Ingredients
Scale
- 1 whole chicken, cut into parts or 8–10 chicken drumsticks and thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Begin by soaking the chicken pieces in buttermilk for at least 2 hours or overnight to tenderize the meat and add flavor.
- In a large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a flavorful coating.
- Remove chicken from buttermilk, allowing excess liquid to drip off, then coat each piece thoroughly in the seasoned flour mixture, pressing gently to adhere.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the coated chicken pieces, avoiding overcrowding. Fry in batches if needed. Cook for 15-18 minutes, turning occasionally, until golden brown and cooked through.
- Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving to maintain crispiness.
Notes
- For best results, marinate chicken in buttermilk for at least 2 hours or overnight.
- Adjust cayenne pepper for more or less heat based on preference.
- Use a thermometer to ensure oil temperature remains steady at 350°F for perfect crispiness.
- Reheat leftovers in an oven or air fryer to restore crispiness; avoid microwaving.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15-18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Selctable (can use skinless chicken for lower fat or gluten-free flour for dietary needs)
Nutrition
- Serving Size: 1 piece of fried chicken
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg