🍗 Crispy Buttermilk Fried Chicken

Ingredients
For the Chicken
2½–3 lb (1.1–1.4 kg) chicken pieces
2 cups (480 ml) buttermilk
1 tbsp lemon juice
4 garlic cloves, minced
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp black pepper
1½ tsp salt
For the Crispy Coating
2½ cups (315 g) all-purpose flour
½ cup (65 g) cornstarch
1½ tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper, optional
For Frying
Vegetable or canola oil, enough for deep frying
Instructions
Marinate the chicken: Place the chicken pieces in a large bowl. Add buttermilk, lemon juice, garlic, paprika, garlic powder, onion powder, oregano, black pepper, and salt. Mix well, cover, and refrigerate for at least 4 hours, preferably overnight.
Prepare the coating: In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
Coat the chicken: Remove each piece from the buttermilk, letting the excess drip off. Press it firmly into the seasoned flour mixture, making sure it’s completely coated. For an extra-crispy crust, dip it back into the buttermilk and coat it in the flour mixture a second time.
Heat the oil: Heat the oil to 350°F (175°C) in a deep, heavy-bottomed pot or deep fryer.
Fry: Carefully place the chicken into the hot oil without overcrowding the pot. Fry in batches until deeply golden and cooked through, usually about 10–15 minutes, depending on the size of the pieces.
Check the chicken: The thickest part should reach at least 165°F (74°C) internally.
Drain and serve: Transfer the fried chicken to a wire rack to drain. Let it rest for a few minutes, then serve hot with your favorite dipping sauce and sides.