Tanya's Louisiana Southern Fried Chicken

Ingredients

• 2 1/2 lbs. chicken thighs and drumsticks, skin removed
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• Neutral oil, for frying

Directions

1. Combine the buttermilk and chicken pieces in a large bowl. Cover and refrigerate for at least 1 hour.
2. In another bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, thyme, oregano, black pepper, and salt. Mix well.
3. Preheat a large skillet over medium-high heat and add enough oil to coat the bottom of the skillet.
4. Remove the chicken from the buttermilk and dip each piece into the flour mixture, coating completely. Shake off any excess flour.
5. Place the chicken in the hot oil, making sure not to overcrowd the skillet. Fry for about 10 minutes, flipping once, until golden brown and cooked through.
6. Remove the chicken from the skillet and drain on paper towels. Serve hot.

Interesting Facts

• Southern fried chicken was originally created in Scotland.
• The traditional Southern fried chicken is cooked in lard, not oil.
• The popularity of Southern fried chicken spread throughout the United States in the 1920s and 1930s.
• Southern fried chicken is often served with mashed potatoes, gravy, and biscuits.