Buttermilk Fried Chicken

Step 1 -Prepare the chicken pieces by rinsing them under cold water and patting them dry with paper towels. Set them aside.

Step 2 -In a large bowl add the buttermilk, the eggs, the paprika, the hot sauce, the salt, and the pepper and mix until evenly combined.

Step 3 -Whisk in the baking powder and the baking soda.

Step 4 -Place 2 cups of the flour into a shallow dish.

Step 5 -Dredge one piece of chicken in the flour, coating it on all sides.

Step 6 -Dip it into the buttermilk mixture and make sure it’s fully covered.

Step 7 -Dredge the chicken piece in the flour again, then place it on a plate or rack.

Step 8 -Repeat until all of the chicken is dredged and coated. If the flour gets too dirty or clumpy, throw it out and add more of the fresh flour.

Step 9 -Add at least 1 inch of the oil and heat over medium-high heat until it reaches 350 degrees F. It should take about 10-15 minutes.

Step 10 -Once the oil is hot, carefully place a few pieces of the chicken at a time in the skillet using tongs. Do this in batches, making sure the chicken pieces don't touch each other.

Step 11 -Fry on the first side for about 7 minutes or until golden-brown, then flip the chicken and cook for another 3 to 5 minutes on the other side.

Step 12 -The chicken is done when it reaches an internal temperature of 165 degrees F, or about 12 to 15 minutes. If the oil level falls below 1 inch, add more of the oil, and allow it to heat up before adding more of the chicken.

Step 13 -Transfer the chicken to a plate lined with paper towels to soak up some of the oil.

Step 14 -Cool slightly before serving.