• whole chicken (approximately 3-4 pounds)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying


  1. Place the chicken in a large bowl or baking dish, and pour the buttermilk over it. Cover and refrigerate for at least 2 hours, or overnight.
  2. In a large mixing bowl, combine the flour, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper. Mix well to combine.
  3. Remove the chicken from the buttermilk, and shake off any excess liquid. Dredge the chicken in the flour mixture, pressing the flour mixture onto the chicken to ensure it adheres well.
  4. Heat the vegetable oil in a large Dutch oven or deep fryer to 350°F.
  5. Carefully place the chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken for 10-12 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully remove the chicken from the oil, and place it on a wire rack to cool slightly.
  6. Preheat the oven to 375°F.
  7. Transfer the fried chicken to a roasting pan, and roast in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the internal temperature registers 165°F on a meat thermometer.
  8. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Serve the Full Fried Chicken Roast hot with your favorite sides, such as mashed potatoes, gravy, or coleslaw. Enjoy!