Preparation Steps

• Place the chicken tips in a bowl and pour the buttermilk over them. Cover and let marinate in the refrigerator for at least 30 minutes.
• In a shallow dish, whisk together the all-purpose flour, paprika, garlic powder, kosher salt, and black pepper.
• Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven until it reaches 350°F (175°C).
• Remove the chicken tips from the buttermilk, allowing the excess to drip off, and toss them in the seasoned flour mixture until evenly coated.
• Carefully drop the coated chicken tips into the hot oil. Fry in batches to avoid overcrowding the pan, cooking for 5 to 7 minutes until golden brown and the internal temperature reaches 165°F.
• Use a slotted spoon to remove the fried chicken tips from the oil and transfer them to a wire cooling rack or paper towel-lined plate to drain excess oil before serving.