Fried Chicken

Pat chicken pieces dry with paper towels. If marinating, place in a bowl and coat with buttermilk or yogurt. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

In a shallow bowl, mix all-purpose flour with paprika, garlic powder, onion powder, salt, and black pepper. Adjust seasonings to your taste or use a pre-made seasoned flour blend.

Heat oil to 350°F in a large skillet or Dutch oven (use a thermometer to avoid burning).

Remove chicken from marinade (if used) and dredge each piece in the seasoned flour, coating all sides evenly. Shake off excess.

Carefully place chicken into hot oil. Do not overcrowd the pan; fry in batches if needed. Cook for 12–15 minutes, turning halfway, until golden brown and the internal temperature reaches 165°F.

Transfer cooked chicken to a paper-towel-lined plate to drain excess oil.

Drizzle with your chosen sauce (hot sauce, BBQ sauce, honey mustard, sriracha, or teriyaki). Garnish with fresh parsley, green onions, or sesame seeds if desired. Serve hot.