Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Breading
Frying
Method
Chicken Preparation
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken pieces to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for better flavor.
Breading
Prepare the Breading
In a separate bowl, mix the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. This mixture will create a crunchy coating for the fried chicken.
Frying
Heat the Oil
In a deep skillet or frying pan, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C).
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the prepared flour mixture, making sure to coat all sides thoroughly.
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil. Fry for 12-15 minutes or until golden brown and cooked through, turning occasionally for even cooking.
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.