Ingredients:

  • 4 large bone-in, skin-on chicken pieces (about 2 pounds / 900 grams)
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon hot sauce (optional)
  • 1 cup all-purpose flour (120 grams)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • Vegetable oil (for frying, about 3 cups / 720 ml)

Instructions:

  1. In a large bowl, whisk together buttermilk and hot sauce (if using). Add chicken pieces, coating them well. Cover and refrigerate for 15-30 minutes.
  2. In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere, and shake off excess.
  5. Carefully place chicken pieces into the hot oil, being cautious of splatter. Fry for about 8-10 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (75°C).
  6. Remove chicken from the oil and transfer to a paper towel-lined plate to drain excess oil.