Instructions (Directions)
1. Marinate (The Key to Tenderness):
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, making sure all pieces are submerged.
Cover the bowl and refrigerate for at least 4 hours (or preferably overnight). This tenderizes the meat.
2. Prepare the Coating:
In a shallow dish or large plastic bag, combine the flour, salt, pepper, paprika, and garlic powder. Mix thoroughly.
3. Dredge the Chicken (The Double Dip):
Remove the chicken pieces from the buttermilk (do not rinse). Let the excess buttermilk drip off.
First Dredge: Place each piece of chicken in the seasoned flour mixture. Press the flour firmly onto the chicken.
Second Dip (Optional but Recommended for Extra Crisp): Dip the floured chicken piece back into the remaining buttermilk quickly, and then immediately back into the dry flour mixture. Press the flour firmly again. The rougher the coating looks, the crispier it will be!
4. Fry the Chicken:
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