American Buttermilk Fried Chicken

Ingredients

• 4 cups buttermilk
• 8 pieces chicken, drumsticks and thighs
• 2 cups flour, sifted
• 2 teaspoons salt
• 1 teaspoon black pepper, ground
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 quart vegetable oil, for frying

Method

1. 01
   In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
2. 02
   Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. 03
   Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before frying.
4. 04
   In a large bowl, sift together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
5. 05
   Dredge each piece of chicken in the flour mixture, making sure it is evenly coated. Shake off any excess flour.
6. 06
   In a large deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C).
7. 07
   Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes per side, or until the chicken is golden brown and cooked through.
8. 08
   Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
9. 09
   Remove the chicken from the oil and drain on paper towels or a wire rack.
10. 10
    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.