Spicy Buttermilk Fried Chicken

“I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour”


  •  1 chicken, cut into 8 pieces
  •  black pepper
  •  salt
  •  paprika powder
  •  dried rosemary
  •  ground thyme
  • dried oregano
  • dried sage
  • white pepper
  • cayenne pepper
  • 2 cups buttermilk

For the seasoned flour

  • salt
  • paprika powder
  • cayenne pepper
  • garlic powder
  • white pepper
  • onion powder
  • vegetable oil
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9×13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
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