A deliciously crispy and flavorful fried chicken recipe, perfect for family dinners or gatherings.
In a large mixing bowl, combine the buttermilk and hot sauce.
Marinating the chicken in buttermilk tenderizes it and enhances the flavor.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours.
Marinate the chicken overnight for even better flavor.
In another bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, salt, and baking powder.
Sift the dry ingredients to ensure an even coating.
Heat the oil in a cast iron skillet over medium heat until it reaches 175°C (350°F).
Use a thermometer to maintain the oil temperature for consistent frying.
Remove the chicken from the buttermilk mixture, letting excess drip off. Coat each piece in the flour mixture, pressing gently to adhere.
Double-coat the chicken for extra crispiness.
Carefully place the chicken pieces in the hot oil, skin side down. Fry in batches to avoid overcrowding.
Overcrowding the skillet lowers the oil temperature, resulting in less crispy chicken.
Fry the chicken until golden brown and cooked through, about 12-15 minutes per side. Use tongs to turn the pieces.
Check the internal temperature of the chicken to ensure it reaches 75°C (165°F).
Remove the fried chicken from the skillet and place on paper towels to drain excess oil.
Draining on paper towels helps maintain the crispiness.
Serve the crispy fried chicken hot with your favorite sides, and enjoy!
Garnish with fresh herbs for a touch of color and flavor.
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