Ingredients
- 2 lbs chicken pieces (drumsticks, thighs, wings, or breast)
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for spice)
- 1 tsp black pepper
- 1 ½ tsp salt
- Vegetable oil (for frying)
Instructions
- Prepare the chicken: Wash and pat dry the chicken pieces.
- Marinate: In a bowl, whisk buttermilk and eggs together. Add chicken pieces, coat well, and let marinate for at least 30 minutes (or overnight in the fridge for best flavor).
- Mix dry batter: In another bowl, combine flour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Coat chicken: Remove chicken from buttermilk mixture, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing the flour onto the chicken for a crisp coating.
- Heat oil: In a deep skillet or Dutch oven, heat about 2–3 inches of oil to 350°F (175°C).
- Fry: Carefully add chicken pieces in batches. Fry 10–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C).
- Drain: Remove and place on a wire rack or paper towels to drain excess oil.
- Serve: Enjoy hot and crispy Southern fried chicken with your favorite sides!
Do you want me to also give you a crispy double-dip batter version (flour–buttermilk–flour) for extra crunch?