Ingredients
- 3 lbs chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- Salt and black pepper, to taste
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Rinse and pat dry the chicken pieces.
- Place the chicken in a bowl and cover with buttermilk. Cover and refrigerate for at least 4 hours or overnight.
- In a separate bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove each chicken piece from the buttermilk and dredge in the flour mixture, pressing lightly to adhere.
- Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack or paper towels to drain excess oil before serving.
Notes
- Let coated chicken rest 10–15 minutes before frying to help the crust stick.
- Add hot sauce to the buttermilk for a spicier marinade.
- Mix in cornstarch with flour for extra crispiness.
- Bake instead of fry for a lighter version.
- Store leftovers in the fridge and reheat in the oven to maintain crispiness.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
