Ingredients
Scale
- 4 bone-in chicken pieces (drumsticks and thighs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 tsp garlic powder
- 1 tsp paprika
- Vegetable or peanut oil for frying
Instructions
- Marinate the chicken in buttermilk for at least 4 hours or overnight for maximum tenderness.
- In a bowl, combine flour, salt, pepper, garlic powder, paprika, and cayenne pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour until well coated.
- Heat oil in a deep skillet to 350°F (175°C). Test readiness with a sprinkle of flour; it should sizzle.
- Fry chicken skin-side down for 12-15 minutes per side until golden brown and the internal temperature reaches 165°F (75°C).
- Drain on paper towels and let rest for at least 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken piece (120g)
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg