1. Marinate the Chicken:
In a large bowl or zip-top bag, combine buttermilk, salt, pepper, paprika, and cayenne.
Add chicken pieces and coat well.
Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Dredge:
In a shallow dish, mix flour, salt, garlic powder, onion powder, paprika, black pepper, and cayenne.
Remove chicken from marinade (let excess drip off) and dredge each piece in the flour mixture, pressing the coating onto the chicken.
3. Let it Sit:
Place coated chicken on a wire rack and let it rest for 20–30 minutes. This helps the coating stick better during frying.
4. Heat the Oil:
In a deep skillet or Dutch oven, heat oil to 350°F (175°C).
Make sure the oil is at least 2–3 inches deep.
5. Fry the Chicken:
Carefully add chicken pieces to the hot oil in batches. Don’t overcrowd the pan.
Fry for 12–15 minutes, turning occasionally, until golden brown and internal temperature is 165°F (75°C).
Drain on a wire rack or paper towels.
✅ Tips:
Use a thermometer to keep oil between 325–350°F.
Dark meat (thighs, drumsticks) takes a bit longer than white meat (breasts, wings).
For extra crunch, double-dip: dredge → dip in buttermilk again → dredge again.
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