Ingredients:
8 chicken pieces (drumsticks, thighs, or breasts)
2 cups buttermilk
2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper (optional)
1 tsp salt
1 tsp black pepper
Vegetable oil for frying
Instructions:
Marinate Chicken:
Place chicken in a large bowl and pour buttermilk over it.
Cover and refrigerate for at least 2 hours (overnight for best results).
Prepare Coating:
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat the Chicken:
Remove chicken from buttermilk and let excess drip off.
Dredge each piece in the seasoned flour mixture, pressing gently to coat evenly.
Heat Oil:
Pour oil into a large, deep skillet or Dutch oven, about 2–3 inches deep.
Heat to 350°F (175°C).
Fry Chicken:
Fry chicken in batches, without overcrowding the pan.
Cook for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
Drain and Serve:
Transfer to a wire rack or paper towels to drain excess oil.
Serve hot.
Perfect for any occasion!
