Ingredients
- 2 lbs chicken pieces (drumsticks, thighs, or breasts)
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for spice)
- 1 tsp baking powder
- Vegetable oil (for frying)
Instructions
- In a large bowl, whisk together buttermilk and eggs. Add the chicken pieces and let them soak for at least 30 minutes (or overnight in the fridge for best flavor).
- In another bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the seasoned flour mixture until well coated.
- For extra crunch, dip the chicken back into the buttermilk and then coat it again with the flour.
- Fry chicken pieces in hot oil, a few at a time, until golden brown and crispy, about 12–15 minutes, depending on size.
- Remove and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce or classic southern sides like coleslaw and mashed potatoes.
Would you like me to add a crispy secret tip or oven-baked version too?
