Ingredients
Method
Marinate the Chicken:
- In a large bowl, whisk together buttermilk, salt, paprika, cayenne, garlic powder, and onion powder. Add the chicken pieces and ensure they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Make the Flour Coating:
- In another large bowl, mix the flour with paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. This seasoned mix gives the chicken its signature flavor and crunch.
Heat the Oil:
- Pour oil into a deep heavy pot or fryer and heat it to 350°F (175°C). Use a thermometer for consistent results.
Dredge the Chicken:
- Remove each piece of chicken from the buttermilk marinade, let the excess drip off, then coat thoroughly in the seasoned flour mixture. For extra crunch, dip the floured chicken back into the buttermilk and then again into the flour.
Fry the Chicken:
- Carefully place the chicken pieces into the hot oil without overcrowding the pot. Fry in batches for 12–15 minutes, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).
Drain and Rest:
- Remove the chicken from the oil and let it rest on a wire rack or paper towels to drain excess oil. Let cool for a few minutes before serving.
Serve and Enjoy:
- Serve hot with your favorite sides like mashed potatoes, coleslaw, biscuits, or mac and cheese.