# What You’ll Need:
→ Chicken
01 - 8 pieces bone-in, skin-on chicken (thighs, drumsticks, breasts)
→ Marinade
02 - 2 cups buttermilk
03 - 1 teaspoon salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon cayenne pepper
→ Breading
09 - 2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1 teaspoon black pepper
12 - 1 teaspoon paprika
13 - ½ teaspoon cayenne pepper
14 - ½ teaspoon baking powder
→ Frying
15 - Vegetable oil, for deep frying
# How to Make It:
01 - In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
02 - Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
03 - In a separate bowl, mix the flour, salt, black pepper, paprika, cayenne pepper, and baking powder.
04 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (160°C).
05 - Remove chicken pieces from the marinade, letting the excess drip off. Dredge thoroughly in the flour mixture, pressing gently to adhere.
06 - Fry the chicken in batches, avoiding overcrowding, turning occasionally until golden brown and cooked through (internal temperature of 165°F/74°C), about 15–18 minutes.
07 - Drain on a wire rack set over a baking sheet.
08 - Let rest for 5 minutes before serving for maximum juiciness.
