Homemade Fried Chicken

Ingredients:

4 lbs chicken pieces (legs, thighs, wings, or breasts)

2 cups buttermilk

2 cups all-purpose flour

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1 tsp salt

1 tsp black pepper

½ tsp cayenne pepper (optional, for extra spice)

Oil for frying (vegetable or peanut oil)

Fresh parsley (for garnish)

Instructions:

Marinate the Chicken:

In a large bowl, submerge the chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.

Prepare the Coating:

In a separate large bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).

Coat the Chicken:

Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour and set the coated chicken aside on a plate.

Heat the Oil:

In a large heavy skillet or deep fryer, pour enough oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). To test the oil, drop a small piece of flour into the oil; if it sizzles, it’s ready.

Fry the Chicken:

Carefully add a few pieces of chicken to the hot oil, ensuring not to overcrowd the pan. Fry the chicken for about 10-15 minutes on one side until golden brown. Flip and continue frying for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is crispy.

Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Repeat with the remaining chicken pieces.