• In a large bowl, combine the flour, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
• Pour the buttermilk (or milk) into another bowl.
• Dip each chicken piece into the flour mixture, coating it thoroughly. Shake off any excess flour.
• Dip the floured chicken piece into the buttermilk (or milk), allowing any excess to drip off.
• Return the chicken piece to the flour mixture and coat it once again, pressing the flour onto the chicken to create a good coating.
• Place the coated chicken pieces on a baking sheet or wire rack and let them rest for about 15 minutes. This will help the coating adhere better to the chicken.
• While the chicken is resting, heat about 1 inch of vegetable oil in a large, deep skillet or pot over medium-high heat. The oil should reach a temperature of around 350°F (175°C).
ADVERTISEMENT
