Ingredients
For the Chicken Marinade:
8–10 pieces of bone-in chicken (drumsticks, thighs, or breast pieces)
2 cups buttermilk
1 tablespoon hot sauce (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
For the Coating:
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
For Frying:
Vegetable oil or peanut oil (for deep frying)
Instructions
In a large bowl, combine the buttermilk, hot sauce, salt, and pepper. Submerge the chicken pieces and cover. Refrigerate and marinate for at least 6 hours or overnight.
In another bowl, mix all coating ingredients: flour, cornstarch, and seasonings.
Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere.
Place coated chicken on a wire rack and let it rest for 15–20 minutes to help the coating set.
Heat oil in a deep fryer or heavy-bottomed pot to 340–350°F (170–175°C).
Fry chicken in batches, without crowding the pan, for 12–15 minutes or until golden brown and internal temperature reaches 165°F (74°C).
Drain on a wire rack or paper towels. Let rest 5 minutes before serving.
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