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Directions:
Marinate the Chicken:
In a large bowl, combine buttermilk, paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, white pepper, smoked paprika, ground cumin, ground mustard, dried oregano, and dried thyme. Mix well. Add the chicken to the mixture, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Flour Coating:
In a separate bowl, mix together flour, paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, white pepper, smoked paprika, ground cumin, ground mustard, dried oregano, and dried thyme.
Coat the Chicken:
Remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece in the seasoned flour, pressing to ensure the coating sticks.
Fry the Chicken:
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy.
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