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Ingredients
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Fried Chicken Ingredients
Method
Fried Chicken Directions
- 1
Marinate the Chicken
In a large bowl, combine the whole chicken pieces and buttermilk. Ensure all pieces are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Dredging Mixture
In a separate large bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, paprika, and cayenne pepper until well combined.
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
- 4
Dredge the Chicken
Remove the chicken pieces from the buttermilk, allowing the excess to drip off. Dredge each piece thoroughly in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the dredged chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.