Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cup buttermilk
• 2 cup all-purpose flour
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 3 cup vegetable oil

Steps

1. Pat the chicken pieces dry with paper towels to remove excess moisture.
2. Pour buttermilk into a large bowl and submerge all chicken pieces, ensuring they are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight, for best results.
4. In a large shallow bowl or plate, combine flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper, mixing thoroughly.
5. Remove chicken from buttermilk and allow excess liquid to drip back into the bowl; work with one piece at a time.
6. Dredge each chicken piece in the flour mixture, coating all sides evenly and pressing gently so the coating adheres.
7. Place coated chicken on a clean plate and let sit for 5 minutes to allow the coating to set.
8. Pour vegetable oil into a large, heavy skillet or Dutch oven to a depth of about 2 inches.
9. Heat the oil to 350°F over medium-high heat, using a thermometer to monitor temperature precisely.
10. ⚠️ WARNING: Hot oil can cause severe burns. Be extremely careful when adding chicken and keep a fire extinguisher nearby. Never use water on an oil fire.
11. Carefully place chicken pieces into the hot oil, skin-side down, working in batches to avoid overcrowding the pan.
12. Fry for 12 to 15 minutes without moving the chicken, allowing the skin to develop a deep golden-brown crust.
13. Using tongs or a slotted spoon, carefully flip each piece over and fry for an additional 10 to 12 minutes until the internal temperature reaches 165°F.
14. Transfer cooked chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
15. Allow the chicken to rest for 5 minutes before serving to allow the coating to crisp further.
16. Serve hot with your choice of sides such as mashed potatoes, coleslaw, or corn bread.

Nutrition