Ingredients
- 3-4 lbs chicken pieces (drumsticks, thighs, wings, and/or breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
Directions
Step 1
In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
Step 2
In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 3
Remove the chicken from the buttermilk mixture and allow the excess to drip off.
Step 4
Dredge each chicken piece in the flour mixture, pressing the coating onto the chicken with your hands. Shake off any excess flour and place the chicken on a wire rack set over a baking sheet.
Step 5
In a large Dutch oven or deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (180°C) on a deep-fry thermometer.
Step 6
Working in batches, carefully place the chicken pieces in the hot oil, skin-side down, without crowding the pan. Fry for 10-12 minutes, then flip the chicken and fry for an additional 10-12 minutes, or until the chicken is golden brown and cooked through.
Step 7
Transfer the fried chicken to a wire rack to drain any excess oil. Repeat with the remaining chicken pieces.
Step 8
Serve the fried chicken hot, with your favorite sides.
