Bone-in chicken soaked in buttermilk, dredged in a seasoned flour with paprika, cayenne, and herbs, and fried until shatteringly crisp. The Southern fried chicken with serious heat and crackle.
Ingredients
- 4 bone-in chicken thighs or drumsticks
- 1 ½ cups buttermilk
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
- Vegetable oil for frying
Instructions
Place chicken in a bowl and pour buttermilk over the top. Cover and refrigerate for at least 1 hour or overnight for best flavor.
In a large bowl, combine flour, paprika, smoked paprika, garlic powder, onion powder, cayenne, black pepper, salt, thyme, and oregano. Mix thoroughly to evenly distribute seasoning.
Remove chicken from buttermilk and allow excess to drip off. Dredge each piece heavily in the seasoned flour mixture, pressing to coat well.
Heat oil in a deep skillet to 350°F. Carefully place chicken into hot oil.
Fry 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Remove and place on a wire rack to drain.
Let rest 5 minutes before serving.