Ingredients:

  • 2 cups buttermilk
  • 1 tbsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 lb chicken pieces (bone-in, skin-on)
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp white pepper
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • ½ tsp celery salt
  • ½ tsp mustard powder
  • ½ tsp MSG

Instructions:

  1. Combine buttermilk, salt, paprika, and garlic powder in a bowl or large Ziploc bag. Add chicken pieces, ensure they are fully submerged, seal, and refrigerate for at least 1 hour.
  2. Whisk together all-purpose flour, salt, garlic powder, onion powder, white pepper, smoked paprika, dried oregano, dried thyme, ground sage, celery salt, mustard powder, and MSG in a large Ziploc bag.
  3. Remove chicken from the marinade, letting excess buttermilk drip off slightly, and place the pieces into the seasoned flour bag.
  4. Shake the bag vigorously until the chicken is fully coated and small, craggy clumps of flour form on the skin.
  5. Heat 2 inches of neutral oil (canola or peanut) in a cast iron skillet or Dutch oven to 350°F (175°C).
  6. Carefully lower chicken pieces into the oil in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until the crust is deep mahogany and the internal temperature reaches 165°F (74°C).
  7. Transfer chicken immediately to a wire cooling rack and let rest for 5 minutes before serving.