Preparation Steps

• In a large bowl, combine the buttermilk, 1 tablespoon of salt, and 0.5 tablespoon of black pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
• In a shallow dish or a large resealable bag, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. This is your dry coating mixture.
• Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the dry coating mixture, pressing the flour onto the chicken to create a good crust. Place the coated chicken on a wire rack set over a baking sheet.
• Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C).
• Carefully place a few pieces of coated chicken into the hot oil, skin-side down if applicable. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken. Fry in batches.
• Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
• Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Season immediately with a little extra salt, if desired.
• Repeat with the remaining chicken pieces, ensuring the oil temperature is maintained between batches.
• Serve hot and enjoy!