Fried Chicken

Ingredients:

• 4 chicken thighs
• 4 chicken drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for a bit of heat)
• Vegetable oil for frying

Instructions:

1. Marinate the Chicken:
   • Place the chicken pieces in a large bowl or ziplock bag.
   • Pour the buttermilk over the chicken, ensuring all pieces are covered.
   • Cover the bowl or seal the bag and refrigerate for at least 4 hours or overnight. This tenderizes the chicken and adds flavor.
2. Prepare the Dredge:
   • In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
   • Mix well to ensure the spices are evenly distributed.
3. Coat the Chicken:
   • Remove the chicken from the buttermilk, allowing excess to drip off.
   • Dredge each piece in the seasoned flour, pressing the flour onto the chicken to ensure it adheres well.
   • Shake off any excess flour and place the coated chicken on a wire rack. Let it rest for about 10 minutes to help the coating stick.
4. Heat the Oil:
   • Pour enough vegetable oil into a large, deep skillet or Dutch oven to cover the chicken pieces.
   • Heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain the temperature.
5. Fry the Chicken:
   • Carefully place a few pieces of chicken into the hot oil, skin side down. Do not overcrowd the pan.
   • Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Adjust the heat as needed to maintain the oil temperature.
6. Drain and Serve:
   • Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
   • Let the chicken rest for a few minutes before serving to retain its crispiness.

Enjoy your crispy, flavorful fried chicken!