Ingredients:
- 4 chicken leg quarters (or chicken pieces of your choice)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust according to your spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
- In a large bowl, pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This helps tenderize the chicken and infuse it with flavor.
- In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the coating mixture.
- Remove the chicken pieces from the buttermilk, allowing any excess buttermilk to drip off.
- Dredge each chicken piece in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. Shake off any excess flour.
- Heat vegetable oil in a large skillet or deep fryer to approximately 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, skin-side down. Be cautious not to overcrowd the pan or fryer to maintain the temperature.
- Fry the chicken for about 15 to 18 minutes, flipping the pieces halfway through, until the chicken is cooked through and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- Once the chicken is cooked, transfer it to a wire rack or paper towels to drain excess oil.
- Allow the chicken to rest for a few minutes before serving to ensure it stays crispy. Serve hot and enjoy!
