Ingredients:
2 lbs bone-in, skin-on chicken (breasts, thighs, and drumsticks)
1 cup buttermilk
1 tsp hot sauce (optional)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil cooking spray for greasing
Instructions:
In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a shallow dish or large resealable bag, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Place the chicken in the dish or bag with the flour mixture and toss or shake until evenly coated.
Place the coated chicken pieces on the prepared baking sheet and lightly spray with vegetable oil cooking spray.
Bake for 35-45 minutes or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before serving.
Extra Crispy Fried Chicken
INGREDIENTS:
3 pounds chicken, cut into pieces
2 eggs
1 cup milk
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all-purpose flour
2 cups canola or peanut oil
DIRECTIONS:
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper, and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.
Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour.
Shake off any excess and set the chicken aside on a rack to dry.
Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.
Add other chicken pieces being careful not to overcrowd the skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through.
Drain on paper towels and serve warm or at room temperature.
