Ingredients:

  • 4 large chicken thighs or drumsticks (approximately 2 lbs / 900 g)
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon paprika (5 g)
  • Salt and black pepper to taste
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon baking powder (4 g)
  • 1 teaspoon cayenne pepper (optional for heat) (2 g)
  • 1 teaspoon paprika (5 g)
  • Salt and black pepper to taste
  • Vegetable oil (for frying) – approximately 4 cups / 960 ml (or enough to fill your frying pot)

Instructions:

  1. In a mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken pieces, ensuring they are well-coated. Cover and refrigerate for 30 minutes.
  2. In another mixing bowl, whisk together flour, baking powder, cayenne pepper, paprika, salt, and pepper.
  3. In a deep frying pot or skillet, add vegetable oil and heat to 350°F (175°C).
  4. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
  5. Add chicken pieces to the hot oil (do not overcrowd) and fry until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Fry for about 8-10 minutes per side, adjusting heat as necessary.
  6. Remove chicken from oil and drain on paper towels. Let rest for a few minutes, then serve hot.