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Ingredients
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Chicken Preparation
Breading Mixture
Frying
Method
Chicken Preparation
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Breading Mixture
Prepare the Breading
In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, additional salt, additional black pepper, dried thyme, and dried oregano until well combined.
Frying
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
Bread the Chicken
Remove each piece of chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breading mixture, pressing firmly to ensure a good coating.
Fry the Chicken
Carefully place the breaded chicken pieces into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Cook for 12-15 minutes, or until golden brown and cooked through, turning occasionally for even cooking.
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Allow to rest for a few minutes before serving.