Ingredients
Scale
- 4 pounds of chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1 cup cornmeal
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and onion powder to create a marinade.
- Place chicken pieces into the marinade, ensuring they are covered. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- In another bowl, mix flour and cornmeal with a pinch of salt and pepper. Dredge marinated chicken in the breading mixture.
- Heat vegetable oil in a skillet or deep fryer over medium-high heat. Fry chicken pieces for 12-15 minutes on each side until golden brown and crispy, ensuring an internal temperature of 165°F (75°C).
Notes
- To store leftover chicken, allow it to cool completely, then place it in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the chicken for up to 2 months and reheat in the oven to maintain crispiness.
- Pair with sides like mashed potatoes, coleslaw, or corn on the cob for a complete meal.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 piece
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg