Perfect Fried Chicken
Ingredients:
For the Marinade:
4 cups buttermilk
2 tablespoons hot sauce (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
For the Coating:
2 cups all-purpose flour
1 cup cornstarch
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon baking powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
For Frying:
Vegetable oil (or peanut oil), for frying
Instructions:
Marinate the Chicken:
In a large bowl, mix the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, thyme, oregano, salt, and pepper.
Add the chicken pieces (drumsticks, thighs, breasts, etc.) to the buttermilk mixture. Ensure all pieces are fully submerged.
Cover and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.
Prepare the Coating:
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, baking powder, thyme, oregano, cayenne pepper (if using), salt, and pepper.
Dredge the Chicken:
Remove each piece of chicken from the marinade, letting excess buttermilk drip off.
Dredge each piece in the flour mixture, pressing the flour mixture onto the chicken to ensure it sticks well. For extra crunch, you can double dredge: dip the chicken back into the buttermilk and then into the flour mixture again.
Heat the Oil:
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