Ingredients: 

ü  2 kg chicken thighs (drumsticks works as well) 

ü  500 ml (2 cups) of milk 

ü  2 tbsp of freshly squeezed lemon juice (vinegar will work as well) 

ü  1 liter (4 cups) vegetable oil 

ü  300 g (2¼ cups) plain white flour (all-purpose flour) 

ü  2 tbsp of smoked paprika 1 tbsp garlic powder 

ü  2 tsp cayenne pepper 

ü  2-3 pinch salt and black pepper

Instructions: 

ü  Season chicken generously both sides and then cut them into pieces of your preferred size 

ü  Add fresh lemon juice to milk and set aside for about 10 min to make butter milk 

ü  Place the chicken in a large bowl, and cover it in the buttermilk marinade overnight 

ü  Bring back to room temperature before cooking 

ü  Once ready to cook, pour a 1–2-inch depth of oil into a frying pan 

ü  Put the flour on a plate and mix with the spice mix 

ü  Remove the chicken pieces from the buttermilk, then dip them into the spice and flour mixture, ensuring all sides are coated 

ü  Lay coated chicken on a plate and sprinkle spice mix on both sides 

ü  Put them back into buttermilk and coat them again with flour 

ü  Make sure that the oil in the fryer is heated to 160c 

ü  Carefully lower the coated chicken pieces into the hot oil in the pan. Only add the chicken in a single layer (I fried them in batches), turning constantly for about 15 minutes (if you are cooking drumsticks you will need to fry about 25 min), until evenly cooked.

Once cooked, place the chicken onto a wire rack (cooling rack). Let it rest 5-10 minutes and serve them.