Ingredients
- 2 lbs chicken pieces (drumsticks, thighs, or breast)
- 2 cups all-purpose flour
- 1 cup buttermilk (or regular milk with 1 tbsp vinegar/lemon juice)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper (optional, for spice)
- 1 tsp salt
- 1 tsp black pepper
- Oil for deep frying (vegetable or peanut oil)
Instructions
- Prepare Chicken – Wash and pat dry chicken pieces. Season lightly with salt and pepper.
- Make Batter – In a bowl, whisk eggs and buttermilk together.
- Seasoned Flour – In another bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Coat Chicken – Dip each chicken piece first in the flour mixture, then into the buttermilk mixture, and back again into the flour for a double coating. Shake off excess.
- Heat Oil – Pour enough oil into a deep skillet or pot to submerge chicken. Heat to 350°F (175°C).
- Fry Chicken – Carefully add chicken pieces and fry until golden brown and crispy, about 12–15 minutes, depending on thickness. Turn occasionally.
- Drain & Serve – Place fried chicken on a wire rack or paper towels to drain excess oil.
- Enjoy – Serve hot with coleslaw, biscuits, or mashed potatoes.
Would you like me to make this a crispy KFC-style batter (extra crunchy) or keep it classic Southern style?