Ingredients & Their Purpose

• 2 cups all-purpose flour – The base of the batter, forming the crispy outer crust.
• 2 teaspoons black pepper – Adds earthy heat and balance.
• 2 teaspoons paprika – Infuses a mild smokiness and gives golden color.
• 4 teaspoons garlic salt – A savory boost that seasons every bite thoroughly.

 Step-by-Step Instructions

1. Prepare the Chicken: Rinse chicken pieces and pat dry. Optional: Soak in buttermilk for 2+ hours or overnight.
2. Make the Batter: Mix flour, black pepper, paprika, and garlic salt in a large bowl until evenly combined.
3. Dredge the Chicken: Coat chicken thoroughly in the seasoned flour, pressing the coating on firmly.
4. Rest Before Frying: Let dredged chicken rest on a rack or tray for 10–15 minutes to help the coating adhere.
5. Fry: Heat oil to 350°F (175°C). Fry chicken in small batches for 12–15 minutes, or until golden and internal temp hits 165°F (74°C).
6. Drain and Serve: Place fried chicken on a wire rack over paper towels. Let rest a few minutes before serving.

 Why This Recipe Is Loved

• Crispy and flavorful coating every single time
• Authentic Southern flavor with simple pantry ingredients
• Perfect for any cut—drumsticks, thighs, wings, or boneless pieces

 Pro Tips for Southern Fried Chicken Success

• Use buttermilk to tenderize and flavor the chicken.
• Let it rest after dredging for better coating adhesion.
• Fry in batches to maintain oil temperature and crispiness.
• Use a thermometer to avoid under or overcooking.

 Serving Suggestions

• Classic sides like buttermilk biscuits and collard greens
• Mashed potatoes and gravy for a hearty combo
• Mac and cheese with sweet corn or fried okra
• A drizzle of hot honey or a scoop of tangy coleslaw
• Finish it off with a glass of sweet iced tea