Instructions
Step 1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
Step 2. In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper.
Step 3. Remove the chicken from the buttermilk marinade and allow excess marinade to drip off.
Step 4. Beat the eggs in a shallow bowl.
Step 5. Dip each piece of chicken into the seasoned flour mixture, then into the beaten eggs, and back into the flour mixture, pressing gently to create a thick coating.
Step 6. Place the coated chicken on a wire rack and let it rest for 10–15 minutes to help the coating adhere.
Step 7. Pour vegetable oil into a deep skillet or Dutch oven until it reaches about 2 inches deep.
Step 8. Heat the oil to 350°F (175°C).
Step 9. Fry the chicken in batches, being careful not to overcrowd the pan, for 12–15 minutes, turning occasionally, until golden brown and cooked through.
Step 10. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Step 11. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
Step 12. Allow the chicken to rest for 5 minutes before serving.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
To keep the coating crispy, reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes.
Avoid microwaving whenever possible, as it can make the breading soft.
Freeze cooled fried chicken in freezer-safe containers or bags for up to 3 months.
Thaw overnight in the refrigerator before reheating for the best texture and flavor.
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