🍗 Southern-Style Buttermilk Fried Chicken

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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