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Juicy Fried Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds chicken pieces drumsticks, thighs, and breasts
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil for frying about 4 cups

Method
 

  1. Place chicken pieces in a large bowl and cover with buttermilk. Refrigerate for at least 2 hours or overnight for best results.
  2. In a shallow dish, combine flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to distribute spices evenly.
  3. Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F. Use a thermometer to maintain consistent temperature.
  4. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well.
  5. Carefully place chicken pieces in hot oil without overcrowding (work in batches if needed). Fry for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F.
  6. Remove chicken to a wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving to allow juices to redistribute.