Fried Chicken

Soak the chicken pieces in buttermilk in a large bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight for maximum tenderness and flavor.

Combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large shallow dish, mixing thoroughly to create the seasoned coating.

Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating.

Heat vegetable oil in a large cast-iron skillet or Dutch oven to 350°F (175°C), using a thermometer to maintain consistent temperature throughout frying.

Carefully place the coated chicken pieces into the hot oil without overcrowding the pan, frying in batches for 12 to 15 minutes per side until golden brown and the internal temperature reaches 165°F.

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, and let it rest for 5 minutes before serving.