Ingredients:

  • 4-6 pieces of bone-in, skin-on chicken (drumsticks, thighs, or breasts) (about 1.5 to 2 kg total)
  • 2 cups (480 ml) buttermilk
  • 1 tablespoon (15 ml) hot sauce (optional)
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon (8 g) paprika
  • 1 teaspoon (6 g) garlic powder
  • 1 teaspoon (6 g) onion powder
  • 1 teaspoon (6 g) cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (enough for deep frying, about 4 cups or 1 liter)

Instructions:

  1. In a large bowl, combine buttermilk with hot sauce (if using). Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
  2. In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  3. Remove chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, pressing it in to create a thick coating.
  4. In a cast iron skillet, pour in vegetable oil to a depth of about 1 inch and heat to 350°F (175°C).
  5. Carefully add chicken pieces to the hot oil, skin-side down, in batches to avoid overcrowding. Fry until golden brown (about 10-12 minutes), then flip and cook the other side for another 8-10 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove chicken from oil and place on a wire rack over a baking sheet to drain excess oil. Rest for a few minutes before serving hot.