Ingredients
For the Marinade
* 1 kg chicken pieces (drumsticks, thighs, or wings)
* 500ml buttermilk
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp cayenne pepper (optional)
* 1 tsp hot sauce (optional)
For the Coating
* 300g all-purpose flour
* 100g cornstarch
* 1 tsp baking powder
* 1 tsp salt
* 1 tsp black pepper
* 2 tsp paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried oregano
For Frying
* Vegetable oil
Method
Step 1: Marinate the Chicken
* In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and hot sauce.
* Add the chicken pieces and coat well.
* Cover and refrigerate for 4 hours or overnight.
Step 2: Prepare the Coating
* In a separate bowl, mix the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and oregano.
* Remove the chicken from the marinade and coat each piece thoroughly in the flour mixture.
* Press the coating firmly onto the chicken for extra crispiness.
Step 3: Fry the Chicken
* Heat the vegetable oil to 170–175°C.
* Carefully place the coated chicken into the hot oil without overcrowding the pan.
Step 4: Cook Until Golden
* Fry for 12–15 minutes, turning occasionally, until the chicken is deep golden brown and reaches an internal temperature of 75°C.
Step 5: Drain
* Transfer the fried chicken to a wire rack or paper towel-lined tray.
* Let it rest for 5 minutes to keep the coating crispy.
Step 6: Fried Chicken Ready
* Arrange on a serving plate.
* Serve hot with fries, coleslaw, biscuits, or your favorite dipping sauces.
