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A classic Southern dish that is crispy on the outside and juicy on the inside, perfect for comfort food.
4
Serves
Serve with collard greens and cornbread for a complete meal.
Marinate the chicken pieces in buttermilk for at least 2 hours, preferably overnight.
In a large bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder.
Remove chicken from buttermilk and dredge each piece in the flour mixture, shaking off excess flour.
Heat oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes per side.
Drain on paper towels and serve hot.