Ingredients • 8 bone-in chicken pieces (thighs & drumsticks) • 2 cups buttermilk • 1 tsp hot sauce (optional) • 2 cups all-purpose flour • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • Salt & black pepper • Vegetable oil for frying
Instructions 1. Marinate chicken in buttermilk mixed with hot sauce, salt, and pepper. Cover and refrigerate for at least 4 hours (overnight is best). 2. In a shallow bowl, whisk flour with smoked paprika, garlic powder, cayenne, salt, and pepper. 3. Dredge each piece: shake off excess marinade, coat in flour mix, then repeat for an extra-crispy crust. 4. Heat oil to 175 °C (350 °F) in a large, heavy skillet (about 1 cm depth). 5. Fry chicken in batches, skin-side down first. Cook ~12–15 minutes total, flipping halfway, until golden-brown and internal temp hits 74 °C (165 °F). 6. Drain on a wire rack set atop a baking sheet to keep crispiness. 7. Rest for 5 minutes; serve hot with lemon wedges, coleslaw, or mashed potatoes.
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