Spice-Rubbed Southern Fried Chicken
By Shaylie
Zest Factor: Medium
Take note that the chicken needs to marinate in the spice rub for 24 hours before cooking.
- 4
Ingredients
- 1 tablespoon salt
- 2 teaspoons freshly ground pepper
- 1/4 cup brown sugar
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 tablespoon cayenne pepper
- 8 to 10 bone-in, skinless chicken thighs and drumsticks
- canola oil, as needed
- buttermilk, as needed
- all-purpose flour, as needed
Preparation
Step 1
In a small bowl, combine all the spices. Coat each chicken piece liberally with the spices. Transfer to a large Ziploc bag. Place in the refrigerator, and let marinate for at least 24 hours.
In a cast iron pan, fill halfway with canola oil, and warm over medium-high heat. In a large bowl, add buttermilk. In another large bowl, add flour. Dip each piece of chicken into flour, buttermilk and back into the flour. Add to the warmed oil, turning it down if it is too hot. Working in batches if necessary to prevent overcrowding, cook chicken until golden brown on each side, turning occasionally until done, about 10 to 12 minutes. Make sure the chicken pieces register 180° on a meat thermometer. Sprinkle with salt, and drain on a papertowel lined plate.