Preparation:

Step 1:
Start by preparing the chicken. Wash the chicken thighs and drumsticks thoroughly and pat them dry with paper towels. Once dry, place the chicken pieces in a large bowl and pour 2 cups of buttermilk over them. Ensure each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best results, marinate the chicken overnight, allowing the buttermilk to tenderize the meat and infuse it with flavor.

Step 2:
While the chicken is marinating, prepare the seasoned flour mixture. In a large shallow dish, combine 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper (if using). Mix well to ensure the spices are evenly distributed throughout the flour.

Step 3:
After the marinating time is complete, remove the chicken from the refrigerator. Allow the chicken to sit at room temperature for about 15 minutes to take the chill off before frying.

Step 4:
Meanwhile, heat a large skillet or deep fryer over medium-high heat and add enough vegetable oil to submerge the chicken halfway (about 1 inch deep). Heat the oil to 350°F (175°C). To ensure the oil is hot enough, you can use a kitchen thermometer or drop a small amount of the flour mixture into the oil—if it sizzles, the oil is ready.

Step 5:
Working in batches, take each piece of chicken and dredge it in the seasoned flour mixture. Press the flour onto the chicken, ensuring an even and thick coating. If you prefer extra crispy chicken, you can double dip the pieces: first dredge them in flour, then dip them back into the buttermilk, and coat again with flour.

Step 6:
Carefully place the dredged chicken pieces into the hot oil. Fry the chicken for approximately 12-15 minutes on each side, or until the crust is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Be mindful not to overcrowd the pan as this can lower the oil temperature and result in soggy chicken.

Step 7:
Once fried, transfer the chicken to a plate lined with paper towels to drain any excess oil. This step is essential for achieving a non-greasy texture.