Ingredients

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

Steps

1. Pat the chicken pieces dry with paper towels and place them in a large bowl.
2. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
3. In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to distribute the seasonings evenly.
4. Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.
5. Heat the vegetable oil in a large cast iron skillet to 350°F (175°C) over medium-high heat. Use a meat thermometer to verify the oil temperature.
6. Working with one piece at a time, remove the chicken from the buttermilk, allowing excess buttermilk to drip off, then dredge thoroughly in the seasoned flour mixture, coating all sides and crevices.
7. Carefully place the floured chicken pieces into the hot oil. Work in batches to avoid overcrowding the pan; do not overlap pieces.
8. Fry the chicken for 12-15 minutes, turning pieces halfway through cooking, until the internal temperature reaches 165°F (74°C) and the exterior is golden brown and crispy.
9. Using a slotted spoon, carefully remove the fried chicken from the oil and place on paper towels to drain excess oil.
10. Repeat steps 6-8 with remaining chicken pieces, maintaining the oil temperature at 350°F between batches.
11. Transfer the finished chicken to a serving platter and serve hot.