Ingredients:
Chicken pieces (bone-in, skin-on is best – drumsticks, thighs, wings, etc.)
2 cups buttermilk
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika (optional for flavor & color)
1/2 tsp garlic powder
1/2 tsp onion powder
Oil for frying (vegetable, canola, or peanut oil)
Instructions:
1. Marinate the Chicken
Rinse and pat dry the chicken pieces.
Place them in a bowl or zip-top bag and pour the buttermilk over them.
Cover and refrigerate for at least 4 hours (overnight is best). This tenderizes the chicken and adds flavor.
2. Prepare the Coating
In a large bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder.
Optional: Add a bit of the buttermilk marinade (2–3 tbsp) into the flour and mix to create little clumps – this helps give the chicken extra crunch.
3. Dredge the Chicken
Remove each piece of chicken from the buttermilk and let the excess drip off.
Dredge thoroughly in the seasoned flour mixture, pressing it on well to coat.
4. Heat the Oil
Pour oil into a deep pan or skillet to about 1.5 to 2 inches deep.
Heat to 350°F (175°C). Use a thermometer for best accuracy.
5. Fry the Chicken
Fry in batches; don’t overcrowd the pan.
Cook each piece for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp should be 165°F/74°C).
Place cooked chicken on a wire rack or paper towels to drain excess oil.
6. Serve Hot
Enjoy your crispy fried chicken with sides like coleslaw, mashed potatoes, or biscuits!
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