Deep South Fried Chicken

Ingredients and Weight:

• 1 (3 1/2- to 4-pound) whole chicken, cut into 8 pieces
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup buttermilk
• 1 cup vegetable oil, for frying

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (out of 5)

Preparation Method Steps:

1. In a shallow bowl, combine the flour, cornmeal, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using).
2. In a separate bowl, whisk together the buttermilk and 1/2 cup of the seasoned flour mixture.
3. Dip the chicken pieces in the buttermilk mixture, then coat thoroughly with the remaining seasoned flour mixture.
4. Place the chicken pieces on a wire rack and let rest for 15-20 minutes, or up to 30 minutes.
5. In a large Dutch oven or deep fryer, heat the vegetable oil to 350°F (175°C).
6. Carefully place the chicken pieces in the hot oil and cook until golden brown and cooked through, about 45-50 minutes.
7. Remove the chicken from the oil and drain on paper towels.

Nutritional Information:

One serving (1/8 of the chicken) contains approximately:

• Calories: 300
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 450mg
• Carbohydrates: 15g
• Protein: 25g

Dish Characteristics:

• Crispy and golden brown exterior
• Tender and juicy interior
• Classic American comfort food flavor

User Comments:

• "This fried chicken is absolutely delicious! The buttermilk marinade makes it so tender and flavorful."
• "The perfect dish for a family gathering or special occasion."
• "I love the crispy skin and the juicy meat. This recipe is a keeper!"
• "This is the best fried chicken I've ever had. The seasoning is perfect."
• "I highly recommend this recipe to anyone who loves fried chicken."

Special Precautions and Tips:

• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
• For a spicier chicken, add more cayenne pepper to the seasoned flour mixture.
• Let the chicken rest for at least 15 minutes before frying. This will help the coating adhere to the chicken.
• Don't overcrowd the Dutch oven or deep fryer. This will lower the oil temperature and result in soggy chicken.