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- 2 quarts buttermilk, divided
- 2 Tbsp. paprika
- 3 cloves garlic, crushed
- 3 bay leaves, crumbled
- 4 lbs. bone-in chicken parts with skin
- 1/4 cup Knorr® Chicken flavor Bouillon
- 2 cups all-purpose flour
- 1 egg
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- Vegetable oil for frying
Combine 7 cups buttermilk, paprika, garlic and bay leaves in large bowl. Add chicken; cover and refrigerate 1 to 3 hours. Drain chicken.
Combine Knorr® Chicken flavor Bouillon with flour in shallow bowl. Whisk egg, baking powder and baking soda in another shallow bowl; whisk in remaining 1 cup buttermilk.
Heat 2-inches oil in large wide pot to 325°.
Meanwhile, dip chicken in flour mixture, then buttermilk mixture then in flour mixture again. Shake off excess flour. Place on wire rack until oil is ready.
Fry chicken, in batches, covered, turning occasionally, until chicken is thoroughly cooked, about 10 minutes. Drain on paper towels.