Ingredients
For the chicken:
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3–4 lbs chicken pieces (drumsticks, thighs, breasts, wings)
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2 cups buttermilk
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1–2 tsp salt
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1 tsp black pepper
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1 tsp paprika (optional, for color)
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1/2 tsp garlic powder
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1/2 tsp onion powder
For the coating:
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2 cups all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika
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1/2 tsp cayenne pepper (optional, for heat)
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1/2 tsp garlic powder
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1/2 tsp onion powder
For frying:
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Vegetable oil or peanut oil (enough for deep frying, about 2–3 inches in a deep skillet or pot)
Instructions
1. Marinate the chicken:
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In a large bowl, combine chicken pieces with buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
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Cover and refrigerate for at least 2 hours (overnight is best for maximum flavor and tenderness).
2. Prepare the coating:
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In a shallow dish, mix flour with salt, pepper, paprika, cayenne, garlic powder, and onion powder.
3. Coat the chicken:
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Remove chicken from buttermilk, letting excess drip off.
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Dredge each piece in the flour mixture, pressing lightly to adhere.
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For extra crispy chicken, double-dip: dip back into buttermilk, then flour again.
4. Heat the oil:
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In a deep skillet or Dutch oven, heat oil to 350°F (175°C).
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Use a thermometer if possible to maintain temperature.
5. Fry the chicken:
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Fry chicken in batches (don’t overcrowd the pan).
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Cook for 12–15 minutes per side for larger pieces (breasts/thighs), 8–10 minutes for smaller pieces (wings/drumsticks), until golden brown and internal temperature reaches 165°F (75°C).
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Drain on a wire rack or paper towels.
6. Serve:
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Let the chicken rest for a few minutes. Serve hot with sides like mashed potatoes, coleslaw, or cornbread.
Tips for Perfect Fried Chicken
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Keep oil temperature consistent: Too hot = burnt outside, undercooked inside; too low = greasy.
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Pat chicken dry before dredging for extra crispiness.
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Don’t skip marinating—buttermilk tenderizes and adds flavor.
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Rest on a wire rack, not paper towels, to prevent sogginess.
If you want, I can also give a quick air fryer version that’s crispy without deep frying, perfect for a lighter but still crunchy fried chicken.
Do you want me to provide that version too?
