Ingredients
- 8 pieces of chicken (drumsticks, thighs, breasts, or wings)
- 2 cups all-purpose flour
- 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice)
- 2 large eggs
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional for heat)
- 1 tbsp salt
- 1 tsp black pepper
- Vegetable oil, for frying
Instructions
- Prepare the chicken: Pat the chicken pieces dry with paper towels. This helps the batter stick better.
- Make the wet batter: In a bowl, whisk together the buttermilk and eggs until well combined.
- Make the seasoned flour: In another large bowl or shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Coat the chicken: Dip each chicken piece in the seasoned flour, then into the buttermilk mixture, and back into the flour again. Press firmly so the coating sticks well. For extra crunch, double-dip: repeat the wet and dry coating one more time.
- Rest: Place the coated chicken on a wire rack and let it rest for about 10–15 minutes. This helps the batter adhere.
- Heat the oil: Fill a deep skillet or Dutch oven with about 2 inches of vegetable oil. Heat to 350°F (175°C).
- Fry: Fry the chicken in batches, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). This usually takes about 12–15 minutes per batch depending on the size of the pieces.
- Drain: Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.
- Serve: Serve hot with your favorite sides like coleslaw, mashed potatoes, or cornbread!
If you’d like, I can help you tweak this batter for extra crispiness or different flavor twists — just let me know!