🛒Ingredients
- 4 lbs chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Vegetable oil for frying
🔧Kitchen Tools Needed
- Large bowl
- Whisk
- Large deep skillet or Dutch oven
- Wire rack
- Baking sheet
- Tongs
- Thermometer
📝Instructions
- 1
In a large bowl, combine the chicken pieces with the buttermilk. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 2
In another large bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- 3
Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coat. Shake off any excess flour.
- 4
In a large deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
- 5
Carefully place the chicken pieces in the hot oil, skin-side down. Fry in batches, if necessary, to avoid overcrowding the pan.
- 6
Fry the chicken for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- 7
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
- 8
Let the fried chicken rest for a few minutes before serving to ensure it's juicy and tender inside.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.
How can I ensure my fried chicken is extra crispy?
For extra crispy chicken, double-dip the pieces in the buttermilk and flour mixture. Also, make sure the oil is hot enough before adding the chicken.
