Ingredients

The following ingredients have 10 Servings
  • 1 or 2 chickens (cut into 10 pieces (2 wings, 2 legs, 2 thighs and the breasts each cut in half to make 4 pieces))
  • 2 cups all-purpose white flour
  • 2 teaspoons salt
  • 1 1/2 teaspoon dried thyme
  • 4 tablespoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon celery salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon dry mustard powder
  • 2 tablespoons white pepper
  • 1 tablespoon ground ginger
  • 1 cup buttermilk
  • 1 cup pickle juice
  • Oil for deep frying

Instruction

  • Mix all of the herbs and spices from the Dry Mix list and set aside.
  • Cut the chicken into pieces.
  • In a large bowl mix buttermilk with pickle juice, add chicken pieces, stir to coat. Cover and marinate for 2-8 hours in the fridge.
  • Remove chicken from the buttermilk and let any excess buttermilk drip off.
  • Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
  • Place it on a cookie sheet and let it rest for 20-30 minutes.
  • Add oil to a deep fryer or a large pot that is at least 5 inches high.
  • Heat the oil to 350 degrees and fry the chicken in small batches for 15-18 minutes, until nicely golden-brown.
  • Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet for any excess oil to drip off.
  • Do not place it directly on a paper towel, the bottom of the chicken will steam from the heat and become soft.
  • Serve with your favorite dipping sauce.