Ingredients
Scale
- 8 pieces bone-in, skin-on chicken (thighs and legs preferred)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon onion powder
- 1½ teaspoon salt
- 1½ teaspoon dried thyme
- 1½ teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1 teaspoon cayenne pepper
- 1 tablespoon baking powder
- ½ teaspoon paprika
- 4 cups vegetable oil (for frying)
Instructions
- In a large bowl, season the chicken pieces with salt, pepper, garlic powder, dried mustard, and paprika. Pour in the buttermilk and mix well. Ensure the chicken is fully coated.
- Cover and refrigerate for at least 1 hour; overnight is best for maximum flavor.
- In a shallow dish, whisk together flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper.
- Heat vegetable oil in a deep fryer or large pot to about 340°F.
- Remove each piece of chicken from the marinade and dredge in the seasoned flour mixture until well coated.
- Fry the chicken in batches for approximately 15 minutes or until golden brown and cooked through (internal temperature should reach 170°F).
- Drain fried chicken on a wire rack to keep it crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 380
- Sugar: 0g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 100mg