1. Marinate the Chicken:
- Place the chicken pieces in a large bowl and pour buttermilk over them. Ensure all pieces are coated. Let them marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Prepare the Coating:
- In a shallow dish, combine flour, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
3. Coat the Chicken:
- Remove the chicken from the buttermilk, allowing any excess to drip off.
- Dredge each piece of chicken in the seasoned flour mixture, ensuring they are evenly coated. Press the flour mixture onto the chicken to adhere.
4. Let the Chicken Rest:
- Place the coated chicken pieces on a wire rack and let them rest for about 10-15 minutes. This allows the coating to adhere better and results in crispier fried chicken.
5. Heat the Oil:
- In a large skillet or Dutch oven, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use enough oil to cover the chicken pieces halfway.
6. Fry the Chicken:
- Carefully place the chicken pieces in the hot oil, skin side down, in batches. Do not overcrowd the pan.
- Fry the chicken for about 6-8 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) for poultry.
- Use tongs to turn the chicken pieces halfway through cooking for even browning.
7. Drain and Serve:
- Once the chicken is cooked through and golden brown, remove it from the oil and place it on a wire rack or paper towels to drain any excess oil.
- Let the chicken rest for a few minutes before serving.
8. Enjoy:
Serve your crispy fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, biscuits, or gravy.
Enjoy your homemade crispy fried chicken!