"Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken...."
INGREDIENTS
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1 quart buttermilk
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3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
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2 cups all-purpose flour
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1 tablespoon paprika
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1 teaspoon cayenne pepper
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1 teaspoon garlic powder
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2 teaspoons kosher salt
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Freshly ground pepper
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Peanut oil, for frying