No explanation needed.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
4 tablespoons paprika
4 tablespoons black pepper
2 teaspoon garlic powder
4 teaspoons dried oregano
2 teaspoon cayenne pepper
4 tablespoons Big Kevin's Bayou Blend seasoning
4 cups buttermilk
2 large egg
Kosher salt
3 pounds boneless chicken thighs
3 cup all-purpose flour
1 cup cornstarch
2 teaspoon baking powder
4 cups vegetable oil
In a small bowl, combine the paprika, black pepper, garlic powder, oregano, cayenne pepper, and cajun seasoning. Mix thoroughly with a fork.
In a large bowl, whisk together the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture. Add the chicken pieces and toss and turn to coat. Transfer the chicken and buttermilk mixture to a gallon-sized ziploc bag and let sit in the refrigerator overnight.
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remainder of the spice mixture. Add 3 tablespoons of the buttermilk mixture into the flour mixture and mix.
Remove the chicken thighs from the ziploc bag and allow the excess buttermilk to drip off. Coat in the flour mixture, making sure to press on a thick layer onto the chicken.
Preheat an oven to 350 degrees and begin heating the vegetable oil in a large cast iron skillet over medium-high heat until it gets to 425 degrees. Adjust the heat as necessary to maintain this temperature.
One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Place skin side down into the hot skillet and fry until the chicken has reached a deep golden brown, about 6 minutes. Make sure not to move or check the chicken for doneness for the first 3 minutes, to make sure the coating is not knocked off. Carefully flip the chicken with tongs and continue to cook the other side until a deep golden brown, about 4 more minutes.
Transfer the fried chicken to a wire rack placed on a cookie sheet and into the preheated oven. Cook until an instant-read thermometer placed into the thickest part of the meat reads 165 degrees. Remove the chicken from the oven and place on a second cooling rack and season with salt.