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Ingredients:
• 2 Ibs chicken pieces (legs, thighs, wings, breasts)
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• Vegetable oil for frying
Instructions:
1. In a large bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
2. Pour buttermilk into a separate large bowl.
3. Dip each chicken piece into buttermilk, then coat in flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches
350°F.
5. Fry chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
6. Drain fried chicken on paper towels.
Tips:
• Use a thermometer to ensure the oil reaches the right temperature.
• Don't overcrowd the skillet.
• For extra crispy coating, chill coated chicken pieces in the refrigerator for 30 minutes before frying.
Alternative method: For a lighter coating, try using cornstarch or panko breadcrumbs instead of flour.
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