Step 1: Marinate the Chicken

1. In a large bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
2. Add the chicken and coat well.
3. Cover and refrigerate for 4 hours, or overnight for the best flavor.

Step 2: Prepare the Coating

1. In a large shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), oregano, salt, and pepper.

Step 3: Coat the Chicken

1. Remove each piece of chicken from the buttermilk, allowing the excess to drip off.
2. Dredge thoroughly in the seasoned flour mixture.
3. Press the flour firmly onto the chicken for a thick, crispy coating.
4. Let the coated chicken rest for 10–15 minutes before frying.

Step 4: Heat the Oil

1. Fill a deep skillet or Dutch oven with about 2 inches (5 cm) of oil.
2. Heat the oil to 350°F (175°C).

Step 5: Fry

1. Fry the chicken in batches without overcrowding the pan.
2. Cook for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
3. Transfer to a wire rack or paper towels to drain.

Step 6: Serve

Serve hot with your favorite sides such as:

• Mashed potatoes
• Coleslaw
• French fries
• Biscuits
• Corn on the cob
• Honey or hot sauce

Tips for Extra Crispy Fried Chicken

• Marinate overnight for the juiciest chicken.
• Cornstarch helps create an extra crunchy crust.
• Maintain the oil temperature at 350°F (175°C) throughout frying.
• Let the coated chicken rest before frying so the coating adheres better.
• Avoid overcrowding the pan, which can lower the oil temperature.

Prep Time: 20 minutes (plus marinating)
Marinate Time: 4–12 hours
Cook Time: 15 minutes
Total Time: About 4 hours 35 minutes
Yield: 8 servings