Prep Time: 20 minutes
Marinating Time: 4 hours (or overnight)
Cook Time: 18–22 minutes
Total Time: Approximately 4 hours 45 minutes
Servings: 4–6 people
Difficulty Level: Medium
Ingredients
For the Chicken
- 8 pieces of chicken (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Coating
- 2½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon ground white pepper
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 1 teaspoon mustard powder
- ½ teaspoon ground ginger
- 1 teaspoon salt
For Frying
- Vegetable oil or canola oil (enough for deep frying)
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, egg, salt, and black pepper. Add the chicken pieces and ensure they are fully coated. Cover the bowl and refrigerate for at least 4 hours or overnight. Marinating helps tenderize the chicken while infusing it with flavor.
Step 2: Prepare the Seasoned Flour
In a separate large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, basil, thyme, white pepper, black pepper, celery salt, mustard powder, ginger, and salt. Mix thoroughly until the spices are evenly distributed.
Step 3: Coat the Chicken
Remove each piece of chicken from the buttermilk, allowing any excess marinade to drip off. Dredge the chicken thoroughly in the seasoned flour mixture, pressing the coating firmly onto the surface.
For extra crunch, dip the coated chicken back into the buttermilk mixture and coat it again in the seasoned flour.
Place the coated chicken on a wire rack and let it rest for 10–15 minutes. This helps the coating stick during frying.
Step 4: Heat the Oil
Pour vegetable oil into a deep fryer or large heavy-bottomed pot until it reaches a depth of about 3 inches.
Heat the oil to 350°F (175°C). Maintaining the correct oil temperature is essential for crispy, evenly cooked chicken.
Step 5: Fry the Chicken
Carefully place a few pieces of chicken into the hot oil without overcrowding the pot.
Fry for 18–22 minutes, turning occasionally to ensure even browning.
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is deep golden brown and crispy.
Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
Step 6: Serve
Serve immediately while hot and crispy. Pair it with mashed potatoes, coleslaw, biscuits, fries, corn on the cob, or your favorite dipping sauces for a complete meal.
Helpful Tips
- Marinate overnight for the juiciest chicken.
- Double-coating creates an extra crispy crust.
- Do not overcrowd the fryer, as this lowers the oil temperature.
- Use a kitchen thermometer for accurate frying temperature.
- Let the chicken rest on a wire rack instead of paper towels to maintain crispiness.
- Season the flour generously for maximum flavor.
Storage
Allow leftover chicken to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
Reheating
For the crispiest results, reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes.
Avoid microwaving if possible, as it softens the crispy coating.
Nutrition Information (Per Serving)
- Calories: 520
- Protein: 33g
- Carbohydrates: 28g
- Fat: 30g
- Saturated Fat: 7g
- Cholesterol: 145mg
- Sodium: 980mg
- Fiber: 2g
- Sugar: 3g
- Calcium: 120mg
- Iron: 3mg