Ingredients
- 8 pieces of chicken (drumsticks and thighs work best)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Cooking spray or oil for greasing the baking tray
Instructions
- Marinate the Chicken:
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, preferably overnight. This helps tenderize the chicken and keep it juicy. - Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil or cooking spray. - Prepare the Coating:
In a large bowl or zip-top bag, mix together the flour, paprika, salt, black pepper, garlic powder, onion powder, oregano, basil, thyme, and cayenne pepper. - Coat the Chicken:
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly so the coating sticks well. Place coated chicken on the prepared baking sheet. - Bake the Chicken:
Spray the chicken lightly with cooking spray or drizzle a little oil on top to help it crisp. Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). - Serve and Enjoy:
Let the chicken rest for a few minutes after baking. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Would you like me to add any tips for extra crispiness or side dish recommendations?