned flour mixture. Make sure each piece gets a good, even coating all over.
06 - Carefully lower 4-5 pieces of chicken into the hot oil - don't crowd the pot or the temperature will drop too much. Fry the chicken, turning occasionally, until it's golden brown and cooked through, about 15 minutes per batch. The internal temperature should reach 170°F when tested with a meat thermometer.
07 - Once the chicken is done, transfer it to a wire rack set over a baking sheet to drain. This keeps the coating crispy instead of getting soggy on paper towels. Let it rest for a few minutes before serving.

# Notes:

01 - The overnight marinade makes a huge difference in flavor and tenderness - try to plan ahead if possible.
02 - Adding baking powder to the flour coating helps create extra crispy skin.
03 - Maintaining a consistent oil temperature is key - too hot and the coating burns, too cool and the chicken gets greasy.
04 - Letting the chicken rest on a wire rack after frying keeps it crispy all around.

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