(Crispy, golden-brown fried chicken with juicy, flavorful meat)
Ingredients:
For the Chicken:
4 lbs chicken pieces (drumsticks, thighs, breasts, or wings) 

2 cups buttermilk 

1 tsp hot sauce (optional, for spice) 

1 tsp salt 

½ tsp black pepper
For the Coating:
2 cups all-purpose flour 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp smoked paprika 

½ tsp cayenne pepper (optional) 

1 tsp salt 

1 tsp black pepper
For Frying:
4 cups vegetable oil or peanut oil, for frying 

Instructions:

In a large bowl or zip-top bag, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.

In a shallow dish, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere. Place coated pieces on a wire rack and let rest for 10-15 minutes to help the coating stick.

In a deep skillet or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.

Working in batches to avoid overcrowding, carefully place the chicken pieces into the hot oil. Fry for 12-15 minutes for larger pieces (thighs, drumsticks) or 8-10 minutes for smaller pieces (wings, breasts), turning occasionally for even browning. The chicken is done when golden brown and reaches an internal temperature of 165°F (75°C).

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Avoid using paper towels, as this can make the crust soggy.

Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits. Enjoy the ultimate Southern comfort food! 

Prep Time: 15 minutes (+ marinating time)
Cook Time: 30-40 minutes
Total Time: ~1 hour 10 minutes
Servings: 6