Ingredients
Scale
For the Chicken Marinade:
- 4 bone-in chicken thighs
- 4 bone-in chicken drumsticks
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional for spice)
- 1 cup buttermilk (for dredging)
For Frying:
- Vegetable oil (for deep frying)
Instructions
Directions:
- Marinate the Chicken: In a large bowl, mix buttermilk, salt, garlic powder, onion powder, black pepper, and smoked paprika. Add chicken, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours (or overnight for best results).
- Prepare the Coating: In a separate bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and cayenne.
- Dredge the Chicken: Remove chicken from marinade, allowing excess to drip off. Dip each piece into the seasoned flour, then into buttermilk, and back into the flour for a thick, crispy coating.
- Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken.
- Fry the Chicken: Fry in batches for 12-15 minutes, turning occasionally, until golden brown and crispy. Internal temperature should reach 165°F (75°C).
- Drain & Serve: Place chicken on a wire rack or paper towels to drain excess oil. Serve hot with your favorite dipping sauces!
- Prep Time: 15 Min
- Marinate Time: 4 hrs
- Cook Time: 15 Min
Nutrition
- Serving Size: 4
- Calories: 480 per serving