Prairie Fried Chicken

Step by stepInstructions

1. Place the chicken pieces in a large bowl and pour the buttermilk over them, turning to coat, then cover and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the seasoned flour, pressing to coat well.
4. Heat about 1 inch of oil in a deep cast-iron skillet to 350°F.
5. Fry the chicken in batches without crowding, 12 to 15 minutes per batch, turning occasionally, until golden brown and cooked through to 165°F.
6. Drain the chicken on a wire rack set over paper towels so the crust stays crisp.
7. Serve warm, or at room temperature picnic-style.