Ingredients
- SPICE MIX
- Paprika (2 tbsp)
- Black Pepper (2 tbsp)
- Garlic Powder (2 tsp)
- Oregano (2 tsp, dried)
- Cayenne (1/2 tsp)
- BUTTERMILK BRINE
- Buttermilk (1 cup)
- Egg (1)
- Salt
- CHICKEN
- Chicken Breasts/Thighs/Drumsticks/Wings (2-3 lbs)
- Flour (1 1/2 cups)
- Cornstarch (1/2 cup)
- Baking Powder (1 tsp)
- Vegetable Oil/Shortening (3-4 cups)
Steps
- Mix paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl.
- Whisk buttermilk, egg, 1 tbsp salt, 2 tbsp spice mixture in a large bowl. Add the chicken and coat evenly. Transfer to a ziploc bag and marinate in the fridge from 4 hours to overnight.
- Whisk flour, corn starch, baking powder, 2 tsp salt, remaining spice mixture in a bowl. Add 3 tbsp of the marinate to the flour and mix together. Coat all chicken pieces.
- Heat oil in a dutch oven/cast iron to 375 F. Fry chicken pieces keeping the oil temperature between 325 F and 350 F.
- Transfer to a wire rack, and season lightly with kosher salt. Serve immediately.