Step 1

To make the marinade, in a non-reactive large bowl, stir together the buttermilk, salt, pepper, and cayenne. Place the chicken in the bowl and toss to coat, working the marinade under the skin. Store covered in the refrigerator for 2-12 hours.

Step 2

After the chicken has marinated, line 1 sheet pan with parchment paper and another with paper towels.

Step 3

To make the breading, place the saltines, garlic powder, dill weed, oregano, black pepper, and cayenne in a blender or food processor, and blend until fine crumbs are formed. Pour the crumbled saltine mixture into a mixing bowl.

Step 4

Place the flour on a plate. And in another large bowl, whisk together the eggs and the buttermilk.

Step 5

To bread the chicken, take each piece from the marinade, shake off any excess, then dredge it evenly in the flour. Next, dip into the egg and buttermilk mixture, shaking off the excess. Finally, dip the chicken into the saltine mixture until well coated. Place each breaded piece of chicken onto the parchment-lined sheet, repeating the process until all the pieces are coated.

Step 6

Allow the pieces to sit at room temperature for 1 hour. Discard the marinade.

Step 7

To fry the chicken, in a large heavy skillet heat on medium 1 inch of oil to 300°F. Working in batches, place the chicken pieces in the oil, skin side down, cover the skillet, and cook for 6-7 minutes.

Step 8

Remove the cover, gently turn over the chicken with tongs or a wooden spoon and continue to cook uncovered for 6-8 minutes or until both sides are golden brown.

Step 9

For the most accuracy, stick an instant-read thermometer in the largest piece, and check that it’s 150°F. If so, place the fried chicken on the paper towel-lined sheet to drain. If not, continue to cook for a couple more minutes. Repeat for the remaining pieces, using the same oil.

Step 10

Serve the chicken warm.