Juicy chicken in sour milk batter

Ingredients:

• 1 chicken (1.5 kg), cut into 8 pieces
• 2 cups of sour milk or kefir
• Vegetable oil, for deep-frying
• 1 cup self-raising flour
• 0.5 tsp sweet paprika
• 1/4 tsp garlic powder

Preparation:

1. Combine the chicken, sour milk, and 1 teaspoon of salt in a bowl. Cover and refrigerate for 1 hour.
2. In a large, deep skillet, heat 2.5 cm of vegetable oil over medium-high heat until it reaches 180°C on a thermometer.
3. In a shallow bowl, combine flour, paprika, 1/4 teaspoon black pepper, and garlic powder. Remove the dark meat from the buttermilk, shake off any excess, and coat it in the flour mixture. Shake off any excess flour, add the chicken to the hot oil, and cook, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Transfer the cooked chicken to paper towels to drain any excess fat.
4. Heat the oil again to 180°C. Repeat with the chicken breasts and wings, frying for 15 minutes. Serve the chicken hot or at room temperature.