Ingredients

Method

In a large bowl, place the chicken pieces and pour the buttermilk over them. Ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight if possible. This helps to tenderize the chicken and infuse it with flavor.

In a separate bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).

Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Coat each piece thoroughly with the seasoned flour mixture, pressing gently to adhere the coating.

Heat vegetable oil in a large skillet or Dutch oven to a depth of about 1 inch. The oil should reach a temperature of 350°F (175°C) for frying.

Carefully place the chicken pieces in the hot oil, a few at a time, leaving space between them to ensure even cooking. Do not overcrowd the pan.

Fry the chicken for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.

Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Let the chicken rest for a few minutes before serving. It can be enjoyed hot or at room temperature.

Note: The cooking time may vary depending on the size and thickness of the chicken pieces. It's important to use a meat thermometer to ensure the chicken is fully cooked. Adjust the seasoning and spices according to your taste preferences.