To start, make sure your chicken is fresh and properly cleaned. Cutting it into uniform sizes helps ensure that all pieces cook evenly. You can use bone-in thighs, drumsticks, or even boneless cuts depending on your preference.
Begin by preparing the buttermilk marinade. The acidity of the buttermilk helps tenderize the chicken while the spices infuse it with flavor. Combine the marinade ingredients in a bowl, mix well, and submerge the chicken pieces completely.
As the chicken marinates, mix the flour and spices for the coating. This blend should be evenly combined to distribute the flavor throughout the crust. You can even sift the flour if you want a lighter, finer coating.
When you’re ready to fry, heat the oil to the correct temperature. Use a thermometer for accuracy, as oil that’s too hot can burn the crust before the meat is cooked, and oil that’s too cool will make the chicken greasy.
Dredge the chicken in the flour mixture right before frying. You can double-dip in the marinade and flour for an extra thick and crunchy coating. Just be sure to let the coating rest briefly to adhere properly.
Once fried and drained, serve the chicken while it’s still hot. The exterior should be perfectly crispy and the inside juicy. You can also garnish for presentation or pair it with dipping sauces to enhance the experience.
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