BUTTERMILK FRIED CHICKEN

May be an image of food and text that says 'SLAP YA MOMMA FRIED CHICKEN Sn 3 lbs chicken drumsticks and wings 2 cups all-purpose flour 1/4 cup cornstarch •2 2 tbsp Cajun seasoning 2 tsp garlic powder •2tsp tsp onion powder 1tsp smoked paprika tsp ground black pepper 1tsp cayenne pepper cup buttermilk •Salt to taste "SLAP YA YA MAMA Oil for frving'

Step 2: Prepare the Coating

In a large shallow dish or bowl, mix together the flour, salt, pepper, paprika, garlic powder, onion powder, and baking powder.
Shake off excess buttermilk from each chicken piece and dredge thoroughly in the seasoned flour. Press the flour gently onto the chicken to ensure it sticks.
For an extra-crispy crust, you can double dredge: dip the chicken back into the buttermilk briefly and coat again with flour.

Step 3: Heat the Oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches.
Heat the oil to 350°F (175°C). Use a thermometer if you have one—maintaining the temperature is key to even cooking.

Step 4: Fry the Chicken

Carefully lower the chicken pieces into the hot oil, skin side down first. Do not overcrowd the pan; fry in batches if necessary.
Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Use a slotted spoon or tongs to remove the chicken from the oil, and place it on a wire rack over a baking sheet to drain excess oil.

Tip: Keeping the chicken on a wire rack instead of paper towels helps maintain crispiness.

Step 5: Serve and Enjoy

Once all the chicken pieces are cooked, let them rest for a few minutes. Serve hot with your favorite sides: mashed potatoes, coleslaw, biscuits, or a simple green salad. The crispy crust combined with the tender, juicy meat inside is sure to delight everyone at the table.

Pro Tips for Perfect Buttermilk Fried Chicken

Oil Temperature Matters: Too hot and the crust will burn before the inside cooks; too cool and the chicken will absorb too much oil and be greasy.
Season Every Layer: Seasoning only the flour isn’t enough—season the chicken itself before dredging for full flavor.
Rest After Frying: Let the chicken rest 5–10 minutes; it keeps juices locked inside and prevents sogginess.
Try Variations: Add smoked paprika or dried herbs to the flour for a unique twist on the classic recipe.

Buttermilk Fried Chicken is more than just a meal—it’s a comforting experience that combines flavor, texture, and tradition. With this step-by-step guide, you can recreate a restaurant-quality dish right in your kitchen and impress family and friends with your crispy, juicy masterpiece.

If you want, I can also write a shorter “quick version” with tips for making it extra crunchy—perfect if you’re pressed for time but still want that golden crisp.

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