Crispy Southern-Style Fried Chicken Coating

1.In a large mixing bowl, combine the flour, paprika, garlic powder, cayenne pepper, dried thyme, dried oregano, baking powder, black pepper, and salt. Mix well until all the dry ingredients are evenly distributed.

2.In another bowl, pour the buttermilk. This will be used to coat the chicken before dredging it in the flour mixture.

3.Take each piece of chicken and dip it into the buttermilk, ensuring it is fully coated. Allow any excess buttermilk to drip off.

4.Next, dredge the buttermilk-coated chicken in the flour mixture, pressing down gently to ensure a thick coating. Shake off any excess flour and set the coated chicken aside on a wire rack or plate.

5.Repeat the process for all pieces of chicken until they are all coated.

6.Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C). Make sure there is enough oil to submerge the chicken pieces.

7.Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.

8.Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C).

9.Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

10.Let the chicken rest for a few minutes before serving to allow the coating to set.