Ingredients
Scale
- 4 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional for heat)
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 1 hour or overnight.
- In a large shallow dish, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne (if using), dried thyme, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture. For extra crispiness, repeat the process with a second coat.
- Heat vegetable oil in a deep skillet or cast-iron pan to approximately 350°F (175°C). Carefully add chicken pieces, skin side down, and fry until golden and cooked through, about 15–18 minutes, turning occasionally.
- Transfer fried chicken onto a wire rack or paper towels to drain excess oil. Rest for 5 minutes before serving for maximum crispiness.
Notes
- For added flavor, consider including your favorite herbs or spices in the flour mixture.
- Ensure oil temperature remains steady for evenly cooked, crispy chicken.
- Use a food thermometer to check internal temperature; it should reach 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days. Reheat in a preheated oven at 375°F for 10–15 minutes to retain crispiness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 piece (about 120g)
- Calories: 420 kcal Kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 130mg