1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil for frying
Directions
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk and hot sauce over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere the coating.
Heat about 1 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C).
Carefully add the chicken pieces to the hot oil, skin side down. Fry in batches if necessary to avoid overcrowding the pan.
Cook the chicken for about 15-18 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and drain on a wire rack or paper towels. Let it rest for a few minutes before serving.
Variations & Tips
For a spicier kick, add cayenne pepper to the flour mixture. You can also experiment with different herbs and spices, such as thyme or oregano, to customize the flavor. If you prefer a lighter version, try oven-frying the chicken by baking it on a wire rack at 400°F (200°C) until crispy. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
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