Buttermilk Fried Chicken

Ingredients

For the Marinade:

• 4 cups buttermilk
• 1 teaspoon hot sauce
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 4 lbs chicken pieces (drumsticks, thighs, breasts)

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste

For the Frying:

• Vegetable oil
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Instructions

1. In a large bowl, whisk together buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
3. In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the coating mixture.
4. Preheat your oven to 200°F (93°C) to keep the fried chicken warm while preparing the remaining pieces.
5. Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (177°C).
6. Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off.
7. Coat each piece in the flour mixture, pressing the coating onto the chicken.
8. Fry the chicken in batches for about 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
9. Use a slotted spoon to transfer the fried chicken to a wire rack placed over a baking sheet. Keep the first batch warm in the preheated oven while frying the remaining pieces.
10. Allow the fried chicken to rest for a few minutes before serving.
11.  

Enjoy the succulent and crispy goodness of Buttermilk Fried Chicken as a delicious and satisfying meal!