Ingredients
– 1 kg chicken pieces (legs, thighs, wings)
– 2 cups all-purpose flour
– 1 tablespoon salt
– 1 teaspoon black pepper
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 2 cups buttermilk
– Vegetable oil for frying (enough to fill the fryer or skillet about 5-7 cm deep)
Instructions
1-Marinate the chicken pieces in 2 cups buttermilk for 4 to 12 hours or overnight to make them juicy.
2-In a large bowl, mix 2 cups all-purpose flour with 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper for the coating.
3-Dredge the marinated chicken evenly in the seasoned flour mixture, ensuring thorough coating for a crispy result.
4-Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C) for even frying.
5-Fry the chicken pieces in hot oil for about 12-15 minutes per piece until golden brown and the internal temperature reaches 165°F (74°C), flipping as needed.
6-Drain the fried chicken on paper towels before serving to remove excess oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use fresh spices for enhanced flavor.
🔥 Maintaining consistent oil temperature helps avoid greasy chicken.
🍳 Avoid overcrowding the fryer to keep the coating crispy.
- Prep Time: 15 minutes
- Marinating time: 4 to 12 hours
- Cook Time: 15 minutes per piece
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 320-400 per piece
- Sugar: 0 grams
- Sodium: Moderate to high, varies with seasoning
- Fat: 20-25 grams per piece
- Saturated Fat: 3-5 grams
- Unsaturated Fat: 15-20 grams
- Trans Fat: 0 grams
- Carbohydrates: 10-15 grams per piece
- Fiber: 1-2 grams
- Protein: 15-20 grams per piece
- Cholesterol: 60-80 mg