Fried Chicken - cooking recipe

Ingredients

1 quart buttermilk
3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
Freshly ground pepper
Peanut oil, for frying
Deep-fry thermometer

Preparation

Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
Pour 3/4\" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350\u00b0 on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165\u00b0 on an instant-read thermometer. Drain on paper towels; serve.