What is it about “Southern” fried chicken that is so amazing? In addition to the spicy flavor, it seems that Southern fried chicken always has an incredibly crispy outside and super-tender inside, but how is it done?
The secret is in a buttermilk marinade. The lactic acid in buttermilk is a great meat tenderizer, and its tangy flavor deliciously complements the coating on the chicken.

Ingredients
1 whole chicken, cut into 8 pieces
1 quart buttermilk
7 cloves garlic, minced into a paste
2½ teaspoons salt
½ teaspoon pepper
2½ cups flour
½ cup cornstarch
2 teaspoons paprika
4 to 6 cups canola or vegetable oil

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