Ingredients
Scale
- 2 lbs chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for spice)
- Vegetable oil for frying
Instructions
- Start by rinsing the chicken pieces and patting them dry. Place the chicken in a large bowl and cover with buttermilk. Allow it to marinate for at least 1 hour, or overnight for extra tenderness and flavor.
- In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper if using. Mix thoroughly.
- Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure an even coating. Place coated chicken on a wire rack.
- Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the chicken pieces into the hot oil, avoiding overcrowding. Fry in batches if necessary. Cook each side for about 8-10 minutes, or until golden brown and cooked through. Use a meat thermometer to verify an internal temperature of 165°F.
- Once fried, transfer the chicken onto a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before serving to enhance crispiness and juiciness.
Notes
- Maintain an oil temperature of 350°F for even frying.
- Use a wire rack instead of paper towels to keep the crust crispy.
- Add a pinch of cayenne or smoked paprika for extra flavor and color.
- Marinate the chicken in buttermilk for at least an hour to tenderize and flavor the meat.
- Prep Time: 1 hour
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Gluten-Free (with substitution)
Nutrition
- Serving Size: 1 piece
- Calories: 430 kcal Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
