Ingredients
Scale
- 4 pounds whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying
Instructions
- Soak the chicken pieces in buttermilk for at least 4 hours or overnight in the refrigerator.
- In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove chicken from buttermilk and allow the excess to drip off. Dredge each piece in the flour mixture, coating well.
- Heat oil in a large skillet over medium heat. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes per side.
- Drain on paper towels and serve hot.
Notes
For even faster service, brown the pieces in a skillet, then finish cooking in a 375°F oven. Store leftovers in an airtight container for up to three days.
- Prep Time: 240 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg