Ingredients
Method
Marinate the Chicken
- Place the chicken pieces in a large bowl, pour the buttermilk over them, and let them marinate for at least 1 hour, or overnight if possible.
Prep the Coating
- In another bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well until combined.
Heat the Oil
- In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure proper frying temperature.
Dredge the Chicken
- Take each piece of marinated chicken and let the excess buttermilk drip off, then dip it into the seasoned flour. Make sure to coat it well and shake off any excess flour.
Fry the Chicken
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the fryer. Fry in batches if necessary.
- Cook for about 12-15 minutes, turning occasionally until golden brown and cooked through.
Drain and Serve
- Once cooked, remove the chicken from the oil and let it drain on a wire rack or paper towels. Let it rest for a few minutes, and then serve it hot.
Notes
Marination enhances juiciness; keep oil at proper temperature. Use a thermometer for doneness. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven or air fryer for best results.