Ingredients:

  • 2 cups buttermilk (480 ml)
  • 1 tablespoon garlic powder (15 g)
  • 1 tablespoon onion powder (15 g)
  • 1 teaspoon smoked paprika (2 g)
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (1 g)
  • ½ teaspoon cayenne pepper (optional) (1 g)
  • 4 chicken pieces, bone-in and skin-on (about 2.5 lbs or 1.13 kg total)
  • 1 cup all-purpose flour (120 g)
  • ½ teaspoon salt (3 g)
  • ½ teaspoon black pepper (1 g)
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon baking powder (2 g)
  • Oil for frying (vegetable or canola, as needed)

Instructions:

  1. In a large bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Add chicken pieces, cover and refrigerate for at least 4 hours or overnight.
  2. In another bowl, combine flour, salt, black pepper, paprika, and baking powder. Mix well.
  3. Remove chicken from the brine, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coat, then shake off excess flour. Repeat for extra crunch.
  4. In a cast-iron skillet, heat oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place the chicken in the hot oil, skin side down. Cook until golden brown and crispy, about 7-10 minutes per side, until internal temperature reaches 165°F (74°C).
  6. Remove chicken from the oil and drain on paper towels. Let it sit for a few minutes before serving.