INGREDIENTS

Poultry
☐ 1 whole chicken, cut into pieces

Dairy
☐ 2 cups buttermilk

Baking & Dry Goods
☐ 2 cups all-purpose flour
☐ 1 tablespoon cornstarch

Spices & Seasonings
☐ 2 teaspoons paprika
☐ 2 teaspoons garlic powder
☐ 1 teaspoon onion powder
☐ 1 teaspoon black pepper
☐ 1 package Sazon
☐ 1 teaspoon Cajun seasoning
☐ 1 teaspoon Italian seasoning

For Frying
☐ Vegetable oil
☐ Brown paper bag

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INSTRUCTIONS

Place the cut-up chicken into a large bowl. Season the chicken directly with paprika, garlic powder, onion powder, black pepper, Sazon, Cajun seasoning, and Italian seasoning. Use your hands to massage the seasoning into the meat, making sure every piece is fully coated.

Pour in just enough buttermilk to lightly coat the chicken, not drown it. Mix well so the seasoned chicken is evenly covered. Cover and refrigerate for at least 2 hours, or overnight if possible, to let the seasoning penetrate the meat.

When ready to fry, combine the flour and cornstarch in a bowl. This flour is not seasoned. It is just for texture and crunch.

Remove the chicken from the buttermilk mixture, letting the excess drip off. Place a few pieces at a time into a clean brown paper bag. Add some of the flour mixture, fold the bag closed, and shake until the chicken is fully coated. Press the flour onto the chicken so it sticks well. Set the coated pieces aside and let them rest for about 10 minutes so the coating sets.

Heat vegetable oil in a deep skillet or Dutch oven to about 350°F. Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown, crispy, and cooked through, about 12 to 15 minutes depending on the size of the pieces.

Remove the chicken from the oil and let it drain on a rack or paper towels. Let it rest for a few minutes before serving so the crust stays crisp.