Extra Crispy Buttermilk Fried Chicken
We used fresh drumsticks and double dredged them in our flour and cornstarch mixture, that is what helps make our chicken extra crispy. We seasoned our buttermilk with paprika, pepper, garlic powder and onion powder and soaked them overnight.
our flour mixture contains 12 herbs and spices.
dried basil, dried oregano, dried marjoram, dried parsley, salt, white pepper, celery salt, paprika, cayenne pepper, ground thyme, garlic powder and onion powder.
We fried the chicken at 350 degrees for 8 minutes and transferred to a 350 degree oven and cooked until the internal temperature of the chicken was 165 degrees.

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