Garlic-Paprika Fried Chicken

Ingredients

• 2 1/2 lb / 1.1 kg chicken
• 1 1/2 cups / 355 mL buttermilk
• 1 3/4 cups / 210 g flour
• 2 tsp paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• High-heat frying oil, as needed

Method

1. Refrigerate chicken in buttermilk for several hours.
2. Mix flour and seasonings.
3. Dredge, press the coating onto the chicken and let rest briefly.
4. Cook using appropriate frying equipment in uncrowded batches.
5. Confirm 165°F / 73.9°C internally before moving to a clean wire rack.