In a large ziplock bag, combine the flour, chili powder, paprika, garlic powder, onion powder, oregano, parsley, thyme, adobo, salt, and pepper. Shake the bag to mix the ingredients well.
In a shallow dish, whisk together the eggs and buttermilk.
Dip each chicken piece into the buttermilk mixture, making sure to coat it well. Then place the chicken into the ziplock bag with the flour mixture and shake to coat the chicken evenly.
Place the chicken on a wire rack and let it sit for at least 15 minutes to allow the coating to set.
Heat the peanut oil in a large skillet or Dutch oven to 350°F (175°C). Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the skillet.
Fry the chicken for 12-15 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove the chicken from the skillet and place it on a wire rack to cool for a few minutes.
Serve the chicken hot with your favorite dipping sauce or sides.
In a large ziplock bag, combine the flour, chili powder, paprika, garlic powder, onion powder, oregano, parsley, thyme, adobo, salt, and pepper. Shake the bag to mix the ingredients well.
In a shallow dish, whisk together the eggs and buttermilk.
Dip each chicken piece into the buttermilk mixture, making sure to coat it well. Then place the chicken into the ziplock bag with the flour mixture and shake to coat the chicken evenly.
Place the chicken on a wire rack and let it sit for at least 15 minutes to allow the coating to set.
Heat the peanut oil in a large skillet or Dutch oven to 350°F (175°C). Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the skillet.
Fry the chicken for 12-15 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove the chicken from the skillet and place it on a wire rack to cool for a few minutes.
Serve the chicken hot with your favorite dipping sauce or sides.
