Buttermilk Fried Chicken


4 chicken thighs 4 chicken drumsticks 2 cups buttermilk 1 tablespoon hot sauce (optional) 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon garlic powder


1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper (optional) Vegetable oil (for frying)

Step 1

Marinate: Combine chicken, buttermilk, and hot sauce in a bowl. Cover and refrigerate for at least 4 hours or overnight.

Step 2

Prep Coating: Mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow dish.

Step 3

Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to adhere.

Step 4

Heat Oil: In a large skillet, heat about 1 inch of vegetable oil to 350°F (175°C).

Step 5

Fry Chicken: Fry chicken in batches, 8-10 minutes per side, until golden brown and cooked through (internal temp of 165°F / 74°C).

Step 6

Drain: Transfer to a wire rack to drain excess oil. Serve: Enjoy hot and crispy!