8uncooked chicken parts (wings, legs, drumsticks, breast, etc.)with bone and skin
1 1/2cupflour
1/2cupcornstarch
1tspbaking powder
4cupscanola oil
1egg
1cupbuttermilk
2tbspblack pepper
2tbsppaprika
4tspsalt
2tsporegano
1tspgarlic powder
1/2tspcayenne pepper
Instructions
The Night Before: Pre-Season the Chicken
In a small bowl, mix together 1 tbsp paprika, 1 tbsp black pepper, 2 tsp salt, 1 tsp garlic powder, 1 tsp oregano, and 1/4 tsp cayenne pepper.
In a large bowl, whisk the cup of buttermilk and egg together, and then whisk in the dry mixture.
Place each chicken piece into the bowl, coating fully.
Cover bowl (or place chicken in zip-lock bags) and refrigerate overnight.
Battering and Frying the Chicken
Preheat your oven to 350 degrees.
In a large bowl, mix together the flour, cornstarch, baking powder, 1 tbsp paprika, 1 tbsp black pepper, 2 tsp salt, 1 tsp oregano, and 1/4 tsp cayenne pepper. Mix in a few tablespoons of buttermilk with a fork, making the mixture slightly crumbly.
Remove each piece of chicken from the bowl or bags, making sure it is still evenly coated in the buttermilk mixture, and let the excess drip off. Thoroughly coat the chicken with the flour mixture.
Pour the canola oil into your large skillet or wok, and heat on your stovetop at medium-high. Let oil come to temperature (should reach approx. 425 degrees).
For each piece of chicken, gently shake to remove any excess flour, and place them into the skillet. Reduce heat to medium and fry for 6 minutes, then carefully flip and fry for 4 more minutes.
One all pieces have been fried, transfer to a wire rack, place in a baking pan, and finish cooking in the 350-degree oven for 8 minutes.