Ingredients
Equipment
Method
Instructions:
- Begin by placing the chicken thighs and legs in a large mixing bowl. Pour the buttermilk over the chicken, ensuring each piece is fully submerged. Season with a pinch of salt and pepper, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight if you have the time.
- In another mixing bowl, combine the self-rising flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder, and onion powder. Mix well until all the seasonings are evenly distributed throughout the flour.
- In a deep frying pan or Dutch oven, add enough oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. Shake off any excess flour before placing the chicken in the hot oil.
- Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.
- Once the chicken is cooked, transfer it to a wire rack to drain excess oil. Allow it to cool slightly before serving.
Notes
- Patience is key for perfect frying; ensure consistent oil temperature.
- Leftovers can be stored in an airtight container for up to 3 days.
- Reheat in an oven to restore crispiness.