Instructions
Prep the Chicken:
Wash and pat dry your chicken pieces (drumsticks, thighs, wings, or breasts).
Optionally, marinate the chicken in buttermilk with a pinch of salt and pepper for 1–4 hours. This makes it extra tender.
Make the Batter:
In a large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
In another bowl, whisk the eggs and buttermilk until smooth.
Coat the Chicken:
Dip each chicken piece into the flour mixture first, then into the buttermilk-egg mixture, and then back into the flour mixture.
Press the flour gently onto the chicken so it sticks well for maximum crunch.
Fry the Chicken:
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Fry chicken in batches for 12–15 minutes (depending on size) until golden brown and cooked through (internal temp 165°F / 74°C).
Drain on paper towels.
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