Cooking time may vary depending on the size of the chicken, but each piece should be cooked through with an internal temperature of 165°F.
When done, remove the chicken and let it rest on a wire rack or paper towel-lined tray. This helps drain excess oil and keeps the crust crisp. Avoid stacking the pieces immediately after frying.
Once all chicken is fried and rested, garnish with chopped fresh parsley and lemon wedges if desired. Serve hot and enjoy with your favorite sides like mashed potatoes, coleslaw, or cornbread.
How to Make
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.
Let the chicken marinate in the refrigerator for at least four hours, though overnight is ideal for maximum flavor and tenderness. The longer marination ensures juicier meat and richer taste.
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.
