Ingredients
- 2 lbs chicken pieces (legs, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
Instructions
- Marinate Chicken: Place chicken pieces in a bowl and cover with buttermilk. Let it marinate for at least 1 hour (or overnight in the fridge for best flavor).
- Prepare Batter: In a large bowl, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently so it sticks well.
- Double Dip (Optional): For extra crispy chicken, dip coated chicken back into the buttermilk, then again in the flour mixture.
- Heat Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
- Fry Chicken: Carefully add chicken pieces in batches. Fry until golden brown and cooked through (about 10–15 minutes depending on size).
- Drain & Serve: Remove from oil and place on a wire rack or paper towel to drain excess oil.
- Enjoy: Serve hot with mashed potatoes, biscuits, or coleslaw! 🧡
Would you like me to include a crunchier version (like the secret KFC-style coating)?
