- 2 pounds chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
- In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
- In a separate bowl, whisk together the flour, salt, garlic powder, onion powder, paprika, and cayenne pepper.
- Remove the chicken from the buttermilk and let any excess liquid drip off.
- Dredge each chicken piece in the flour mixture, shaking off any excess.
- Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully add the chicken pieces to the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry the chicken for about 10-12 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
- Use a slotted spoon to remove the chicken from the oil and place it on a wire rack or paper towel to drain any excess oil.
- Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain the oil temperature.
- Serve the fried chicken hot, with your favorite dipping sauces and sides.
This fried chicken recipe is a classic comfort food that is perfect for any occasion. The buttermilk marinade helps tenderize and flavor the chicken, while the crispy coating adds a satisfying crunch. Enjoy!