| Prep Time | 30 minutes |
| Cook Time | 15 to 18 minutes |
| Passive Time | 50 minutes |
| Servings |
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Ingredients
- 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 Freshly Ground Black Pepper
- 1 Tablespoon Dried Mustard
- 4 Tablespoons Paprika
- 2 Tablespoons Garlic Salt
- 1 Tablespoon Ground Ginger
- 3 Tablespoons Ground White Pepper
- 1 Cup Buttermilk
- 1 Egg Beaten
- 1 Chicken Cut up, the breast pieces cut in half for even frying
- Expeller-Pressed Canola Oil
Ingredients
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Instructions
- Mix the flour in a bowl with all the herbs and spices; set aside.
- Mix the butter milk and egg together in a separate bowl until combined.
- Soak the chicken in the buttermilk mixture at room temperature for 20 to 30 minutes.
- Remove chicken from buttermilk, allowing the excess to drip off.
- Dip the chicken pieces in the herb-spice-flower mixture to coat all sides, shaking off excess.
- Allow to sit on a rack over a baking sheet for 20 minutes.
- Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep frying thermometer to check the temperature)
- When the temperature is reached, lower the heat to medium to maintain it at 350.
- Fry 3 or 4 pieces at a time, being careful not to crowd the pot.
- Fry until medium golden brown, turning once, for 15 to 18 minutes.
- Transfer the chicken pieces to a baking sheet covered with paper towels.
- Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
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