Crispy Skillet-Fried Chicken

Ingredients

• 2 lb / 900 g small chicken pieces or boneless thighs
• 1 1/2 cups / 355 mL buttermilk
• 1 1/2 cups / 180 g flour
• 1 1/2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• High-heat frying oil for shallow frying

Method

1. Refrigerate chicken in buttermilk for several hours.
2. Combine flour and seasonings, then coat each piece and let it rest briefly.
3. Heat a stable heavy skillet with a moderate shallow layer of suitable frying oil according to safe cookware guidance.
4. Cook in batches, turning carefully when the first side is set and deeply golden.
5. Reduce heat if the coating browns much faster than the center cooks.
6. Confirm 165°F / 73.9°C in the thickest meat before serving.