This is real-deal, grandma-approved Southern fried chicken. The secret? A buttermilk soak for tenderness, a seasoned flour dredge for that iconic crust, and frying in batches for that crispy outside, juicy inside finish. No shortcuts. Just the good stuff.

Ingredients:

For the chicken:

• 1 whole chicken (about 3–4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 2 tsp hot sauce (optional but adds flavor)
• Salt and pepper

For the flour coating:

• 2 cups all-purpose flour
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 2 tsp salt
• 1 tsp black pepper

For frying:

• Vegetable oil or peanut oil (enough to fill pot or skillet halfway)

Instructions:

1. Prep the chicken:
   Season chicken pieces generously with salt and pepper. In a large bowl, mix buttermilk and hot sauce. Add the chicken, cover, and refrigerate for at least 4 hours or overnight (best flavor and texture).

2. Make the flour mix:
   In another bowl, mix flour with all the seasonings. Stir well to evenly distribute.

3. Dredge the chicken:
   Remove chicken from buttermilk (let excess drip off), then dredge in the seasoned flour. Press the flour into the chicken to coat thoroughly. Place on a wire rack and let it sit for 15–20 minutes — this helps the crust stick when frying.

4. Heat the oil:
   Fill a deep skillet or Dutch oven halfway with oil and heat to 325–350°F (165–175°C). Use a thermometer for accuracy — temperature is key.

5. Fry the chicken:
   Work in batches. Fry dark meat pieces (thighs, legs) for about 13–15 minutes and white meat (breasts, wings) for 10–12 minutes, turning once. Don’t crowd the pan. Adjust heat as needed to keep oil steady.

6. Drain and rest:
   Place fried chicken on a wire rack over a baking sheet. Let rest 5–10 minutes before serving — this keeps it crispy and juicy.