crispy fried chicken

Ingredients

– 2 lbs (1 kg) chicken pieces (legs, thighs, wings, breasts, or a combination)
– 1 cup (120g) all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup (240ml) buttermilk
– Vegetable oil for frying

Instructions

1. Prepare the marinade: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
2. Marinate the chicken: Pour the buttermilk into a separate large bowl. Add the chicken pieces and mix to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Dredge the chicken: Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken pieces in the flour mixture, shaking off any excess.
4. Double-dredge for extra crispiness: Dip the floured chicken pieces in the buttermilk marinade again, then dredge them in the flour mixture again.
5. Fry the chicken: Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches until they’re golden brown and crispy, about 5-7 minutes per batch. Repeat with the remaining chicken pieces.
6. Drain excess oil: Remove the fried chicken from the oil with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
7. Serve: Serve the crispy fried chicken hot and enjoy!