Ingredients
Equipment
Method
- Place chicken pieces in a large bowl. Pour buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, combine the flour, paprika, salt, and pepper. Mix well.
- Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece generously in the flour mixture, pressing to ensure a good coating.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
- Carefully place coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove chicken from the oil using tongs and place on a wire rack set over a baking sheet to drain excess oil. Let rest for a few minutes before serving.
Notes
For gluten-free option, use a gluten-free flour blend. For diabetic-friendly, ensure the flour blend is low in carbohydrates. This recipe can be adapted for oven baking by placing coated chicken on a baking sheet and baking at 400°F (200°C) for 35-45 minutes, flipping halfway through.