Crispy Fried Chicken (Golden, Juicy & Irresistibly Crunchy) ✨🍗

Instructions

1. Marinate the Chicken

1. In a large bowl, whisk buttermilk with 1 tsp salt, garlic powder, and paprika.
2. Add the chicken pieces, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

2. Prepare the Dredge

3. In a separate bowl, mix flour, cornstarch, baking powder, remaining salt, pepper, and an extra pinch of paprika or cayenne if you like heat.
4. Optional: Whisk eggs in a separate bowl for double-dipping (flour → egg → flour) for extra-thick coating.

3. Dredge the Chicken

5. Remove chicken from buttermilk. Let excess drip off.
6. Coat in flour mixture (or do flour → egg → flour for extra crisp). Press firmly to ensure the crust sticks.
7. Place coated pieces on a rack and let them rest 10–15 minutes before frying. This helps the coating set.
   

   4. Fry