Ingredients:
- 8 pieces chicken (thighs, drumsticks, or breasts)
- 1 cup buttermilk (or 1 tsp milk + 1 tsp vinegar as substitute)
- 2 tbsp pickle juice
- 1 tbsp Tabasco sauce (or hot sauce of choice)
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (adjust for heat preference)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp dried oregano
- Oil for frying (peanut or vegetable oil recommended)
Instructions:
1. Marinate the Chicken: In a large bowl, whisk together buttermilk, pickle juice, Tabasco sauce, and egg. Add chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Prepare the Dredge: In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and oregano. Mix thoroughly.
3. Bread the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to coat. Dip back into the marinade, then dredge again for a thicker crust. Place on a wire rack over a baking sheet and let rest for 5 minutes.
4. Fry to Perfection: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry 2-3 pieces at a time for 7-8 minutes (boneless) or 10-12 minutes (bone-in), until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.
5. Serve & Enjoy: Keep warm in a 250°F (120°C) oven while frying remaining batches. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
