Homestyle Fried Chicken

Marinating the Chicken In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

Preparing the Coating In another large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Coating the Chicken Remove the chicken pieces from the marinade, allowing any excess marinade to drip off. Dredge the chicken in the flour mixture, pressing down firmly to adhere the coating.

Frying the Chicken Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 12-15 minutes for drumsticks and thighs, and 8-10 minutes for smaller pieces like wings or drumettes. Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Draining and Serving Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving. Serve hot.