In a small bowl, mix together one teaspoon of smoked paprika, a pinch of black pepper and another pinch of chili powder, one teaspoon of oregano, half a teaspoon of garlic powder, and one teaspoon of onion powder.
Mix the buttermilk, one teaspoon of the spice mix, a bit of salt, and one egg using a fork.
Dip the chicken into the bowl with the seasoned buttermilk, gently mix, then cover with plastic wrap and let it marinate for at least one hour. You can also marinate the chicken for several hours or in the refrigerator overnight.
-
“Mix the flour, cornstarch, baking powder, and the remaining spices.
Drain the chicken and coat it with the seasoned flour. Dip it back into the buttermilk, then coat it again with the seasoned flour. This double coating will give you a crispy and flavorful crust.
Heat the peanut oil in a pan. Adjust the amount according to the size of the pan, keeping in mind that the chicken should be covered with oil on only one side—you don’t need to fully submerge it.Fry the chicken in the hot oil, placing only a few pieces at a time so as not to lower the oil’s temperature and to achieve a light, crispy fry. Cook the chicken for about 6–7 minutes per side, until it turns golden-amber. Proceed the same way with all the chicken pieces, placing them on paper towels to remove the excess oil as you go
Serve our fried chicken piping hot with ketchup and mayonnaise, just like in fast-food restaurants!”
