Preparation Steps

• Start by marinating the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
• In a separate bowl, combine flour, paprika, garlic powder, onion powder, black pepper, and salt.
• Remove chicken from the buttermilk and let excess liquid drip off before dredging in the flour mixture.
• Heat oil in a large skillet over medium-high heat. Make sure it’s hot before adding chicken.
• Fry the chicken for about 12-15 minutes per side or until golden brown and cooked through.
• Use a meat thermometer to ensure the internal temperature reaches 165°F.
• Once cooked, drain the chicken on paper towels and let it rest for a few minutes before serving.