Ingredients
- Chicken: 8 pieces (drumsticks, thighs, wings, or a mix)
- Buttermilk: 2 cups (for marinating)
- Salt: 1-2 tablespoons
- Pepper: 1 tablespoon
- Garlic powder: 1 tablespoon
- Paprika: 1 tablespoon
- Flour: 2 cups
- Cornstarch: ½ cup (optional for extra crunch)
- Oil: For frying (vegetable or peanut oil is ideal)
Instructions
- Marinate the Chicken:
- In a large bowl, mix buttermilk, salt, and pepper.
- Add the chicken pieces, ensuring they’re well-coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Prepare the Coating:
- In a separate bowl, mix flour, cornstarch (for extra crunch), garlic powder, paprika, salt, and pepper.
- Dredge each piece of chicken in the flour mixture, pressing firmly to make sure the coating adheres well. Place coated pieces on a wire rack for 15-20 minutes, letting the flour absorb some moisture from the chicken.
- Heat the Oil:
- In a heavy pan or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the chicken halfway.
- Fry the Chicken:
- Fry a few pieces at a time to avoid crowding (which lowers the oil temperature).
- Cook for about 10-12 minutes per side, turning once, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
- Drain and Serve:
- Transfer the chicken to a wire rack over paper towels to let excess oil drain off and keep it crispy.
- Serve hot, with your favorite sides or sauces!
Tips
- Temperature Control: Keep an eye on oil temperature to ensure it doesn’t drop too low or get too hot.
- Double-Dipping: For extra crunch, dip chicken back in buttermilk, then in flour mix for a double layer.
Enjoy your homemade, crispy fried chicken!