8 Pieces of chicken legs and thighs.
3 cups of buttermilk
Peanut oil for frying
3 cups flour
1 tablespoon paprika
2 tablespoon onion powder
2 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt and pepper
Instructions
Flouring the Chicken
Place the chicken in a large ziplock bag and add buttermilk and refrigerate for at least 1 hour.
In a bowl mix together the flour, salt, pepper, paprika, garlic powder, onion powder and herbs.
Remove chicken from the refrigerator and shake to remove excess liquid.
Use a clean ziplock bad to add the chicken and the flour and spices mix. Close bag and shake well, making sure chicken is completely covered with the flour mixture.
chicken breaded with flour
Frying the chicken
Heat the oil to 375F, or when you see it starts to ripple.
Put chicken in frying pan and cook on medium heat turning once at about 10-15 minutes(depending on piece size) until chicken is brown and golden. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.
dropping breaded chicken into hot oil(NOTE: Do not overcrowd the pan. You want the oil to remain hot. Otherwise the chicken is going to steam and will not be crispy.)
Drain the chicken by putting it on a cooling rack. If you do not have a cooling rack place the chicken over paper towels to drain excess oil.
frying chicken in oil
Repeat with all the remaining chicken pieces
