Marinating the Chicken:
- In a large bowl, mix buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Breading the Chicken:
- In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off.
- Dredge the chicken in the seasoned flour mixture, ensuring each piece is evenly coated. Press the flour onto the chicken to help it adhere.
Frying the Chicken:
- Heat about 2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, a few at a time, being cautious not to overcrowd the pan.
- Fry the chicken for about 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
- Repeat the process until all the chicken pieces are fried.
Serve:
- Allow the fried chicken to rest for a few minutes before serving.
- Serve the buttermilk fried chicken hot with your favorite dipping sauces or side dishes.
Enjoy this deliciously crispy and flavorful buttermilk fried chicken for a satisfying and classic comfort food experience!