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Ingredients
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For the Fried Chicken
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading
In another bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
- 3
Dredge the Chicken
Remove the marinated chicken from the fridge. Heat the vegetable oil in a deep skillet or fryer over medium-high heat. Take each piece of chicken, letting excess buttermilk drip off, and dredge it into the seasoned flour mixture, pressing lightly to ensure an even coating.
- 4
Fry the Chicken
Once the oil is hot (around 350°F or 175°C), carefully place the breaded chicken pieces in the oil, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 5
Drain the Chicken
Using a slotted spoon, remove the fried chicken from the oil and transfer to a paper towel-lined plate to drain excess oil.
