Ingredients:
1 whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional, for heat)
Vegetable oil, for frying
Instructions:
Place chicken pieces in a large bowl and cover with buttermilk. Let marinate at least 2 hours or overnight in the refrigerator for best flavor and tenderness.
In another bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour mixture. Press flour onto the chicken so it sticks well.
Heat about 1 inch of vegetable oil in a large cast-iron skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C).
Fry chicken in batches, skin side down first, without overcrowding the pan. Cook 10–12 minutes per side or until golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
Place fried chicken on a wire rack over paper towels to drain excess oil and keep it crispy.
Serve hot with biscuits, mashed potatoes, coleslaw, or your favorite Southern sides.