A Southern classic, fried chicken is made by marinating chicken pieces in buttermilk, coating them in seasoned flour, and frying them. Its crisp exterior and juicy interior make it a favorite for picnics and family meals.
Marinate the chicken in buttermilk in the refrigerator for at least 2 hours, preferably overnight.
Mix the flour, ground red pepper, garlic powder, black pepper, and salt.
Remove the chicken from the buttermilk and coat it thoroughly in the seasoned flour.
Heat the oil over medium heat. Fry the chicken for 20–22 minutes, until golden on all sides and cooked through.
Drain off excess oil on paper towels and serve hot.
Store in a covered container in the refrigerator for 2 days. Reheat in the oven to help retain some of the crispness.
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