ADVERTISEMENT
Place the chicken pieces in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight to tenderize and flavor the meat.
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and lightly grease it with cooking spray or oil.
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
Remove each chicken piece from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat evenly.
Place the coated chicken pieces on the prepared baking tray, spacing them apart. Spray or brush lightly with oil on all sides to help crisp up the coating.
Bake for 35-45 minutes, turning halfway through, until the chicken is cooked through (internal temperature reaches 75°C / 165°F) and the coating is crispy and golden brown.
Serving and storage tips:
ADVERTISEMENT
