Ingredients
- For the marinade
- 8 bone-in, skin-on chicken drumsticks and thighs, about 3 lb (1.4 kg)
- 2 cups (480 ml) buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1 1/2 teaspoons fine salt
- For the seasoned coating
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 teaspoon baking powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon celery salt
- 1/4 teaspoon cayenne pepper, optional
- Neutral oil spray or 3 tablespoons melted butter, for coating
Instructions
1. Marinate the chicken:Whisk the buttermilk, egg, hot sauce, and salt in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 2 hours or up to overnight.
2. Prepare the oven and rack:Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack well with oil spray.
3. Mix the coating:In a wide shallow dish, whisk the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, thyme, basil, oregano, white pepper, black pepper, celery salt, and cayenne.
4. Dredge the chicken:Lift each piece from the marinade and let the excess drip off. Press firmly into the flour mixture until fully coated. Set on the rack and rest for 10 minutes.
5. Spray and bake:Spray the chicken generously with oil, covering any dry flour spots. Bake for 20 minutes, carefully turn the pieces, spray again if needed, and bake 20-25 minutes more.
6. Check and rest:The chicken is done when the crust is deep golden and the thickest part reaches 165°F. Rest on the rack for 5 minutes before serving.
Good to know
- Marinating overnight gives the juiciest texture.
- Use similar-size pieces so they cook evenly.
- The wire rack is important for crisping the bottom crust.