- In a large bowl, mix buttermilk with hot sauce (if using) and a pinch of salt. Add chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- In a separate large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove chicken from buttermilk and shake off the excess liquid. Dredge each piece in the flour mixture, ensuring it’s fully coated.
- Heat the oil in a deep frying pan or fryer to 350°F (175°C).
- Carefully add the chicken pieces, ensuring they don’t overcrowd the pan. Fry for 10-12 minutes for smaller pieces and 14-16 minutes for larger pieces, turning occasionally, until they are golden brown and fully cooked.
- Remove chicken from the oil and place them on a plate lined with paper towels to drain excess oil.
Prep Time: 4 hours 15 minutes (including marination) | Cooking Time: 16 minutes | Total Time: 4 hours 31 minutes
Kcal: 420 kcal | Servings: 4 servings
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