Fried Chicken

 Ingredients:

1 whole chicken, cut into pieces

2 cups buttermilk (or milk with 1 tbsp vinegar)

2 cups all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp garlic powder (optional)

1/2 tsp cayenne pepper (optional for spice)

Vegetable oil for frying

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Instructions:

1. Marinate the chicken:

Place the chicken pieces in a bowl and cover with buttermilk.

Let it marinate in the fridge for at least 1 hour (or overnight for better flavor).

2. Prepare the flour mix:

In a large bowl, mix the flour, salt, pepper, paprika, garlic powder, and cayenne pepper.

3. Coat the chicken:

Remove the chicken from the buttermilk, letting the excess drip off.

Dredge each piece in the flour mixture until fully coated. Press the flour onto the chicken to help it stick.

4. Heat the oil:

In a large, deep pan or fryer, heat about 2–3 inches of vegetable oil to 170–180°C (340–360°F).

5. Fry the chicken:

Carefully place the chicken pieces in the hot oil. Do not overcrowd the pan.

Fry for 10–15 minutes, turning occasionally, until golden brown and fully cooked (internal temp should be 75°C or 165°F).

6. Drain and serve:

Place the fried chicken on a paper towel-lined plate to drain excess oil.

Serve hot with your favorite sides (like mashed potatoes, coleslaw, or cornbread).