Buttermilk Fried Chicken

Clean the chicken wings and place them in a large resealable bag. Season generously with smoked paprika, garlic powder, seasoned salt, and black pepper.

Pour the buttermilk over the seasoned chicken in the bag, ensuring all pieces are coated.

Seal the bag and place it in the refrigerator to marinate for at least 2 hours.

In a separate large resealable bag, combine the all-purpose flour with the same seasonings used for the chicken (smoked paprika, garlic powder, seasoned salt, black pepper).

Remove the marinated chicken from the refrigerator and, piece by piece, transfer it to the bag of seasoned flour. Seal the bag and shake well to coat the chicken completely.

Pour vegetable oil into a large, deep pot or skillet and heat to 350°F (175°C).

Carefully place the flour-coated chicken pieces into the hot oil, being careful not to overcrowd the pan.

Fry for a total of 17 minutes, turning the chicken pieces every 3 minutes to ensure even cooking and browning.

Once the chicken is deep golden brown and cooked through, remove it from the oil and place it on a wire rack to drain any excess oil.