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Marinate the chicken in buttermilk for at least 4 hours or overnight in the fridge.
In a large bowl, mix the flour, salt, pepper, paprika, cayenne, garlic powder, and onion powder.
Heat oil in a deep fryer or heavy pot to 175°C (350°F).
Remove chicken from the buttermilk and dredge in the seasoned flour, pressing to coat well.
Fry in batches until golden brown and fully cooked (internal temperature should reach 75°C/165°F), about 10–12 minutes per batch.
Drain on paper towels and let rest for a few minutes before serving.
Serving and storage tips:
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