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Ingredients:
For the marinade:
4 Chicken drumsticks, bone-in
4 Chicken thighs
2 cups (480ml) Buttermilk
2 teaspoons Salt
1 teaspoon Black pepper
1 teaspoon Paprika
1 teaspoon Garlic powder
For the breading:
3 cups (375g) All-purpose flour
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Onion powder
2 teaspoons Garlic powder
1 teaspoon Paprika
1 teaspoon Cayenne pepper
1 teaspoons Dried oregano
Vegetable oil for frying
Directions:
1. In a large bowl mix all marinade ingredients, add the chicken, make sure each piece of chicken is coated with the marinate. Cover with plastic wrap, refrigerate for 4 hours or overnight.
2. Prepare the breading: in a large shallow dish or in a Ziploc bag combine all breading ingredients. Add the marinated chicken to the flour mixture and roll until fully coated. Shake off the excess.
3. Heat oil to 350°F-375°F (175°C-190°C).
4. Place the breaded chicken into the hot oil, 3-4 pieces at the time. Fry for about 10-12 minutes, until the coating is dark golden brown and the chicken reaches an internal temperature of 165°F (75°C).
5. Transfer to a paper towels to drain. Let sit for 10 minutes before serving.
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