Classic Spicy Southern Fried Chicken Recipe

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 3 large eggs
• 7 dashes hot sauce
• 2 tablespoons kosher salt, divided
• 2 tablespoons freshly ground black pepper, divided
• 2 cups all-purpose flour
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 quart vegetable oil for frying, or as needed

Directions:

1. In a large bowl, combine chicken, buttermilk, eggs, hot sauce, 1 tablespoon of salt, and 1 tablespoon of black pepper. Stir until the chicken is well coated. Cover and refrigerate for at least 20 minutes, or up to overnight.
2. In another large bowl, combine the flour, remaining 1 teaspoon of salt, remaining 1 tablespoon of black pepper, onion powder, garlic powder, paprika, oregano, and cayenne pepper. Whisk until well combined.
3. Set a wire rack over a rimmed baking sheet for easy draining of the chicken after coating.
4. Remove the chicken from the refrigerator. Working with one piece at a time, remove a piece of chicken from the marinade, allowing any excess to drip off, then dredge it in the seasoned flour mixture. Coat each piece evenly, pressing the flour mixture onto the chicken. Place the coated chicken pieces onto the prepared wire rack.
5. Once all pieces are coated, dredge and press each piece a second time for an extra crispy crust, then return the chicken to the wire rack.
6. Pour vegetable oil into a large Dutch oven to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350F (175C).
7. Place a clean wire rack over a paper towel-lined baking sheet for draining the fried chicken.
8. Carefully add a few pieces of chicken to the hot oil, being sure not to overcrowd the pan. Fry the chicken, turning once or twice, until the outside is golden brown, and the juices run clear. The chicken should take about 10 to 15 minutes to cook. Use an instant-read thermometer to ensure the internal temperature reaches 165F (74C) near the bone.
9. Maintain the oil temperature around 320F (160C) throughout the cooking process for the best results. Once the chicken is cooked, remove it from the oil and place it on the prepared wire rack to drain.
10. Return the oil to 350F (175C) before frying the remaining pieces of chicken, repeating the process until all the chicken is cooked.
11. Serve immediately for the best flavor and texture.

Nutrition Facts (per serving):

• Calories: 503
• Fat: 29g (37% Daily Value)
• Saturated Fat: 5g (26% Daily Value)
• Cholesterol: 148mg (49% Daily Value)
• Sodium: 1158mg (50% Daily Value)
• Total Carbohydrates: 29g (11% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 3g
• Protein: 31g (62% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 114mg (9% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 391mg (8% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.