Ingredients:
– 2 lbs chicken (drumsticks, thighs, wings)
– 1 cup buttermilk
– 2 cups all-purpose flour
– 1 tbsp paprika
– 1 tbsp cayenne pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp white pepper
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/2 tsp ground mustard
– 1/2 tsp dried oregano
– 1/2 tsp dried thyme
– Vegetable oil for frying
Directions:
1. In a large bowl, mix together the buttermilk, paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, white pepper, smoked paprika, ground cumin, ground mustard, dried oregano, and dried thyme until well combined.
2. Drop in the chicken pieces, making sure they’re fully coated in the spicy buttermilk mixture. Cover the bowl and pop it in the refrigerator for at least 4 hours, but if you can wait overnight, that’s even better!
3. When you’re ready to fry, combine the flour with a sprinkle of paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, white pepper, smoked paprika, ground cumin, ground mustard, dried oregano, and dried thyme in a separate bowl.
4. Take the chicken out of the fridge and gently shake off any excess buttermilk. Dredge each piece in the seasoned flour, pressing it on to ensure that delicious coating sticks.
5. Heat up vegetable oil in a deep fryer or large skillet until it reaches 350°F (175°C). Fry the chicken in batches—don’t overcrowd the pan! Cook them for about 12-15 minutes, turning occasionally, until they are golden brown and irresistibly crispy.
6. Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy this finger-licking goodness!