Ingredients
Scale
- 4–6 bone-in chicken thighs and drumsticks
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional for marinade)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon dried thyme or oregano
- Salt and freshly ground black pepper
- Vegetable oil for frying
- Optional: lemon wedges and fresh herbs for garnish
Instructions
- Whisk together buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely.
- Cover and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
- In a large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, thyme (or oregano), salt, and black pepper. Stir until well blended.
- Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing gently to adhere. Place on a wire rack and repeat to build a crispy coating.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add chicken pieces, skin-side down, without overcrowding. Fry for 15-18 minutes, turning occasionally, until chicken reaches 165°F (74°C) internal temperature and coating is golden brown and crispy. Drain on wire rack or paper towels.
Notes
- For extra crispiness, double coat the chicken by repeating the dredging process.
- Adjust spice levels by adding more or less cayenne pepper in the flour mixture.
- Always fry at the correct temperature to prevent sogginess and ensure even cooking.
- Prep Time: 2 hours
- Cook Time: 15-18 minutes
- Category: Main Course
- Method: Deep frying
- Cuisine: American
- Diet: Including gluten and dairy
Nutrition
- Serving Size: 1 piece (about 1/6th of total)
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg