Buttermilk Fried Chicken

With this particularly crunchy and tender version, F & W's Grace Parisi created fried chicken to perfection. Marinating buttery buttermilk with a hint of chili ensures tender flesh, while the dredge of flour mixed with garlic and onion powder provides a crunchy and delicious crust in every bite.

* Ingredients

+For three servings
° 3 chicken thighs on the bone
° 3 chicken thighs
° 2 teaspoons salt
° 1 teaspoon pepper
° 1 teaspoon of oregano
° 1 teaspoon paprika
° 1 teaspoon white pepper
° 1 teaspoon garlic powder
° 2 cups milk (480 ml)
° 2 cups all-purpose flour (250 g)
° 1 teaspoon salt
° 1 teaspoon pepper
° 1 teaspoon paprika
° 1 teaspoon garlic powder
° Half a teaspoon of cayenne pepper
° frying oil

* Preparation :

In a large bowl, combine chicken and all the ingredients for the marinade. Stir to make sure each piece of chicken is evenly covered, then cover with wrapping paper and let it cool for about an hour.
Combine all the ingredients for rusk in a large bowl, then roll the marinated chicken pieces in the flour, discarding the excess. Repeat with the rest of the chicken.
Heat the oil in a skillet over a high heat to about 350 degrees Fahrenheit.
Fry 3-4 pieces at a time for about 15-20 minutes until the bread is dark golden brown, and stir several times to ensure the bread is cooked evenly and does not burn. The temperature of the oil should drop to about 320 degrees Fahrenheit.
Lay the chicken on a tissue or wire rack, and leave it for 10-15 minutes.