- 2 lb boneless skinless chicken
- 1.5 cup buttermilk
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp oregano
- 2 tbsp paprika
- 2 tbsp cayenne pepper
- 1 tbsp pink himalayan sea salt
- 1 tbsp black pepper
- 1 egg
- 2 cups flour
- 2 cups vegetable oil
(PREPARE AHEAD AT LEAST 4 HOURS, OR OVERNIGHT) Pound chicken flat (1/4”) between two pieces of plastic wrap. set aside. in a large bowl, combine, buttermilk, egg and half the spices. Pour mixture into a gallon sized ziplock bag, add chicken pieces, close and place in refrigerator for 4 to 24 hours. Flip over halfway through the time.
When ready to cook, Mix flour and remaining spices in a large bowl. Add to the bowl, 2 tbsp of the buttermilk mixture. Combine.
Add oil to a skillet and heat. Dredge chicken pieces that were soaking in the buttermilk in the flour mixture. Shake off excess and place in oil. Cook on each side until brown. Drain on paper towels.