Crispy and Juicy Buttermilk Fried Chicken Recipe

Learn how to make the perfect buttermilk fried chicken that is crispy on the outside and juicy on the inside. This recipe uses a flavorful buttermilk marinade to tenderize the chicken and then coats it with a seasoned flour mixture for a crispy golden crust. Serve it with your favorite sides for a classic American comfort food experience.

Ingredients

• 4 pounds chicken pieces (legs, thighs, and/or breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 tablespoon black pepper
• Vegetable oil for frying

Directions

1. In a large bowl, combine the chicken pieces and buttermilk. Make sure all the chicken is coated in buttermilk. Cover and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off.
4. Dredge each piece of chicken in the seasoned flour mixture, pressing the flour into the chicken to ensure it adheres well.
5. Place the coated chicken on a wire rack and let it rest for 15 minutes to allow the flour to set.
6. Meanwhile, heat vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be deep enough to fully submerge the chicken pieces.
7. Carefully place the chicken in the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches for about 15-20 minutes, turning occasionally, until it is golden brown and cooked through.
8. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
9. Serve the buttermilk fried chicken hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.

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