Ingredients
Scale
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
- Optional dipping sauces
Instructions
- Mix together the dry ingredients for the coating in a large mixing bowl: all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Marinate the chicken by submerging it in buttermilk in a large bowl. Cover and refrigerate for at least 2 hours or overnight.
- Heat vegetable oil in a deep frying pan to medium-high. Dredge marinated chicken pieces in the flour mixture, ensuring they are fully coated.
- Fry chicken pieces for 12-15 minutes until golden brown and crispy, turning occasionally for even cooking.
- Remove from oil and drain on paper towel-lined plate. Serve hot with favorite sides and dipping sauces.
Notes
- For crispy chicken, place fried pieces on a wire rack rather than a plate.
- If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 400 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg