Ingredients:
1 whole chicken, cut into pieces
2 cups of buttermilk
2 cups of all-purpose flour
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon each of dried thyme, basil, and oregano
1 teaspoon of celery salt
1/2 teaspoon of white pepper
1/2 teaspoon of ground mustard
1/2 teaspoon of ground ginger
Vegetable oil for frying
Instructions:
- Place the chicken pieces into a large bowl and pour in the buttermilk to cover. Allow it to marinate in the refrigerator for a minimum of 4 hours, but overnight is ideal.
- In another large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, white pepper, ground mustard, and ground ginger.
- Take the chicken out of the buttermilk and let the excess drip off. Coat each piece thoroughly in the seasoned flour mixture. Place the coated pieces on a wire rack and let them sit for 15-20 minutes.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Ensure there’s enough oil to fully submerge the chicken.
- Fry the chicken in small batches to avoid overcrowding. Cook each piece for 12-15 minutes, turning as needed, until golden brown and fully cooked. The internal temperature should be 165°F (75°C).
- Once fried, remove the chicken from the oil and place on a wire rack to drain. Let it rest a few minutes before serving.
Prep Time: 20 minutes (excluding marinating time) | Cook Time: 30 minutes | Total Time: 50 minutes (plus marinating time)
Servings: 4-6