Instructions
1. Prepare the Chicken
- Pat chicken pieces dry with paper towels.
- Season lightly with salt and pepper.
2. Make the Batter
- In a bowl, whisk together eggs and buttermilk.
- In a separate shallow dish, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Coat the Chicken
- Dip each chicken piece in the buttermilk-egg mixture.
- Dredge in the seasoned flour, pressing lightly so it sticks.
- For extra crispy chicken, dip again in the buttermilk and flour mixture (double coating).
4. Fry the Chicken
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches, avoiding overcrowding, for 12–15 minutes (breasts) or 15–18 minutes (thighs/drumsticks), turning occasionally.
- Check that the internal temperature reaches 165°F (74°C).
- Remove and drain on a paper towel-lined plate.
5. Serve
- Serve hot with classic sides like mashed potatoes, coleslaw, cornbread, or macaroni and cheese.
💡 Tips:
- For a super crispy crust, let the coated chicken rest 10–15 minutes before frying.
- Use a thermometer to keep oil at the right temperature; too hot = burnt crust, too low = greasy chicken.
- Season the flour generously—you want the flavor in every bite.
If you want, I can also give you a buttermilk brine version that makes the chicken extra juicy and flavorful while still crispy on the outside.
Do you want me to share that version too?
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