Ingredients:

  • 4 bone-in, skin-on chicken pieces (e.g., drumsticks, thighs, breasts) (About 900g)
  • 1 cup buttermilk (240 ml)
  • 1 tablespoon hot sauce (15 ml) (e.g., Frank's RedHot or your favourite brand)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 1/2 cups all-purpose flour (192g)
  • 1/4 cup cornstarch (32g)
  • 2 teaspoons paprika (10g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon onion powder (5g)
  • 1/2 teaspoon dried thyme (2.5g)
  • 1/2 teaspoon dried oregano (2.5g)
  • 1/2 teaspoon cayenne pepper (optional, for heat) (2.5g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/4 cup vegetable oil (60 ml) (or olive oil, avocado oil)

Instructions:

  1. In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and pepper.
  3. Place the marinated chicken in one shallow dish. Place the flour mixture in a second dish. Leave the third dish empty to set up a breading station.
  4. Remove a piece of chicken from the buttermilk mixture, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to ensure even coating. Place the breaded chicken on the empty shallow dish.
  5. Allow the breaded chicken to rest in the breading mix for about 10 minutes.
  6. Preheat oven to 400°F (200°C). Place a wire rack on top of a baking sheet. Brush the wire rack with about half of the oil.
  7. Brush the breaded chicken all over with the remaining oil. Ensure it is evenly coated.
  8. Arrange chicken pieces on the prepared wire rack, ensuring they are not overcrowded. Bake for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown and crispy. Flip halfway through to promote even browning. This is a delicious recipe for oven fried chicken.
  9. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.