This classic Southern dish has been spiced up with a hint of Atlanta flavor. The chicken is marinated in a mixture of spices and buttermilk, then fried in a hot skillet to give it a crispy, crunchy coating. The result is a delicious and flavorful dish that is sure to make your taste buds tingle.
Ingredients
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4 lbs Chicken
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2 cups Buttermilk
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1 tbsp Cayenne pepper
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1 tbsp Garlic powder
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1 tbsp Paprika
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1 tsp Salt
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1 tsp Black pepper
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1 cup Flour
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1 cup Cornmeal
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1 cup Vegetable oil
Southern
fried chicken
Atlanta
Main Course
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- short description
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Marinate the chicken in the buttermilk mixture for 1 hour.
Mix together the flour, cornmeal, cayenne pepper, garlic powder, paprika, salt, and pepper.
Heat the oil in a large skillet over medium-high heat.
Dredge the chicken in the flour mixture and place in the hot skillet.
Fry for about 15 minutes, flipping once, until the chicken is cooked through and golden brown.
- detailed description
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Marinate the chicken in the buttermilk mixture for 1 hour. To make the buttermilk mixture, combine the buttermilk, cayenne pepper, garlic powder, paprika, salt, and pepper in a large bowl. Add the chicken and mix to coat. Cover the bowl with plastic wrap and let sit in the refrigerator for 1 hour.
Mix together the flour, cornmeal, cayenne pepper, garlic powder, paprika, salt, and pepper in a shallow dish. Stir to combine.
Heat the oil in a large skillet over medium-high heat. The oil should be hot enough that a drop of the flour mixture sizzles when dropped into the pan.
Dredge the chicken in the flour mixture and place in the hot skillet. Fry for about 15 minutes, flipping once, until the chicken is cooked through and golden brown.
Remove the chicken from the skillet and let cool on a wire rack. Serve with your favorite sides and enjoy!
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