- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total - 2 cups (480 ml) buttermilk - 2 large eggs - 3 cups (360 g) all-purpose flour - 2 tsp (10 g) baking powder - 2 tbsp (30 g) kosher salt - 1 tbsp (15 g) freshly ground black pepper - 1 tbsp (15 g) sweet paprika - 1 tsp (5 g) cayenne pepper (adjust to taste) - 1 tsp (5 g) garlic powder - 1 tsp (5 g) onion powder - Vegetable oil for frying - 4 cups (960 ml) peanut oil or vegetable oil for deep frying (more as needed)
1. Combine buttermilk and eggs in a large bowl; whisk to combine. Submerge chicken pieces, cover, and refrigerate 4–12 hours (overnight preferred) to brine and tenderize. 2. In a large shallow bowl or baking dish, whisk together flour, baking powder, salt, pepper, paprika, cayenne, garlic powder, and onion powder. 3. Heat 4 cups (960 ml) oil in a deep heavy skillet or Dutch oven to 325°F (163°C). Maintain temperature with a thermometer. 4. Remove chicken from buttermilk, letting excess drip off. Dredge pieces in seasoned flour, pressing to adhere. For extra-crispy crust, dip back into buttermilk briefly and dredge again in flour. 5. Fry chicken in batches without crowding, skin-side down first, about 12–15 minutes per side for bone-in pieces, until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Adjust heat to keep oil between 300–350°F (149–177°C). 6. Transfer cooked chicken to a wire rack set over a baking sheet to drain and rest 10 minutes before serving.
Estimated per serving | Servings: 4
Generated: 2026-08-22T16:48:21Z
