Ingredients
- 4–6 chicken pieces (drumsticks or thighs)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne (optional for heat)
- Oil for frying
Instructions
- Marinate
Soak chicken pieces in buttermilk for 15–30 minutes (longer = better flavor). - Make Seasoned Flour
In a bowl, mix flour with salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and cayenne. - Coat the Chicken
Remove chicken from buttermilk and coat in the seasoned flour.
Press well to form a thick coating. - Fry
Heat oil (about 1½ inches deep) in a heavy pan over medium-high heat.
Fry chicken 8–10 minutes per side, until golden and fully cooked. - Drain & Serve
Place on a wire rack or paper towels to drain.
Serve hot!
