Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon dried basil leaves
  • 1/3 tablespoon dried oregano leaves
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried mustard
  • 3 tablespoons paprika ((original recipe calls for 4 tablespoons))
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons ground white pepper
  • 2 teaspoons Accent Seasoning (, optional (I left this out))
  • 1 cup buttermilk
  • 1 large egg
  • 1 chicken (, cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces))
  • vegetable oil for frying

Instruction

  • Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
  • Add the flour in a bowl with all the herbs and spices and mix with a whisk.
  • In a second larger bowl add the buttermilk and egg together and whisk until combined.
  • Add the chicken to the buttermilk mixture for 20-30 minutes.
  • Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
  • Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
  • Let it rest on a cookie sheet for 20-30 minutes.
  • Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
  • Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
  • Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
  • If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.