🍽️ Ingredients
- 3 pounds bone-in chicken pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper, optional
- Vegetable oil for frying
👩🍳 Preparation
Marinate the Chicken
Place the chicken in buttermilk, cover and refrigerate to tenderize the meat.
⏱ At least 2 hoursPrepare the Coating
Mix flour, paprika, garlic powder, onion powder, salt, pepper and cayenne in a large bowl.
⏱ About 3 minutesHeat the Oil
Heat frying oil in a deep skillet or Dutch oven to about 350°F (175°C).
⏱ About 10 minutesCoat the Chicken
Remove chicken from the buttermilk, let excess drip off, then coat thoroughly in the seasoned flour.
⏱ About 5 minutesFry the First Batch
Carefully add a few pieces at a time and fry without overcrowding the pan.
⏱ About 12–15 minutesTurn and Finish
Turn the chicken as needed until deeply golden and cooked through.
⏱ About 8–10 minutesDrain
Transfer fried chicken to a wire rack so the crust stays crisp.
⏱ About 3 minutesRest and Serve
Let the chicken rest briefly before serving.
⏱ About 5 minutes📦 Storage
Refrigerate leftovers for up to 3 days. Reheat uncovered in the oven or air fryer to restore crispness.
🍓 Serving Suggestions
Serve with mashed potatoes, gravy, biscuits, coleslaw, corn or mac and cheese.