INGREDIENTS:
8 pieces of chicken (drumsticks, thighs, breasts)
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
Vegetable oil, for frying
DIRECTIONS:
In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 2 hours or overnight.
In a separate bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.
Remove the chicken from the buttermilk, allowing excess to drip off. Coat each piece thoroughly with the seasoned flour mixture, pressing gently to adhere.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). The oil should be deep enough to fully cover the chicken pieces.
Carefully place the coated chicken in the hot oil, working in batches if necessary to avoid crowding the pan. Fry for about 12-15 minutes per side, or until golden brown and cooked through.
Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving.
Prep Time: 15 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes (including marinating time)
Kcal: 320 kcal per serving | Servings: 4 servings
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