Spicy Fried Chicken

2 lbs chicken (drumsticks, thighs, wings)

1 cup buttermilk

2 cups all-purpose flour

1 tablespoon paprika

1 tablespoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground mustard

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

Vegetable oil for frying

In a large bowl, mix buttermilk with all spices and herbs. Soak the chicken in this marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

In a separate bowl, combine flour with the same set of spices used in the marinade. Mix well.

Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour.

Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken in batches, careful not to overcrowd, for about 12-15 minutes each batch, or until golden brown and crispy.

Drain the cooked chicken on paper towels.

Prep Time: 20 minutes | Cooking Time: 15 minutes per batch | Total Time: 35 minutes + marinating time