Description
A delicious and crispy recipe for salt and pepper chicken, perfect for any occasion.
Ingredients
Scale
- 2 pounds chicken wings or drumsticks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- In a large bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- Add the chicken wings or drumsticks to the bowl and toss to coat them evenly with the spice mixture. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- In a separate bowl, pour the buttermilk. In another bowl, place the flour.
- Remove the chicken from the refrigerator. Dip each piece into the buttermilk, allowing any excess to drip off, then dredge in the flour, ensuring an even coating.
- Heat about 2 inches of vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F.
- Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 8-10 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with additional salt and pepper if desired.
Notes
- For extra crunch, double-dip the chicken by repeating the buttermilk and flour steps before frying.
- For a spicy kick, add cayenne pepper or chili powder to the spice mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg