Ingredients:

- 6 chicken thighs

- 6 chicken drumsticks

- 3 cups buttermilk

- 1/2 cup Buffalo Hot Sauce (optional)

- 2 teaspoons salt

- 1 teaspoon pepper

Dredging Mixture:

- 3 cups all-purpose flour

- 1/2 cup cornstarchs

- 1 tablespooon salt

- 1 tablespoon paprika

- 2 teaspoons onion powder

- 2 teaspoons garlic powder

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1 teaspoon white pepper

- 1 teaspoon cayenne pepper

- 1 quart vegetable oil for frying

Instructions:

1. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

2. When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

3. Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

4. Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.

5. Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.

6. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Source:

https://thestayathomechef.com/fried-chicken/

Other Sources:

https://www.thecountrycook.net/the-best-southern-fried-chicken/: The Country Cook is quite helpful because it boasts that it offers the recipe for an authentically southern version of fried chicken. It features personal opinions on the recipe, and serves as a review, recipe, and resource to learn about fried chicken.

https://www.foodnetwork.com/recipes/fried-chicken-recipe10-3381583: Perhaps my most official resource, Food Network is a long established, proven online resource offering free recipes on a wide range of food. It offers explicit instruction, video tutorial, and curated instructions.

https://www.tasteofhome.com/recipes/crispy-fried-chicken/: While similar to the resources Stay at Home Chef and The Country Cook, Taste of Home offers a blog-like, personal recap of Fried Chicken. Notably about this source, is its inclusion of nutritional facts as well as instructions.

Non-recipe:

https://www.bbc.com/travel/article/20201012-the-surprising-origin-of-fried-chicken: "The Surprising Origin of Fried Chicken" offers a comprehensive and surprising history of the development of fried chicken. While most commonly associated with the US South, this piece explores its roots in Scotland, and traces its historical relevancy and popularity.

https://www.eater.com/2018/10/3/17926424/fried-chicken-is-common-ground: In this personal essay, editor Chris Ying explores his relationship with food, and subsequently fried chicken, to introduce his book and articulate his opinions on food.

https://www.riverfronttimes.com/foodblog/2021/06/02/st-louis-standards-hodaks-is-a-fried-chicken-institution: This news article explains how acclaimed restaurant Hodak's in St. Louis, has come to define the city's relationship with fried chicken. It follows the restaurant's owner, process, and actions.