This recipe is for a delicious and crispy chicken dish that perfect for any occasion. The chicken is coated in a flavorful breading and then fried to perfection. The result is a crispy on the outside, juicy on the inside chicken that is sure to please everyone.
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Ingredients:
For The Marinating:
8 chicken drumsticks
1 cup buttermilk
2 eggs
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2tablespoon paprika powder
1/2 - 1 tsp black pepper powder
1/2 tsp white pepper powder
1/2 tsp ginger powder
1/2 tablespoon cayenne pepper
1 teaspoon salt
Other Ingredients:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika powder
1 tbsp cayenne pepper
1/2 tablespoon ginger powder
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt to taste
1 tablespoon ground black pepper
1 1/2 cups all-purpose flour
Oil for deep frying
Method:
In a big bowl, mix the buttermilk and egg thoroughly.
Add the chicken to the mixture, cover the bowl, and let it sit in the fridge for 30 minutes or overnight.
After the chicken has soaked, please remove it from the buttermilk mix.
Sprinkle 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 tablespoon paprika, 1/2 - 1 tsp black pepper, 1/2 tsp white pepper, 1/2 tsp ginger powder, 1/2 tablespoon cayenne pepper, and 1 teaspoon salt over the chicken.
Coat the chicken with the spices and let it sit for another 60 minutes.
Meanwhile, in another large bowl, mix 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1/2 tablespoon ginger powder, 1/2 tablespoon black pepper, 1/2 tablespoon white pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, salt to taste, 1 tablespoon ground black pepper, and 1 1/2 cups all-purpose flour. Set this aside.
In a deep frying pan, heat the oil over medium-high heat.
Dip each chicken piece into the flour mixture, pressing down firmly to ensure the flour sticks on all sides.
Shake off any extra flour and carefully put the chicken into the hot oil.
Cook the chicken for about 12 minutes, turning halfway, until the crust becomes a beautiful golden brown.