The chicken is fried for just a few minutes, then baked to finish cooking. The technique of brining with buttermilk opened my grandson Josh's eyes to the science of cooking as it tenderizes the chicken, making it juicier.
- 1 tbsp paprika
- 2 tsp kosher salt, plus more for seasoning
- 1/2 tsp ground pepper, plus more for seasoning
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tbsp hot sauce
- 1 cup buttermilk
- 3 1/2-lb (1.5-kg) chicken, cut into 8 pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- Vegetable oil for frying
Mix paprika, 2 tsp salt, 1/2 tsp pepper, oregano, thyme, hot sauce and buttermilk together in a large bowl. Add chicken and cover. Refrigerate overnight.
Remove chicken from marinade and sprinkle lightly with salt. Combine flour and cornstarch in a large bowl and season well with salt and pepper. Dredge chicken pieces in seasoned flour. Alternatively, add flour mixture to a plastic bag and shake chicken pieces in it to coat.
Preheat oven to 400 F. Heat enough oil to reach 1/4-inch depth in a large skillet over medium heat. When a cube of bread turn brown in 15 seconds, add chicken without overcrowding the pan. Turn the handle of the skillet toward the back of the stove to prevent accidents. Fry the chicken on each side for 3 to 4 minutes or until dark golden. Transfer to a baking sheet. Bake for 20 to 30 minutes or until chicken juices are no longer pink. Larger pieces may take slightly longer.