INGREDENT
- 8 chicken drumsticks or thighs (bone-in, skin-on or off)
- 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice)
- 1½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
- 2 tbsp olive oil or melted butter (for drizzling or brushing)
Instructions
- Marinate the Chicken: Place chicken in a bowl or zip-top bag. Pour in the buttermilk, cover, and refrigerate for at least 1 hour (overnight for best flavor).
- Prepare the Coating: In a large bowl, mix flour, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne (if using).
- Coat the Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a wire rack on top. Remove chicken from buttermilk, let excess drip off, then dredge in the seasoned flour mixture. Press to coat well.
- Bake: Arrange chicken on the wire rack. Lightly drizzle or brush with olive oil or melted butter for crispiness. Bake for 40–45 minutes, flipping once halfway through, until golden brown and internal temp is 165°F (75°C).
- Serve: Let rest 5 minutes before serving. Enjoy with your favorite dipping sauce or coleslaw!
Let me know if you’d like an air fryer version too!