Basic Fried Chicken

Fry the chicken in small batches without crowding the pan.

Place the buttermilk in a shallow nonreactive dish and add the chicken. Cover and refrigerate for at least 30 minutes.

Combine the flour, paprika, cayenne, onion powder, garlic powder, salt and pepper in a stainless steel bowl.

Remove the chicken from the buttermilk and coat with the flour mixture. For a thicker coating, dip it into the buttermilk and flour once more. Shake off excess flour. Discard the used buttermilk and any flour that has contacted raw chicken.

If using a deep fryer, heat the oil to 315°F. Fry until golden and the thickest part of each piece reaches 165°F (74°C), measuring away from the bone. Begin checking after 10 to 12 minutes; larger pieces may take longer.

If not using a deep fryer pour peanut or vegetable oil into a heavy skillet or pot with enough oil to either completely cover or partially cover the chicken.

For skillet frying, heat the oil to 315–320°F on a frying thermometer. Add a few chicken pieces at a time and adjust the heat to maintain the oil temperature. Fry, turning occasionally, until golden and the thickest part reaches 165°F (74°C), away from the bone. Begin checking after 10 to 12 minutes. Drain on a rack or paper towels.

If the coating browns before the chicken reaches 165°F (74°C), transfer the pieces to a rack over a baking sheet and finish in a preheated 350°F oven.