Dr. Martin Luther King Jr.'s Favorite Southern Pan-Fried Chicken
Ingredients
Main
- 2 (3-pound) whole chickens, cut into 8 pieces each
For Marinade
- 2 cups buttermilk
- 1 tablespoon garlic powder, more to taste
- 1 tablespoon onion powder, more to taste
- 2 teaspoons cayenne pepper, more or less to taste
- 1 teaspoon sweet paprika, more to taste
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper, to taste
For Frying
- Peanut, canola, or vegetable oil
- 2 1/2 cups all-purpose flour, more as needed
- 1 teaspoon kosher salt, more as needed
- 1 teaspoon freshly ground black pepper
Instructions
- 1
Marinate the chicken - Gather the ingredients. Rinse the chicken pieces under cool water and pat dry.
- 2
Marinate the chicken - In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.
- 3
Marinate the chicken - Refrigerate, covered, for at least 2 hours, preferably overnight.
- 4
Fry the chicken - Remove the chicken from the marinade, shaking off any excess. Place on a platter or plate (discard the marinade). Let the chicken come to room temperature. Meanwhile, gather the remaining ingredients.
- 5
Fry the chicken - Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F.
- 6
Fry the chicken - Add the flour, salt, and pepper to a wide rimmed plate and. Stir to combine.
- 7
Fry the chicken - Dredge the chicken pieces in the seasoned flour, shaking off any excess and transfer to another plate or platter.
- 8
Fry the chicken - Once the oil has reached the right temperature, working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, 8 to 10 minutes (smaller pieces may need less time).
- 9
Fry the chicken - Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, 5 to 6 minutes more (larger pieces may need more time). Adjust the heat to maintain the oil temperature, if necessary.
- 10
Fry the chicken - Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.