Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Recipe information
Yield
4 servings
Ingredients
1
3
2
1
1
1
2
Special Equipment
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Preparation
Step 1
Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
Step 2
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
Step 3
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
Step 4
Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.