Ingredients
Scale
- 4–6 pieces chicken (legs, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp garlic powder
- Salt and pepper
- Oil for frying
Instructions
- Marinate chicken in buttermilk for 4 hours.
- Coat in seasoned flour and fry for 6-8 minutes per side.
- Let rest, then fry again for 2-3 minutes until extra crispy.
- Serve with creamy mashed potatoes, green beans cooked with bacon, and fried green tomatoes