Ingredients:
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 1/2 cups buttermilk
- 2 large eggs
- 4-6 bone-in chicken pieces (thighs, drumsticks, or breasts)
- Vegetable oil for frying
Directions:
- In a large mixing bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This dry mixture will give the chicken its crispy, flavorful coating.
- In a separate bowl, whisk together buttermilk and eggs to form the wet batter.
- Heat about 1 inch of vegetable oil in a large skillet or deep frying pan over medium heat, bringing it to 350°F (175°C).
- Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off, then dredge it in the flour mixture, coating each piece thoroughly. For extra crispy chicken, dip it back into the buttermilk and dredge it in the flour again for a double coat.
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry each piece for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
- Remove the fried chicken from the oil and place on a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal (per serving) | Servings: 4 servings
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