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“This is great, you can make a spicy version by adding hot sauce to the buttermilk and cayenne to the flour.”
24hrs 18mins

Ingredients Nutrition


  1. Place chicken in a bowl and cover with buttermilk.
  2. Cover and chill overnight.
  3. In a bowl, whisk eggs and water.
  4. In a large gallon freezer bag, mix flour, pepper, and paprika.
  5. Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.
  6. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
  7. Remove chicken pieces one at a time, shaking excess flour.
  8. Dip each piece in the egg mixture, and return to bag of flour.
  9. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
  10. Heat oil in deep fryer or deep pan to 350 degrees.
  11. Working in batches, drop each piece of chicken into the hot oil.
  12. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken.
  13. Keep in mind that dark meat chicken takes longer to cook than white meat.

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