American Buttermilk-Fried Chicken

• bone-in chicken drumsticks and thighs6
• kosher salt2 teaspoon
• freshly ground black pepper1 teaspoon
• dried oregano1 teaspoon
• paprika1 teaspoon
• ground white pepper1 teaspoon
• garlic powder1 teaspoon
• buttermilk2 cup
• all-purpose flour2 cup
• kosher salt1 teaspoon
• freshly ground black pepper1 teaspoon
• paprika1 teaspoon
• garlic powder1 teaspoon
• cayenne pepper½ teaspoon
• neutral oil0

Instructions

1. 1

   In a large bowl, combine the chicken drumsticks and thighs, salt, black pepper, oregano, paprika, white pepper, garlic powder, and buttermilk.

2. 2

   Stir to make sure each piece of chicken is coated evenly, then cover with plastic wrap and marinate in the refrigerator for about 1 hour.

3. 3

   In a separate large bowl, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne.

4. 4

   Fill a large, deep skillet halfway with oil and heat over high heat until the temperature reaches 350°F (180°C).

5. 5

   Remove the chicken pieces from the marinade and roll in the flour mixture to coat completely, shaking off any excess.

6. 6

   Fry 3 pieces of chicken at a time in the hot oil, turning a few times for even browning, for 15–20 minutes, until the breading is dark golden brown.

7. 7

   The oil temperature should drop to about 320°F (160°C).

8. 8

   Transfer the chicken to paper towels or a wire rack to drain and cool for 10–15 minutes before serving.

9. 9

   Enjoy!