Traditional Southern Fried Chicken

Tap an ingredient or step to check it off.

1. 1Step 1: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
2. 2Step 2: Add peanut oil to a cast iron skillet and heat over medium low.
3. 3Step 3: Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
4. 4Step 4: Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
5. 5Step 5: Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
6. 6Step 6: Dredge each chicken piece in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
7. 7Step 7: Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
8. 8Step 8: Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
9. 9Step 9: Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
10. 10Step 10: Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
11. 11Step 11: Transfer the breasts to the lined sheet pan when done.
12. 12Step 12: Serve after chicken has cooled 10 minutes.