Instructions
Step 1. Marinate the Chicken:
- In a large bowl, whisk together buttermilk, salt, pepper, paprika, garlic powder, and hot sauce (if using).
- Add chicken pieces, ensuring they’re fully coated.
- Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Step 2. Prepare the Dredge:
- In another large bowl or a ziplock bag, combine flour, salt, pepper, paprika, cayenne (if using), and baking powder.
- Remove chicken from marinade (let excess drip off) and coat well in the flour mixture.
- For extra crunch, let coated chicken rest on a rack for 15–20 minutes before frying.
Step 3. Fry the Chicken:
- Heat about 2–3 inches of oil in a deep pot or cast iron skillet to 350°F (175°C).
- Fry chicken in batches (don’t overcrowd the pan) for 10–12 minutes per side or until golden brown and cooked through (internal temp should be 165°F / 74°C).
- Remove and drain on a wire rack or paper towel.
Serving Suggestions
- Serve with mashed potatoes, coleslaw, cornbread, or hot sauce.
- Add pickles and a soft bun to make a fried chicken sandwich!