Ingredients:

  • 4-6 pieces of chicken (legs, thighs, or a mix; about 2-3 lbs or 900-1350 g)
  • 1 cup buttermilk (240 ml)
  • 1 tablespoon hot sauce (15 ml, optional)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon paprika (5 g)
  • Salt and pepper to taste
  • 1 cup all-purpose flour (125 g)
  • 1 teaspoon baking powder (5 g)
  • 1 teaspoon paprika (5 g)
  • 1 teaspoon garlic powder (5 g)
  • Salt and pepper to taste
  • Vegetable oil for frying (about 4 cups or 950 ml, plus more as needed)

Instructions:

  1. In a large mixing bowl, whisk together buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper.
  2. Add chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
  3. In a shallow dish, combine flour, baking powder, paprika, garlic powder, salt, and pepper.
  4. In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
  6. Fry chicken pieces in batches until golden brown and the internal temperature reaches 165°F (75°C), about 25-30 minutes.
  7. Transfer fried chicken to paper towels to drain excess oil before serving.