Southern Fried Chicken

By Kim Ragosta @littlehouseintheforest

Ingredients

4-5 lbs chicken legs

4 cups buttermilk

3 cups all purpose flour

1 tsp baking powder

1 tsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp fresh ground black pepper

Vegetable oil for frying

Directions

In a gallon sized ziplok bag add chicken and buttermilk. Seal bag and pop in fridge for about 8 hours. When ready to cook turn oven up to 325 F and put all other ingredients (except oil) in a large bowl and whisk until combined. Take chicken out of bag one at a time and dip into flour mixture completely coating chicken. Really press chicken into flour on both sides to be sure chicken is nicely coated. Transfer chicken to a large plate to prepare for frying. Heat a large cast iron skillet or dutch oven over medium high heat with about 2 inches of oil until oil reaches about 350 F (use a candy thermometer). Put a few pieces of chicken in oil (do not overcrowd) and fry until golden brown on both sides. Place chicken on baking sheet after frying. Do this with all of the chicken. After frying is complete, bake chicken in oven for 15-20 minutes or until chicken is cooked through. Serve immediately and enjoy!

*please be mindful of allergies to any ingredients

*great with any southern sides such as mashed potatoes, corn, mac n cheese, fried okra, coleslaw, beans, pickles, etc.