Ingredients:
For the seasoned coating:
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper (adjust to your spice level)
For the chicken preparation:
1 whole chicken (about 3.5–4 lbs), cut into 8 pieces
2 cups buttermilk (or 1¾ cups milk + 1 tbsp vinegar or lemon juice, let sit for 10 mins as a substitute)
Vegetable oil, for deep frying
Directions:
- Marinate the chicken:
Place your chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken, making sure all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight. This step is essential for juicy, tender meat. - Prepare the flour coating:
In a separate large bowl, combine the flour, paprika, salt, pepper, and cayenne. Mix thoroughly to distribute the spices evenly. - Dredge the chicken:
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture. For extra crunch, press the flour firmly onto the surface of each piece.
Place coated chicken pieces on a tray or wire rack and let them rest at room temperature for 15 to 20 minutes. This resting step helps the coating stick better during frying. - Heat the oil:
Fill a deep cast iron skillet or Dutch oven with 2–3 inches of vegetable oil. Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature—too low and the chicken will be greasy, too high and it’ll burn on the outside before cooking through. - Fry in batches:
Carefully place 3–4 pieces of chicken in the hot oil. Avoid overcrowding, as it will lower the oil temperature. Fry for 12 to 15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) at the thickest part. - Drain and rest:
Remove the chicken and place on a paper towel-lined tray or wire rack. Let it rest for at least 5 minutes to allow the juices to settle and the crust to firm up. - Serve hot:
This fried chicken pairs beautifully with mashed potatoes, coleslaw, biscuits, or just on its own with a side of hot sauce or honey for dipping.
Nutritional Information:
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 50 minutes + marinating
Calories per serving: Approx. 450–500 | Serves: 6 to 8
