Description

A classic Southern-style crispy fried chicken recipe with a golden, crunchy coating and juicy, flavorful meat inside. Perfect for gatherings or family dinners.

Ingredients

1 whole chicken, cut into 8 pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Vegetable oil, for frying

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Instructions

Place the chicken pieces in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 4 hours or overnight.
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove chicken from buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture until well coated.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the chicken in batches, without overcrowding, turning occasionally until golden brown and cooked through, about 12-15 minutes per batch.
Remove chicken from oil and drain on paper towels or a wire rack.
Let rest for a few minutes before serving.

Notes

Double dredging the chicken in flour creates an extra crispy coating.
Use a thermometer to ensure the oil stays at the right temperature.
For spicier chicken, increase the cayenne pepper.