In a large bowl, mix chicken with buttermilk, salt, and pepper.
Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Coating:
In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Coat the Chicken:
Remove chicken from buttermilk, letting excess drip off.
Dredge in the flour mixture, pressing to coat well.
For extra crunch, double-dip: back into buttermilk and then flour again.
4. Fry the Chicken:
Heat 2–3 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry chicken in batches, avoiding overcrowding, for 12–15 minutes per side, depending on size, until golden brown and cooked through (internal temp 165°F / 74°C).
Drain on paper towels or a wire rack.
5. Serve:
Serve hot with classic sides like mashed potatoes, coleslaw, biscuits, or corn on the cob.
Tips:
Use a thermometer to maintain the oil at 350°F for perfectly crispy chicken.
Let chicken rest for a few minutes after frying to lock in juices.
For extra flavor, season the flour with a pinch of dried herbs like thyme or oregano.
If you want, I can also give you a oven-baked “fried” chicken version—crispy, flavorful, but lighter and easier to make.
