Georgia Fried Chicken Sunday Supper
Buttermilk-brined, cast-iron fried chicken with a crackling crust, the centerpiece of many Georgia Sunday dinner tables.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Cast-iron skillet
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 18
- protein
- 36
- calories
- 480
Instructions
- 1
Mix the chicken, buttermilk, and hot sauce in a bowl. Cover and refrigerate for at least 4 hours or overnight.
- 2
In a separate bowl, mix the flour, paprika, garlic powder, salt, and pepper.
- 3
Take the chicken out of the buttermilk. Let the excess liquid drip off.
- 4
Coat each piece thoroughly in the seasoned flour.
- 5
Heat 1.5 inches of oil in a cast-iron skillet to 325–350°F.
- 6
Fry the chicken in batches, turning occasionally. Cook 12–15 minutes per batch until deep golden and cooked through.
- 7
Drain the chicken on a wire rack set over paper towels.
- 8
Sprinkle with a pinch of salt while still hot, then serve.
Chef's tips
Soak the chicken in buttermilk overnight for tenderness and flavor. Keep the oil around 325–350°F using a thermometer so the crust does not burn.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in a 375°F oven on a wire rack until warmed and re-crisped, about 15 minutes.
Common mistakes to avoid
- •Skipping the buttermilk soak, which makes the meat less tender.
- •Frying at too high heat, which browns the crust before the inside cooks.
Serving suggestions
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