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Ingredients
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Marinade
Breading
Frying
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and buttermilk. Mix well. Submerge the whole chicken in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Breading
- 2
Prepare the Breading
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika until well combined.
- 3
Bread the Chicken
Remove the marinated chicken from the fridge. Let it sit at room temperature for about 30 minutes. Dredge the chicken in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
Cooking
- 4
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature.
- 5
Fry the Chicken
Carefully lower the breaded chicken into the hot oil. Fry for about 15-20 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). You may need to fry in batches depending on the size of your pot.
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 10 minutes before serving.
