Instructions:
Marinate the Chicken:
Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This helps tenderize the chicken and adds flavor.
Prepare the Coating:
In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Coat the Chicken:
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour mixture, ensuring they are well coated on all sides. Shake off any excess flour.
Fry the Chicken:
Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary.
Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature reaches 165°F (75°C) for dark meat and 170°F (77°C) for white meat.
Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil. Sprinkle with a little extra salt and black pepper while still hot, if desired.
Serve and Enjoy:
Serve the ultimate fried chicken hot, crispy, and delicious alongside your favorite sides, such as mashed potatoes, coleslaw, cornbread, or biscuits.
Enjoy the crispy exterior and juicy, flavorful meat of this ultimate fried chicken recipe with your family and friends!
Note: For an extra crispy coating, you can double-dip the chicken by repeating the dredging process after the first coating. Additionally, you can add your favorite herbs and spices to the flour mixture for a personalized flavor profile.
