Ingredients:

  • 4 large chicken thighs (bone-in, skin-on)
  • 4 large chicken drumsticks
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • Oil for frying (canola or vegetable oil)

Instructions:

  1. In a large bowl, mix the buttermilk and hot sauce. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour (overnight is better for deeper flavor).
  2. In another large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and baking powder. Mix well until evenly distributed.
  3. Remove the chicken from the buttermilk marinade. Allow any excess to drip off.
  4. Dredge each piece of chicken in the flour mixture, pressing it down to ensure an even coating. Shake off any excess flour and set aside on a wire rack. Let the chicken sit for about 10 minutes to allow the coating to adhere properly.
  5. In a large skillet or cast-iron pan, pour enough oil to cover the bottom (about 1/2 inch deep) and heat over medium-high heat until it reaches 350°F (175°C).
  6. Carefully place the chicken pieces in the hot oil skin-side down, being cautious not to overcrowd the pan. You may need to do this in batches.
  7. Fry for about 10-12 minutes on one side until golden brown. Flip the chicken and fry for another 10-12 minutes or until the internal temperature reaches 165°F (74°C), and the chicken is dark golden and crispy.
  8. Once cooked, remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil.