Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon paprika (5 g)
  • Salt and black pepper to taste
  • 1 cup all-purpose flour (120 g)
  • 1/2 cup cornmeal (60 g)
  • 1 teaspoon baking powder (5 g)
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon cayenne pepper (optional, 2 g)
  • Vegetable oil (for frying, about 2-3 cups depending on your pot or skillet)

Instructions:

  1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Submerge chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 30 minutes.
  2. In a shallow dish, whisk together flour, cornmeal, baking powder, oregano, cayenne (if using), salt, and pepper.
  3. In a frying pan or deep fryer, heat vegetable oil to 350°F (175°C).
  4. Remove marinated chicken from buttermilk. Dredge each piece in the flour mixture, pressing to coat evenly.
  5. Carefully place chicken thighs in hot oil. Do not overcrowd. Fry for 5-7 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
  6. Remove chicken and place on paper towels to drain excess oil. Serve hot.