Nana’s Fried Chicken

1 whole chicken, cut into pieces (or about 3-4 pounds of your favorite cuts)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon cayenne pepper (adjust based on spice preference)
Salt and black pepper to taste
Vegetable oil for frying

1. In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours (or overnight for best results) in the refrigerator to tenderize the meat.

2. When ready to cook, remove chicken from buttermilk and let excess drip off. Season both the chicken and the flour with paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix the seasoned flour well.

3. Dredge each piece of chicken in the seasoned flour until well coated on all sides.

4. Heat a large skillet or frying pan over medium heat and fill it with about an inch of vegetable oil. Once the oil reaches about 350°F (use a thermometer!), carefully place the chicken pieces in the pan. Don’t overcrowd the pan; work in batches if necessary.

5. Fry each piece of chicken for about 8-10 minutes per side, or until the exterior is golden brown and crispy, and the interior reaches an internal temperature of 165°F.

6. Remove the chicken from the oil and let it drain on a wire rack over a baking sheet (or paper towel-lined plate) to keep it crispy.

7. Serve hot and enjoy the crispy goodness!

You can add a personal touch to Nana’s Fried Chicken by playing with the spices—try adding some smoked paprika or a bit of dried oregano for a different flavor profile. For those watching their gluten intake, swap out the all-purpose flour with your favorite gluten-free flour blend. To make it extra crispy, you can double dredge the chicken by dipping it back into buttermilk and flour mixture a second time before frying.