Ingredients
2tbspMcCormick® Jazzy Spice Blend
1tbspkosher salt
2tspfreshly ground black pepper
4cupsbuttermilk
4lbchicken thighs and drumsticks,bone-in, skin-on
1½tspkosher salt
2tspfreshly ground black pepper
2tbspMcCormick® Jazzy Spice Blend
4cupsall-purpose flour
canola oil,for frying
Preparation
To make the marinade, in a large bowl, add the jazzy spice blend, salt, pepper, and buttermilk, then whisk to combine.
Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate for 8 hours, or overnight.
Make the breading by adding the salt, pepper, Jazzy spice blend, and flour in a large bowl. Whisk to combine.
Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet.
Heat 1 inch of oil in a large cast-iron skillet over medium-high heat until it reaches 350 degrees F.
Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 degrees F.
Transfer the chicken to a wire rack set over a baking sheet to drain. Enjoy!
