Ingredients:

 

pieces of chicken (whatever parts you prefer)

2 cups all-purpose flour

1 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp parsley

1 tsp thyme

1 tsp adobo

2 tsp salt

1 tsp pepper

3 large eggs

2 cups buttermilk

1 large ziplock bag

Peanut oil, for frying

 

Instructions:

 

In a large ziplock bag, combine

the flour, chili powder, paprika,

garlic powder, onion powder,

oregano, parsley, thyme, adobo,

salt, and pepper. Shake the bag

to mix the ingredients well.

In a shallow dish, whisk together the eggs and buttermilk.

Dip each chicken piece into the

buttermilk mixture, making sure to coat it well. Then place the

chicken into the ziplock bag with the flour mixture and shake to coat the chicken evenly.

Place the chicken on a wire rack and let it sit for at least 15 minutes to allow the coating to set.

Heat the peanut oil in a large

skillet or Dutch oven to 350°F

(175°C). Carefully place the

chicken pieces into the hot oil,

making sure not to overcrowd

the skillet.

Fry the chicken for 12-15

minutes on each side, or until

the internal temperature

reaches 165°F (74°C) and the

chicken is golden brown.

Remove the chicken from the

skillet and place it on a wire rack to cool for a few minutes.

Serve the chicken hot with your favorite dipping sauce or sides.