Ingredients
Scale
- 4 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil (for frying)
Instructions
- Mix the buttermilk and hot sauce in a large bowl. Add the chicken pieces, cover, and refrigerate for at least 120 minutes, or overnight for more flavor.
- Combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in another bowl.
- Take the chicken out of the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, ensuring they are well coated.
- Heat vegetable oil in a deep frying pan over medium-high heat. Once hot, carefully add the chicken pieces, cooking them in batches as needed.
- Fry the chicken for 15 to 18 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Drain the fried chicken on paper towels and let it rest for a few minutes before serving.
Notes
For extra crispy chicken, you can double-dip the chicken in the buttermilk and flour mixture. Adjust the spices to suit your taste.
- Prep Time: 120 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg