This recipe offers a delightful take on the classic Southern fried chicken, ensuring a crispy and flavorful result.
Prepare the chicken by cutting it into pieces and patting each piece dry with paper towels.
Drying the chicken ensures the coating adheres better.
In a bowl, whisk together the buttermilk and eggs until well combined.
Using buttermilk tenderizes the chicken and adds flavor.
In another bowl, combine the flour, baking powder, paprika, salt, black pepper, garlic powder, oregano, and basil.
Mixing the spices evenly ensures consistent flavor.
Dip each chicken piece into the buttermilk mixture, then coat it in the flour mixture. Repeat for a double coating.
Double coating creates an extra crispy crust.
Heat the oil in a large skillet to 375°F. Fry the chicken in batches until golden brown, about 5 minutes per side.
Avoid overcrowding the skillet to maintain oil temperature.
Transfer the fried chicken to a baking sheet and bake in a preheated oven at 375°F for 20 minutes.
Baking ensures the chicken is cooked through without over-frying.
Let the chicken rest for 10 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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