Ingredients:
1 whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil (for frying)
Instructions:
Marinate Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or overnight.
Prepare Flour Mix: In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat Oil: Heat about 2 inches of vegetable oil in a large, deep skillet over medium-high heat.
Coat Chicken: Remove the chicken from the buttermilk and dredge each piece in the flour mixture, coating well.
Fry Chicken: Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 10-12 minutes per side. Drain on paper towels.
Serve: Serve the fried chicken hot or at room temperature.