Classic Southern Fried Chicken: Crispy, Juicy, and Irresistible

Classic Southern Fried Chicken is the epitome of crispy, golden perfection. This well-loved meal is a comfort food masterpiece, with tender, juicy chicken wrapped in a crunchy, well-seasoned crust. This recipe is sure to be delicious whether you're serving it for a weekend get-together or a family supper.

Ingredients:
1 whole chicken (cut into 8 pieces)
2 cups buttermilk
2 cups all-purpose flour
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (adjust to taste)
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
Vegetable oil (for frying)

Essential Utensils:
A huge cast-iron skillet or a deep fryer
Meat thermometer and tongs
 Bowls for mixing
Wire rack (to remove extra oil)
Paper towels

Time Spent Preparing:
Four hours of marinating (or overnight for optimal effects)
15 minutes for preparation
20 to 25 minutes for cooking
About 4 hours and 40 minutes in total

Directions:
To marinate the chicken:
Put the pieces in a big bowl and pour buttermilk over them.  To tenderise and flavour the beef, place it in the refrigerator for at least four hours or overnight.

To make the coating:
Combine the flour, paprika, cayenne, onion and garlic powders, paprika, salt, black pepper, thyme, and oregano in a big bowl.

Dredge the Chicken: 
Take the chicken out of the buttermilk and allow any extra to fall off.  Press to attach after completely coating each piece in the flour mixture.  For a crispier crust, let the coated chicken sit for ten minutes.

Fry to perfection:
By heating oil to 350°F (175°C) in a skillet or deep fryer.  Do not overcrowd; instead, cook the chicken in batches for 12 to 15 minutes, rotating it occasionally, until it is golden brown and the internal temperature reaches 165°F (74°C).  Use paper towels or a wire rack to drain.

Serve and Savour!
Serve hot, accompanied by coleslaw, or mashed potatoes.

Nutritional Info (Per Serving)
Calories: 450
Carbs: 25g
Protein: 35g
Fat: 22g
Fiber: 2g
Sugar: 2g

Pro Tip for Extra Crispy Fried Chicken: 
Double-dredge the chicken by dipping it in buttermilk twice after the initial coating and then again in flour for the crispiest Southern fried chicken ever.  This produces a crunchy, extra-thick crust that keeps its crispness longer!