fried chicken

Marinating the Chicken:

1. Start by cleaning and patting dry the chicken pieces. Place them in a large bowl.
2. In a separate bowl, mix buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Pour the buttermilk mixture over the chicken, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step not only adds flavor but also tenderizes the chicken.

Coating the Chicken:

1. In a large, shallow dish, combine the flour, additional paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the seasoned flour mixture.
2. Preheat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
3. Take each marinated chicken piece, allowing excess buttermilk to drip off, and coat it thoroughly in the seasoned flour mixture. Press the flour onto the chicken to ensure a crispy coating.
4. Place the coated chicken on a wire rack, allowing any excess flour to fall off. This helps achieve a light, even coating.