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Instructions
Step 1: Prepare the Chicken
Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps to remove any residual blood or moisture.
Season the Chicken: In a large bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture generously all over the chicken pieces for even seasoning.
Step 2: Marinate in Buttermilk
Make the Marinade: In another bowl, whisk together the buttermilk, hot sauce (if using), and salt.
Marinate the Chicken: Place the seasoned chicken pieces in a large resealable plastic bag or a container. Pour the buttermilk marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight. This allows the chicken to tenderize and soak in flavor.
Step 3: Prepare the Dredging Mixture
Mix the Dredging Ingredients: In a large shallow dish, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk well to combine.
Step 4: Dredge the Chicken
Remove Chicken from Marinade: Take the marinated chicken out of the refrigerator. Allow excess marinade to drip off but do not rinse the chicken.
Dredge the Chicken: Working one piece at a time, coat each piece of chicken in the flour mixture, pressing lightly to ensure the flour adheres. Shake off any excess flour and place the dredged chicken on a wire rack or plate. Let it sit for about 15-20 minutes to set the coating.
Step 5: Fry the Chicken
Heat the Oil: In a cast iron skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor the oil temperature. It’s important to maintain the temperature for even cooking.
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