Fried chicken

 

 

Ingredients

8 pieces chicken (drumsticks and thighs)

2 cups buttermilk

2 cups all-purpose flour

1 cup cornstarch

2 tsp salt

1½ tsp black pepper

1½ tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne pepper

Vegetable oil for frying

Instructions

Soak the chicken in buttermilk for at least 4 hours or overnight for best flavor and tenderness. In a large bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Remove chicken from the buttermilk, let excess drip off, then coat thoroughly in the seasoned flour mixture, pressing well to create a thick, craggy crust. Heat oil in a deep pan to 350°F (175°C). Fry the chicken in batches, turning occasionally, until deep golden brown and fully cooked, about 14–16 minutes depending on size. Transfer to a rack to drain briefly, then serve hot and crispy.