How to make deep fried chicken

Cut the whole chicken into pieces and place in a large bowl.

Pour buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours or overnight.

In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Fry chicken pieces in batches for 12-15 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F.

Remove chicken and drain on paper towels.

Peel and cut potatoes into fries, then soak in water for 30 minutes to remove excess starch.

Drain and pat fries dry with paper towels.

Fry the potatoes in the same oil at 350°F for 5-7 minutes until golden and crispy.

Remove fries and drain on paper towels, seasoning with salt immediately.

Serve fried chicken hot with fries and garnish with fresh parsley.

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