Ingredients:

For the chicken marinade:

1. 4 boneless, skinless chicken thighs or breasts
2. 1 cup buttermilk (or whole milk with a splash of lemon juice)
3. 1 tablespoon garlic powder
4. 1 tablespoon onion powder
5. 1 teaspoon paprika (or smoked paprika for extra flavor)
6. 1 teaspoon ground black pepper
7. 1 teaspoon salt
8. 1/2 teaspoon cayenne pepper (optional, for heat)
9. 1/2 teaspoon turmeric (optional, for color)
10. 1 tablespoon lemon juice or vinegar

For the flour coating:

1. 1 ½ cups all-purpose flour
2. 1/2 cup cornstarch (for extra crispiness)
3. 1 teaspoon garlic powder
4. 1 teaspoon onion powder
5. 1 teaspoon paprika
6. 1 teaspoon salt
7. 1/2 teaspoon ground black pepper
8. 1/2 teaspoon cayenne pepper (optional)
9. 1/2 teaspoon baking powder (for a lighter crunch)

For frying:

Vegetable oil or peanut oil for frying

Instructions:

Marinate the Chicken:

In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, black pepper, salt, cayenne pepper, turmeric, and lemon juice (or vinegar).

Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour, but ideally, let them marinate for 3-4 hours (or overnight for best results).

Prepare the Coating:

In a shallow dish, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and baking powder. This combination will give the chicken its crispy outer layer.

Dredge the Chicken:

Remove the chicken from the marinade, letting any excess liquid drip off.

Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. For extra crunch, you can double dredge by dipping the chicken back into the buttermilk and then back into the flour mixture.

Heat the Oil:

In a deep frying pan or skillet, heat about 1 ½ inches of oil over medium-high heat. The oil should reach 350°F (175°C). You can check the temperature with a thermometer or drop a small amount of flour in the oil—if it bubbles, it’s ready.

Fry the Chicken:

Carefully add the chicken pieces to the hot oil. Don’t overcrowd the pan—fry in batches if necessary.

Fry for about 5-7 minutes per side (depending on thickness) until golden brown and crispy, and the internal temperature reaches 165°F (74°C).

Drain and Serve:

Once fried, transfer the chicken to a plate lined with paper towels to drain excess oil.

Let the chicken rest for a few minutes to ensure it stays juicy inside.

Serving Suggestions:

1. Serve with mashed potatoes, fries, coleslaw, or a fresh salad.
2. Drizzle with a little hot sauce or honey for added flavor!

Enjoy your crispy, juicy, restaurant-style chicken fry!