- 1 all natural chicken, cut up into 8 pieces
- 3 tablespoons + ¼ cup kosher salt, divided
- ½ cup coarse ground black pepper, divided
- ½ cup granulated onion, divided
- ½ cup dried oregano flakes, divided
- 1 quart buttermilk
- 6 cups all purpose flour
- 1 teaspoon paprika
- Canola oil
Lay the chicken in a single layer on a platter or sheet pan. Using 3 tablespoons kosher salt, ¼ cup black pepper, ¼ cup granulated onion, ¼ cup dry oregano flakes, season the chicken liberally, coating all sides.
Transfer the seasoned chicken into a large bowl. Pour the buttermilk over the chicken and use your hands to “stir” until all the chicken is nicely coated. Allow the chicken to marinate for 1 hour or up to overnight in the refrigerator.
Next, in a large, heavy flat-bottomed skillet (preferably cast iron), heat canola oil to 350˚.
Place the flour in a large (9x13) baking dish. Add the remaining ¼ c kosher salt, ¼ c black pepper, ¼ c granulated onion, ¼ c dry oregano flakes and the paprika and stir with a whisk to blend thoroughly.
Coat the chicken a few pieces at a time with the flour. Gently shake off the excess flour and carefully place the chicken in the hot canola oil. Take care not to overlap the chicken as it cooks.
Cook each piece to 165 degrees and place on a wire rack to cool.