Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon paprika (5 g)
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (2 g)
  • 1 cup all-purpose flour (120 g)
  • ½ teaspoon baking powder (2 g)
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil for frying (about 4 cups or 960 ml)

Instructions:

  1. In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (up to overnight for more flavor).
  2. In a shallow dish, combine flour, baking powder, and cayenne pepper (if using).
  3. In a heavy skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
  5. Carefully add chicken to the hot oil. Fry for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness.
  6. Remove chicken from oil and place on paper towels to drain excess oil. Let rest for a few minutes before serving.