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Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.
Fill a deep fryer, deep medium-large pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
In a shallow dish or plate, sift together the flour, salt, pepper, garlic powder, onion powder, paprika and cayenne.
In a separate dish whisk together eggs with salt and pepper.
Remove the chicken from the buttermilk shaking off the excess. Dip into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan.
Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.
Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear.
Remove to paper towels or an oven safe baking rack to drain. Cover and keep warm until serving.