Classic Crispy Fried Chicken

Ingredients:

– 1 whole chicken, cut into pieces (or about 8 pieces of your choice)
– 2 cups buttermilk
– 2 cups all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon 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 and pour the buttermilk over them. Ensure all pieces are well coated.
– Cover and refrigerate for at least 2 hours, or preferably overnight. This will help tenderize the chicken and add flavor.

2. **Prepare the Coating:**
– In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
– Mix the dry ingredients well to ensure an even coating on the chicken.

3. **Coat the Chicken:**
– Remove the chicken from the buttermilk, allowing any excess to drip off.
– Dredge each piece of chicken in the seasoned flour mixture, pressing firmly to ensure the coating sticks. Shake off any excess flour.

4. **Fry the Chicken:**
– In a large, deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
– Carefully place a few pieces of chicken into the hot oil, being sure not to overcrowd the pan.
– Fry the chicken in batches, cooking each piece for about 10-12 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
– Use a slotted spoon or tongs to remove the chicken from the oil, and place it on a wire rack or paper towels to drain any excess oil.

5. **Serve:**
– Let the chicken rest for a few minutes to allow the juices to redistribute.
– Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.

Enjoy your crispy fried chicken with its flavorful, crunchy coating!