Instructions
Step 1. In a large bowl, whisk together the buttermilk, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
Step 3. In a separate large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, remaining salt, and remaining black pepper.
Step 4. Remove the chicken from the marinade one piece at a time, allowing excess marinade to drip off.
Step 5. Coat each piece thoroughly in the seasoned flour mixture, pressing firmly to create a thick, craggy crust.
Step 6. Place the coated chicken on a wire rack and let it rest for 15 minutes. This helps the coating adhere during frying.
Step 7. Heat 2–3 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Step 8. Fry the chicken in batches, avoiding overcrowding the pot.
Step 9. Cook drumsticks and thighs for 12–15 minutes, wings for 8–10 minutes, and breasts for 14–16 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 10. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Step 11. Allow the chicken to rest for 5 minutes before serving.
Step 12. Arrange the fried chicken on a serving platter with lettuce, cherry tomatoes, and cucumber slices if desired.
Step 13. Serve hot and enjoy.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
For the crispiest results, reheat the chicken in a 375°F (190°C) oven for 15–20 minutes or in an air fryer for 5–8 minutes.
Avoid microwaving whenever possible, as it can soften the crispy coating.
Freeze cooked fried chicken in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
To maintain maximum crunch, place reheated chicken on a wire rack while warming so hot air can circulate around all sides.
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