- In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well.
- Add the chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This step helps to tenderize the chicken and infuse it with flavor.
- In a separate shallow dish, combine the all-purpose flour, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well to create the seasoned flour.
- Heat vegetable oil in a deep pot or Dutch oven to a temperature of around 350°F (175°C). Make sure you have enough oil to fully submerge the chicken pieces.
- Remove a piece of chicken from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the chicken in the seasoned flour, making sure it is evenly coated on all sides. Shake off any excess flour.
- Carefully place the coated chicken piece into the hot oil. Be cautious to avoid overcrowding the pot, as it may lower the oil temperature and result in greasy chicken. Fry the chicken in batches, if necessary.
- Fry the chicken for about 12 to 15 minutes, turning it occasionally to ensure even browning. The chicken should be golden brown and cooked through, with an internal temperature of 165°F (74°C) for poultry.
- Once cooked, transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil.
- Repeat the process with the remaining chicken pieces, ensuring the oil temperature stays consistent.
- Allow the fried chicken to cool for a few minutes before serving. It pairs well with mashed potatoes, coleslaw, or your preferred side dishes.
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