Marinate the Chicken

Rinse and pat dry the chicken pieces. In a large bowl, mix the buttermilk with salt and pepper, then add the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor).

Prepare the Coating

In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to evenly distribute the seasonings.

Coat the Chicken

Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to help the flour adhere. For an extra crispy coating, dip the chicken back into the buttermilk briefly, then coat it in flour a second time.

Heat the Oil

In a large, heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1 inch deep. Heat the oil to 350°F (175°C). To test if the oil is hot enough, drop a small pinch of flour into the oil; if it sizzles, it’s ready.

Fry the Chicken

Carefully add a few pieces of chicken to the hot oil without overcrowding the pan. Fry for about 10-12 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as necessary to maintain oil temperature.

Drain and Serve

Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil. Serve hot with your favorite Southern sides!