Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken pieces (legs, thighs, wings)
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15ml) hot sauce (optional)
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5g) paprika
  • ½ teaspoon (2g) garlic powder
  • ½ teaspoon (2g) onion powder
  • ½ teaspoon (2g) dried thyme
  • ½ teaspoon (2g) dried oregano
  • ½ teaspoon (2g) salt
  • ¼ teaspoon (1g) black pepper
  • Cooking spray or 1 tablespoon (15ml) vegetable oil

Instructions:

  1. Combine buttermilk, hot sauce, salt, and black pepper in a large bowl. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
  2. In a separate bowl, mix flour, paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
  3. Preheat the oven to 425°F (220°C).
  4. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess.
  5. Place coated chicken on a baking sheet lined with parchment paper or on a wire rack (for extra crispness). Lightly spray or brush the chicken pieces with vegetable oil.
  6. Bake in preheated oven for 40-45 minutes until golden brown and internal temperature reaches 165°F (75°C).
  7. Let the chicken rest for 5-10 minutes. Serve hot and enjoy!