@betterwithbiscuits: Crispy Southern Fried Chicken! A southern Sunday staple. Southern Fried Chicken - 2, 3.5lb chickens cut into 8 pieces each - Season both sides with: salt, pepper, onion and garlic powder, and Chef Paul’s Poultry Magic - Cover with buttermilk (about 2 cups) - Add 2 Tbsp hot sauce (optional) - Allow to marinate for at least 4-6 hours ( I prefer over night). - Oil for frying: I like peanut or vegetable - Fill skillet or dutch oven 1/3 of the way full with oil and allow to come to 360 degrees before dropping chicken. - Heat oil over medium heat to avoid burning. - Breading Mixture - 4 cups self rising flour - 1 Tbsp salt - 2 tsp pepper - 3 tsp garlic powder - 1 tsp paprika * Divide mixture in half so you have fresh breading when first batch gets too clumpy. - Fry in batches - Dark meat: internal temp of 170 - White meat: internal temp of 165 Notes * To avoid dropping the temp of the oil too rapidly, pull chicken out of fridge 45 mins before starting to fry. * Strain oil between batches to remove any loose pieces of crust to keep the oil clean * Place cooked chicken on wire rack to avoid loosing the breading from it steaming up against a plate or paper towel. Enjoy! - Dylan Better With Biscuits #friedchicken #recipeideas #sundaydinner #southerncooking #fyp

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Sunday 08 November 2026 18:44:06 GMT