Fried Chicken

Instructions

1. Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
2. In a separate large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Remove the chicken from the refrigerator. One piece at a time, shake off excess buttermilk and dredge thoroughly in the seasoned flour mixture, pressing to adhere.
4. Place the coated chicken on a wire rack and let it sit for about 15 minutes to allow the coating to set.
5. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
6. Carefully add a few pieces of chicken to the hot oil, without overcrowding the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
7. Remove the chicken from the oil and place on a clean wire rack set over a baking sheet to drain excess oil.
8. Repeat the frying process with the remaining chicken pieces, ensuring the oil temperature returns to 350°F (175°C) between batches.
9. Allow the fried chicken to rest for a few minutes before serving, which helps keep it juicy.