Fried Chicken

Method

Marinate the chicken pieces in buttermilk for at least 4 hours, preferably overnight, in the refrigerator. In a shallow bowl, combine the flour with salt, black pepper, paprika, garlic powder, and cayenne pepper. Remove the chicken from the buttermilk and coat each piece thoroughly in the seasoned flour, pressing gently to ensure an even coating. Heat the oil to 160°C in a heavy-bottomed pot or deep fryer. Carefully lower the chicken pieces into the hot oil and fry for approximately 12-15 minutes until the coating is golden brown and the internal temperature reaches 74°C. Remove the chicken with a slotted spoon and drain on kitchen paper before serving.