Fried Chicken Dinner


For the chicken:

  • 1 whole chicken, cut into pieces (or your preferred chicken parts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Vegetable oil for frying

For the sides:

Mashed potatoes





1. Marinate the Chicken:

  • Place the chicken pieces in a large bowl and cover them with buttermilk. Let them marinate in the refrigerator for at least 2 hours or overnight. This helps tenderize the chicken and adds flavor.

2. Prepare the Coating:

  • In a shallow dish or bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Adjust the seasoning according to your taste preferences.

3. Coat the Chicken:

  • Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
  • Dredge each piece of chicken in the seasoned flour mixture, ensuring it’s evenly coated. Press the flour onto the chicken to create a good crust.

4. Heat the Oil:

  • In a large, heavy-bottomed skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use enough oil to submerge the chicken halfway when added to the pan.

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