1. Marinate the chicken
Place the chicken pieces in a large bowl.
Pour the buttermilk over the chicken and add salt and black pepper.
Mix well, cover, and refrigerate for at least 1 hour (or overnight for best flavor).
2. Prepare the seasoned batter
In a large bowl, mix together:
- flour
- paprika
- garlic powder
- onion powder
- salt
- black pepper
- cayenne pepper
Stir until all the spices are evenly combined.
3. Heat the oil
Pour about 5 cm (2 inches) of vegetable oil into a deep pan or skillet.
Heat the oil to 175°C (350°F).
4. Coat the chicken
Remove each piece of chicken from the buttermilk and let excess drip off.
Dredge the chicken in the seasoned flour mixture, pressing gently so the batter sticks well.
5. Fry the chicken
Carefully place the coated chicken pieces into the hot oil.
Fry for 12–15 minutes, turning occasionally, until the chicken becomes golden brown and crispy and the inside is fully cooked.
6. Drain the chicken
Remove the chicken from the oil and place it on paper towels or a wire rack to drain excess oil.
7. Serve
Serve hot with classic sides like:
- mashed potatoes 🥔
- coleslaw 🥗
- biscuits 🧈
- corn on the cob 🌽
✨ Tips for Extra Crispy Chicken
- Double-dip the chicken: buttermilk → flour → buttermilk → flour.
- Let the coated chicken rest 10 minutes before frying.
- Maintain the oil temperature around 175°C (350°F).