This classic Southern fried chicken recipe from Nashville is sure to be a crowd pleaser. The chicken is marinated in buttermilk and hot sauce and then coated in a crunchy cornmeal and flour mixture before being fried to perfection. Serve your fried chicken with mashed potatoes and gravy for a complete meal.
Ingredients
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4 lbs Chicken pieces
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2 cups Buttermilk
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0.25 cup Hot sauce
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2 cups Cornmeal
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1 cup Flour
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1 tbsp Salt
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1 tsp Ground black pepper
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0.5 tsp Garlic powder
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0.5 tsp Onion powder
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0.5 tsp Paprika
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0.25 tsp Cayenne pepper
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0.25 tsp Dried thyme
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0.25 tsp Dried oregano
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0.25 tsp Ground sage
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2 quarts Vegetable oil
Southern
fried chicken
Buttermilk
Cornmeal
Main Course
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- short description
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Marinate chicken in buttermilk and hot sauce for 1 hour.
Combine cornmeal, flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, thyme, oregano, and sage in a bowl.
Coat chicken pieces in the cornmeal mixture.
Fry chicken in hot oil for about 30 minutes.
- detailed description
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Start by marinating the chicken in a bowl of buttermilk and hot sauce for at least 1 hour.
Combine the cornmeal, flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, thyme, oregano, and sage in a bowl.
Once the chicken has finished marinating, remove it from the bowl and coat it in the cornmeal mixture.
Heat the oil in a large pot or deep fryer to 375°F.
Carefully place the chicken pieces in the hot oil and fry for about 30 minutes, or until golden brown and cooked through.
Remove the chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil. Serve hot.
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