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 dried mustard
- 1 teaspoon cayenne pepper
- 1 tablespoon baking powder
- 4 cups vegetable oil (for frying)
Instructions
- Marinate the chicken in buttermilk mixed with salt, pepper, garlic powder, dried mustard, and paprika for at least 1 hour (overnight recommended).
- In a shallow dish, combine flour with baking powder and seasonings.
- Heat vegetable oil in a deep fryer or large pot to 340°F.
- Remove marinated chicken from buttermilk and dredge in the flour mixture until thoroughly coated.
- Fry chicken pieces in batches for about 15 minutes each until golden brown and internal temperature reaches 170°F.
- Drain on a wire rack before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg