°6 chicken thighs
°6 chicken drumsticks
°3 cups buttermilk
°1/2 cup Buffalo hot sauce optional
°2 teaspoons of salt
°1 teaspoon of pepper
°3 cups all-purpose flour
°1/2 cup cornstarch
°1 tablespoon of salt
°1 tablespoon paprika
°2 teaspoons onion powder
°2 teaspoons garlic powder
°1 teaspoon dried oregano
°1 teaspoon dried basil
°1 teaspoon of white pepper
°1 teaspoon cayenne pepper
°1 liter vegetable oil

* Methods :

In a large mixing bowl, whisk together the buttermilk, hot sauce (optional, for extra flavor), salt and pepper in a mixing bowl. Add the chicken pieces. Covering bowl with plastic wrap & refrigerate for 4 h.

When ready to cook, pour vegetable oil into a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

Prepare breading by combining flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika / salt in plastic bag. gallon-sized resealable plastic or shallow dish. Mix carefully.

Working one at a time, remove the chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mixture and coat well. Tap off the excess.

Place the breaded chicken in the oil at 350 degrees. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil, so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece halfway through, until the chicken reaches an internal temperature of 165 degrees F.

Remove from oil and place on absorbent paper. Let them rest for at least 10 minutes before serving.

Enjoy !