Serves 6

Ingredients:

• 12 pieces of chicken (drumsticks, thighs, wings, or a mix), skin-on or skinless per preference
• 2 cups (480 ml) buttermilk (or substitute: 2 cups milk + 2 tbsp lemon juice or vinegar, let sit 10 min)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper (optional for heat)
• For the coating:
• 1½ cups (190 g) plain flour
• ½ cup (60 g) breadcrumbs or crushed cornflakes (for extra crunch)
• 1 tsp salt
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp baking powder (helps with crispiness)
• Cooking spray or a little oil to drizzle

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Instructions:

1. Marinate the Chicken (6–12 hours recommended)
   In a large bowl or zip-top bag, combine buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Add the chicken, coat well, and refrigerate for at least 4 hours or overnight.
2. Preheat Fan Oven to 200°C (392°F)
3. Prepare the Coating
   In another bowl, mix flour, breadcrumbs/cornflakes, salt, paprika, pepper, and baking powder.
4. Coat the Chicken
   Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat well. Shake off excess.
5. Set Up for Baking
   Place coated chicken on a wire rack set over a baking tray (line tray with foil or parchment for easy cleanup). This allows air to circulate and keeps the bottom crispy.
6. Spray or Drizzle with Oil
   Lightly spray chicken with cooking spray or drizzle a small amount of oil over the top. This helps with browning and crispiness.
7. Bake in Fan Oven at 200°C for 35–45 minutes, turning pieces halfway through. Chicken is done when golden and the internal temperature is at least 75°C (165°F).
8. Optional: Broil (grill) on high for 2–3 minutes at the end for extra crispiness, if needed.