Ingredients
1 teaspoon black pepper
1 teaspoon paprika
8 pieces of chicken (thighs, drumsticks, wings)
2 cups buttermilk
1 tablespoon hot sauce (optional, for extra flavor)
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional, for heat)
Vegetable oil for frying
Instructions
Marinate the Chicken:
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged in the mixture. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
Prepare the Seasoned Flour:
In another bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, oregano, basil, thyme, ground ginger, white pepper, celery salt, and cayenne pepper.
Coat the Chicken:
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure an even coating. Shake off any excess flour and place the chicken on a wire rack. Let the chicken rest for 10-15 minutes to allow the coating to adhere.
Fry the Chicken:
Heat vegetable oil in a large, deep skillet or a deep fryer to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
Fry the chicken in batches, careful not to overcrowd the pan, for about 12-15 minutes, turning occasionally until the chicken is golden brown and crispy. The internal temperature should reach 165°F (74°C).
Drain and Serve:
Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Allow the chicken to rest for a few minutes before serving.
Enjoy.