Instructions
Step 1: Place chicken pieces in a large bowl and pour buttermilk over them, making sure each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
Step 2: In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly.
Step 3: In another shallow bowl, beat the eggs until well combined.
Step 4: Heat vegetable oil in a deep skillet or fryer to 350-375 degrees Fahrenheit.
Step 5: Remove chicken from buttermilk and coat each piece in the flour mixture, then dip in beaten egg, and coat again in the seasoned flour for extra crispiness.
Step 6: Carefully place coated chicken into hot oil and fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165 degrees Fahrenheit.
Step 7: Remove chicken with tongs and place on paper towels to drain excess oil. Serve warm with your favorite sides.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. It’s delicious cold straight from the fridge or reheated for a warm meal.
To reheat and restore crispiness, place chicken on a baking sheet and warm in a 375-degree oven for about 10 minutes. Avoid the microwave, which can make the coating soggy.
For longer storage, freeze cooked fried chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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