Ingredients:

  • 4 large chicken thighs (boneless, skinless; about 1.5 lbs / 680g)
  • 1 cup buttermilk (240ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon onion powder (5g)
  • 1 teaspoon smoked paprika (5g)
  • Salt and freshly ground black pepper (to taste)
  • 1 cup all-purpose flour (120g)
  • 1 cup finely grated Parmesan cheese (100g)
  • 1 teaspoon dried oregano (1g)
  • 1 teaspoon dried basil (1g)
  • ½ teaspoon cayenne pepper (optional; 1g)
  • ½ teaspoon baking powder (2g)
  • Vegetable oil (for frying, about 1 quart / 1 liter)

Instructions:

  1. In a large bowl
  2. In a shallow dish, combine flour, grated Parmesan, oregano, basil, cayenne pepper, baking powder, and a pinch of salt.
  3. In a frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Remove chicken from marinade, shaking off excess. Dredge each thigh in the flour-Parmesan mixture, pressing gently to adhere.
  5. Carefully add chicken to the hot oil, ensuring not to overcrowd the pan. Fry for 7-10 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C).
  6. Use tongs to remove chicken from oil and transfer to a cooling rack or paper towels to drain excess oil.
  7. Allow to rest for a few minutes before serving to lock in moisture.