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Ingredients (8 pieces)
Chicken (drumsticks/thighs)
2 cups buttermilk
2 cups flour
1 Tbsp each: salt, paprika; ½ tsp each: pepper, garlic powder, onion powder, cayenne
Marinate (2 hrs–overnight)
Season chicken with salt/pepper.
Soak in buttermilk.
Coating
Mix flour + spices.
Dredge chicken: buttermilk → flour; shake off.
Fry
Heat oil (1½ in deep) to 350 °F (175 °C).
Fry 3–4 pieces at a time, maintain 320–340 °F.
Drumsticks: 12–14 min; thighs: 14–18 min; turn halfway.
Internal temp: 165 °F (75 °C).
Rest & Serve
Let rest 5 min on a rack. Enjoy with sides!