How to make it
6 steps. Take it one step at a time.
Combine the chicken pieces
In a large bowl, combine the chicken pieces with buttermilk and half of the salt. Cover and refrigerate for at least 30 minutes, or up to overnight.
30 minWhisk together the flour, remaining salt, black pepper, paprika
In a shallow dish, whisk together the flour, remaining salt, black pepper, paprika, and garlic powder.
Heat vegetable oil
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (177°C).
Remove chicken from the buttermilk, letting excess drip off
Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to ensure a thick coating. Let the coated chicken rest for 10 minutes before frying.
10 minCarefully place chicken
Carefully place chicken in the hot oil. Fry in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
15 minDrain the chicken
Drain the chicken on a wire rack or paper towels for 5 minutes before serving.
5 min
A little kitchen wisdom
For the best results, let the chicken sit in the buttermilk for at least 4 hours or overnight to tenderize the meat. Ensure the oil temperature remains consistent to avoid greasy or burnt chicken.
