Ingredients:

  • 4-6 pieces of chicken (legs, thighs, or breasts) (about 1.5–2 lbs / 680–910 g total)
  • 1 cup buttermilk (240 ml)
  • 1 tablespoon hot sauce (15 ml) (optional)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon paprika (5 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • Oil for frying (vegetable oil or peanut oil, about 4 cups / 1 L, or as needed)

Instructions:

  1. In a large mixing bowl, combine buttermilk, hot sauce, salt, and black pepper. Submerge the chicken pieces in the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (preferably overnight).
  2. In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper.
  3. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing it to adhere well.
  4. In a cast iron skillet, heat oil over medium-high heat until it reaches 350°F (175°C). (Use a meat thermometer to check.)
  5. Carefully place chicken pieces in the hot oil without crowding the pan. Cook for 10-12 minutes on one side until golden brown. Flip and cook for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Transfer cooked chicken onto paper towels to drain excess oil. Serve warm with your favorite sides.