Cooking Instructions:

Begin by preparing the buttermilk marinade. Place the chicken pieces in a bowl or a resealable bag and cover them with buttermilk. Let them marinate in the refrigerator for several hours or overnight. This step is vital for achieving moist and flavorful chicken.

Once marinated, remove the chicken from the buttermilk and allow any excess liquid to drain off. Pat the chicken pieces dry with paper towels and season them generously with salt and pepper.

In a separate bowl, create the flour mixture by combining the all-purpose flour with paprika, poultry seasoning, salt, and pepper. Make sure to mix well to distribute the seasonings evenly.

Set up a dredging station by placing the egg and milk mixture in one bowl and the seasoned flour mixture in another. Dredge each piece of chicken in the flour mixture first, then dip it into the egg mixture, and finally dredge it in the flour mixture again for a double coating.

After coating, let the battered chicken rest on a wire rack or plate for about 15-30 minutes. This helps the coating adhere better during frying.

While the chicken is resting, heat oil in a large pot, Dutch oven, or iron skillet to a temperature of 325-365°F. Use enough oil to fully submerge the chicken pieces for even cooking.

Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the pan. Fry the chicken for 15-18 minutes, turning occasionally until it's golden brown and crispy.

Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. For extra crispiness, transfer the chicken to a cooling rack.