Fried Chicken
Ingredients:
8 chicken pieces (legs, thighs, or drumsticks)
1 cup (120g) all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for extra heat)
2 large eggs
1 cup (240ml) buttermilk
Vegetable oil, for frying
In a large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In another bowl, whisk together the eggs and buttermilk.
Dip each chicken piece into the buttermilk mixture, allowing excess to drip off, then coat with the flour mixture. Repeat for all pieces.
Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the chicken pieces in batches, without overcrowding the pan, for about 10-12 minutes per batch, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Drain the fried chicken on paper towels. Let it rest for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 40 minutes | Servings: 4-6
