Dr. Martin Luther King Jr.'s Favorite Southern Pan-Fried Chicken

Name: Dr. Martin Luther King Jr.'s Favorite Southern Pan-Fried Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 195 min
Yield: 8 servings
Cuisine: American,Southern
Ingredients: 2 (3-pound) whole chickens, cut into 8 pieces each; 2 cups buttermilk; 1 tablespoon garlic powder, more to taste; 1 tablespoon onion powder, more to taste; 2 teaspoons cayenne pepper, more or less to taste; 1 teaspoon sweet paprika, more to taste; 1 1/2 teaspoons kosher salt; Freshly ground black pepper, to taste; Peanut, canola, or vegetable oil; 2 1/2 cups all-purpose flour, more as needed; 1 teaspoon kosher salt, more as needed; 1 teaspoon freshly ground black pepper

Chef Alexander Smalls prepares a classic pan-fried chicken, a beloved dish of Dr. King.

⭐ 4.4 (52 reviews) Prep: 30 minCook: 45 minTotal: 195 minYields: 8 servings

Category Tags:

Dinner

Cuisine Tags:

American Southern

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Instructions

Rinse and pat dry chicken pieces.
Whisk buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and pepper in a large bowl, then add chicken and toss to coat.
Cover and refrigerate the marinated chicken for at least 2 hours or overnight.
Remove chicken from the marinade (discard marinade) and let it come to room temperature.
Combine flour, salt, and pepper on a wide plate.
Dredge chicken pieces in the seasoned flour, shaking off excess.
Fill a large skillet halfway with oil and heat to 350F.
Working in batches, fry chicken for 8-10 minutes per side until golden brown and an internal temperature of 165F is reached, adjusting heat as needed.
Drain fried chicken on a rack or paper towels, sprinkle lightly with salt, and serve immediately.

Nutritional Info (per serving)

Calories: 1150 kcal

Carbohydrate: 35 g

Cholesterol: 302 mg

Fiber: 2 g

Protein: 99 g

Saturated Fat: 16 g

Sodium: 1125 mg

Sugar: 3 g

Fat: 65 g

Unsaturated Fat: 0 g