Deliciously simple and crazy crunchy, this classic Southern Fried Chicken recipe lives up to the hype. It is super tender and juicy; everything fried chicken should be!
3poundsbone-in chicken(7-8 pieces of breasts, thighs, and legs)
2teaspoonsgarlic powder
2teaspoonssmoked paprika
2teaspoonsdry mustard
2tablespoonsall purpose seasoning
1teaspoononion powder
1teaspoonblack pepper
2teaspoonssalt
vegetable oil2 inches in a large skittle or Dutch oven
Instructions
Make the marinade. In a large mixing bowl, whisk together the buttermilk, mustard, salt, pepper, and smoked paprika.
Marinade the chicken. Place the chicken in the bowl with the marinade, toss to coat, cover the bowl with plastic wrap, and chill in the fridge for 4-6 hours.
Make the breading. Whisk together the flour, onion powder, poultry seasoning, and garlic powder.
Dredge. Remove the chicken from the fridge and dredge each piece in the flour mixture before placing it on a wire rack. Let the chicken sit on the rack for about 15 minutes to allow the flour mixture to soak up the buttermilk mixture which will give you that great crispy flakey texture when frying your chicken.
Fry. Heat the oil in a large heavy-bottomed skillet or Dutch oven to 350-360°F and fry the chicken for 8-10 minutes on either side or until a meat thermometer inserted into the largest piece reads 165°F. Do not crowd the pan. Fry in batches if you need to.
Drain the oil. Transfer the fried chicken to a plate lined with paper towels to allow the oil to drain off.
Notes
To air fry this fried chicken recipe, preheat the air fryer to 375 degrees F. and then place the chicken in a single layer on the bottom of the air fryer pan. Bake for four minutes, turn, and bake for another four or until the internal temperature reaches 165 degrees F.