Ingredients:

  • 4 bone-in, skin-on chicken thighs or drumsticks (about 1.5 lbs / 680g total)
  • 1 cup (240ml) buttermilk (or plain yogurt thinned with 1/4 cup milk)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5ml) paprika
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1g) black pepper
  • 1 teaspoon (2g) dried oregano or thyme (optional)
  • Vegetable oil or canola oil, for frying (about 2 inches / 5cm depth)

Instructions:

  1. Combine chicken and buttermilk in a bowl or bag. Ensure chicken is fully submerged. Refrigerate for at least 30 minutes, or up to overnight.
  2. In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, pepper, and herbs (if using). Mix well to ensure even seasoning.
  3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Ensure chicken is fully coated.
  4. Pour oil into a deep skillet or Dutch oven. Heat over medium-high heat until oil reaches 350°F (175°C). Test the oil with a pinch of flour – it should sizzle immediately.
  5. Carefully place chicken in hot oil, skin-side down. Work in batches to avoid overcrowding. Fry for 7-9 minutes per side, turning once, until golden brown. Cook until internal temperature reaches 165°F (74°C).
  6. Remove chicken from oil and place on a wire rack to drain excess oil. Let rest for 5 minutes before serving.