Instructions
Step 1: Place the chicken in a bowl with the buttermilk. Cover and refrigerate for at least 1 hour (or up to overnight) to tenderize.
Step 2: In a separate bowl, mix the flour, paprika, garlic powder, onion powder, oregano, basil, cayenne pepper, salt, and black pepper.
Step 3: Remove each chicken piece from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture. Shake off any excess.
Step 4: Heat about 2 inches of vegetable oil in a large pan or deep fryer to 350°F (175°C).
Step 5: Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels or a wire rack.
Step 6: Let rest for 5 minutes before serving. Enjoy with your favorite sides!
Storage Information
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 10-15 minutes to restore crispiness.
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