Instructions
Step 1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated.
Step 3. Cover and refrigerate for at least 4 hours or preferably overnight.
Step 4. In a separate bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
Step 5. Remove the chicken from the marinade, allowing excess buttermilk to drip off.
Step 6. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
Step 7. For an extra crispy crust, dip the coated chicken back into the buttermilk briefly and dredge again in the flour mixture.
Step 8. Place the coated chicken on a wire rack and let it rest for 15 minutes.
Step 9. Heat 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 10. Fry the chicken in batches, avoiding overcrowding the pan.
Step 11. Cook drumsticks and thighs for 12 to 15 minutes per side, maintaining the oil temperature between 325°F and 350°F (163°C to 175°C).
Step 12. Continue frying until the chicken is deep golden brown and reaches an internal temperature of 165°F (74°C).
Step 13. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Step 14. Allow the chicken to rest for 5 minutes before serving.
Step 15. Serve hot and enjoy the crispy, flavorful coating.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
To maintain crispiness, reheat in a 375°F (190°C) oven for 15 to 20 minutes or until heated through.
An air fryer can also be used at 375°F (190°C) for 6 to 8 minutes for excellent results.
Avoid reheating in the microwave, as it can make the coating soft.
Freeze cooked fried chicken for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Continue on the next page