Ingredients
Scale
- 4 pounds of chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Start by rinsing your chicken pieces and patting them dry. In a large bowl, pour the buttermilk and season it with a pinch of salt. Submerge the chicken in the buttermilk, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for tenderness and flavor.
- In a shallow dish, combine the all-purpose flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the spices.
- Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres well. Place the coated chicken on a wire rack and rest for about 10 minutes.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken pieces, skin side down, frying in batches if necessary. Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through. Check that the internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Let the chicken rest for 5 minutes before serving.
Notes
- Use a thermometer to maintain oil temperature at 350°F for even cooking.
- Do not overcrowd the pan; fry in batches if necessary.
- For extra crispiness, double-dredge the chicken—dip in buttermilk, coat in flour, then dip again in buttermilk and flour.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: None
Nutrition
- Serving Size: 1 piece (around 4 oz)
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg