Ingredients
- 8 chicken drumsticks or thighs (with skin)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 10 mins)
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for a kick)
- ¼ tsp white pepper
- 2 tbsp olive oil or melted butter (for brushing)
Instructions
- Marinate the Chicken:
Place chicken in a large bowl. Pour in the buttermilk, toss to coat, and refrigerate for at least 1 hour (or overnight for best flavor). - Preheat the Oven:
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place a wire rack on top. Lightly oil the rack. - Make the Coating:
In a bowl, mix together the flour, salt, paprika, oregano, basil, garlic powder, onion powder, black pepper, cayenne, and white pepper. - Coat the Chicken:
Remove chicken from the buttermilk, letting excess drip off. Coat each piece well in the seasoned flour mixture. Press to ensure the flour sticks. - Prepare for Baking:
Place coated chicken on the wire rack. Lightly brush or spray the tops with olive oil or melted butter for extra crispiness. - Bake:
Bake for 40–45 minutes, flipping once halfway through, until golden, crispy, and the internal temperature reaches 75°C (165°F). - Serve Hot:
Let rest 5 minutes, then serve with mashed potatoes, coleslaw, or your favorite dipping sauce!
Let me know if you want an air fryer or deep-fried version too! 🍗