Real Southern Fried Chicken
"As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia..."
INGREDIENTS
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3 cups buttermilk, divided
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3 teaspoons kosher salt, divided
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1 teaspoon coarsely ground pepper, divided
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1 broiler/fryer chicken (3 to 4 pounds), cut up
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Oil for deep-fat frying
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2 cups all-purpose flour
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon paprika
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