4 lb bone-in, skin-on chicken thighs and drunmsticks (1.8 kg)
Breading
1 ½ teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons McCormick® Jazzy Spice Blend
4 cups all-purpose flour (500 g)
canola oil, for frying
Nutrition Info
Calories 654
Fat 29g
Carbs 48g
Fiber 1g
Sugar 4g
Protein 50g
How to Make It
1. Step
Make the marinade: In a large bowl, add the Jazzy spice blend, salt, pepper, and buttermilk and whisk to combine.
2. Step
Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
3. Step
Make the breading: In a large bowl, add the salt, pepper, Jazzy spice blend, and flour and whisk to combine.
4. Step
Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet.
5. Step
Heat 1 inch (2 ½ cm) of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
6. Step
Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.
