Fried Chicken

Ingredients

2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups vegetable oil (for frying)
4 lbs chicken pieces (legs, thighs, breasts, wings)
2 cups buttermilk

Directions

In a large bowl, mix together the flour, paprika, salt, black pepper, cayenne pepper, garlic powder, and onion powder.

Place the chicken pieces in a large bowl or seal-able plastic bag, and pour the buttermilk over the chicken.

Allow the chicken to marinate in the refrigerator for at least 2 hours, or overnight. The buttermilk marinade will tenderize the chicken and add flavor.

Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).

Using tongs, remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dip the chicken pieces in the flour mixture, pressing the flour mixture onto the chicken to coat it well.

Carefully place the chicken pieces in the hot oil, being sure not to overcrowd the skillet. Fry the chicken for 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain off any excess oil.

Serve the crispy fried chicken hot, with your favorite dipping sauce and sides.