Ingredients
– 8 pieces of chicken (legs, thighs, or a mix)
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon cayenne pepper (optional, for a kick)
– Cooking spray or olive oil for drizzling
Equipment Needed
– Large mixing bowl
– Whisk or fork
– Baking sheet
– Wire rack
– Aluminum foil
– Meat thermometer (optional for checking doneness)
Step-by-Step Instructions
To get started, the first step is to marinate the chicken in buttermilk. I love letting my chicken soak for at least two hours, but if you have time, overnight is even better. The buttermilk tenderizes the chicken, making it juicy and flavorful. Simply place the chicken pieces in a large bowl, pour in the buttermilk, and make sure they’re all coated well. Cover it with plastic wrap and stick it in the fridge. (See the next page below to continue steps…)