Step 3: Prepare the Dry Mix
1. In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and cayenne (if using).
2. Mix thoroughly so the seasoning is evenly distributed.
Step 4: Coat the Chicken
1. Dip each chicken piece into the wet mixture (buttermilk + eggs).
2. Transfer to the dry flour mixture, pressing firmly so the coating sticks.
3. For an extra-crispy crust, repeat the process: wet → dry → wet → dry.
Step 5: Fry to Perfection
1. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
2. Fry chicken pieces in batches, avoiding overcrowding.
3. Cook 12–15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
4. Remove and place on a wire rack (not paper towels) to keep the crust crisp.
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Why This Recipe is Loved
Crispy Texture: Cornstarch and double-dipping ensure a shatteringly crisp crust.
Flavorful Seasoning: Balanced spices bring authentic Southern flavor without overpowering.
Tender & Juicy Inside: Buttermilk brine guarantees moist chicken every time.