Ingredients
Scale
- 8 pieces bone-in chicken (thighs and legs)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon onion powder
- 1½ teaspoon salt
- 1½ teaspoon dried thyme
- 1½ teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1 teaspoon cayenne pepper
- 1 tablespoon baking powder
- ½ teaspoon paprika
- 4 cups vegetable oil (for frying)
Instructions
- In a large bowl, season chicken pieces with salt and spices. Pour buttermilk over the chicken and mix until well coated. Marinate for at least 1 hour (overnight preferred).
- In a shallow dish, combine flour and remaining spices.
- Heat vegetable oil in a deep fryer or large pot to 340°F.
- Remove chicken from marinade; dredge each piece in the flour mixture until fully coated.
- Fry chicken in batches for about 15 minutes or until golden brown and internal temperature reaches 170°F.
- Drain on a wire rack before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece of fried chicken (approx. 150g)
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 110mg