Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cup buttermilk
• 2 cup all-purpose flour
• 2 tablespoon paprika
• 2 tablespoon garlic powder
• 2 tablespoon onion powder
• 1 tablespoon black pepper
• 2 teaspoon cayenne pepper
• 2 teaspoon dried thyme
• 2 teaspoon dried oregano
• 1.5 tablespoon kosher salt
• 4 cup vegetable oil

Steps

1. Place chicken pieces in a large bowl and pour buttermilk over them, ensuring all pieces are fully submerged.
2. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours) to tenderize the chicken and allow flavors to penetrate.
3. Remove chicken from refrigerator 30 minutes before frying to allow it to come closer to room temperature for more even cooking.
4. In a large shallow bowl, whisk together flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano, and kosher salt until well combined.
5. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 3-4 inches and place over medium-high heat.
6. Heat the oil to 325°F, using a candy/deep-fry thermometer to monitor temperature precisely. Safety warning: Hot oil can cause severe burns; never leave oil unattended while heating.
7. Remove chicken pieces one at a time from buttermilk and allow excess to drip back into the bowl.
8. Dredge each buttermilk-coated chicken piece thoroughly in the seasoned flour mixture, pressing gently to ensure coating adheres completely, then shake off excess flour.
9. Once oil reaches 325°F, carefully place 3-4 chicken pieces into the hot oil, being cautious of splattering. Safety warning: Keep face and bare skin away from hot oil.
10. Fry chicken for 12-15 minutes for dark meat (thighs and drumsticks) and 10-12 minutes for white meat (breasts and wings), until coating is deep golden brown.
11. Use a slotted spoon or tongs to remove cooked chicken pieces to a paper towel-lined plate to drain excess oil.
12. Allow oil temperature to return to 325°F before frying remaining batches of chicken.
13. Repeat frying and draining steps with remaining chicken pieces in batches.
14. Let fried chicken rest on paper towels for 5 minutes to fully drain before serving.
15. Serve hot and enjoy with your favorite sides such as mac and cheese, coleslaw, or biscuits.

Nutrition