Fried chicken

Ingredients:

– 2 lbs chicken pieces (legs, thighs, wings, breasts, or a combination)
– 1 cup 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 buttermilk
– Vegetable oil for frying

Instructions:

1. Marinate the chicken: In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Pour buttermilk into a separate large bowl. Add the chicken pieces to the buttermilk and mix to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Dredge the chicken: Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C). Remove the chicken from the buttermilk, letting any excess liquid drip off. Dredge the chicken pieces in the flour mixture, shaking off excess.
3. Fry the chicken: Carefully place the coated chicken pieces in the hot oil. Do not overcrowd the pan. Fry for 8-10 minutes or until the chicken reaches a golden brown and the internal temperature reaches 165°F (74°C). Repeat with the remaining chicken pieces.
4. Drain excess oil: Using a slotted spoon, remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
5. Serve: Serve the crispy fried chicken hot and enjoy! You can pair it with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.

Tips and Variations:

– For extra crispy coating, you can chill the coated chicken pieces in the refrigerator for 30 minutes before frying.
– To make the fried chicken extra crunchy, you can add 1-2 tablespoons of cornstarch or panko breadcrumbs to the flour mixture.
– Experiment with different seasonings in the flour mixture, such as dried herbs (thyme, rosemary), spices (cumin, coriander), or grated cheese (Parmesan, cheddar).
– For a spicy kick, increase the amount of cayenne pepper or add diced jalapeños to the flour mixture.