4chicken Place pieces in a large bowl and pour buttermilk over them. Ensure all pieces are well-coated. Cover and refrigerate for at least hours, preferably overnight.
Prepare the Coating:
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the Oil:
1vegetable Pour oil into a deep skillet or Dutch oven to about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C)
Coat the Chicken:
Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Place coated chicken on a wire rack to set for a few minutes.
Fry the Chicken:
10chicken Fry in batches, making sure not to overcrowd the skillet. Cook for about 10-12 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C)
Drain and Serve:
Remove fried chicken from oil and place on a paper towel-lined plate to drain excess oil. Serve hot.
Instructions
1
Marinate the Chicken:
2
Place chicken pieces in a large bowl and pour buttermilk over them. Ensure all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3
Prepare the Coating:
4
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
5
Heat the Oil:
6
Pour vegetable oil into a deep skillet or Dutch oven to about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C).
7
Coat the Chicken:
8
Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Place coated chicken on a wire rack to set for a few minutes.
9
Fry the Chicken:
10
Fry chicken in batches, making sure not to overcrowd the skillet. Cook for about 10-12 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).
11
Drain and Serve:
12
Remove fried chicken from oil and place on a paper towel-lined plate to drain excess oil. Serve hot.
