Fried Chicken with 11 Herbs and Spices
This recipe was purportedly written by Claudia Sanders, the Colonel’s late wife. You be the judge.
Servings Prep Time
4 30minutes
Cook Time Passive Time
15 to 18 minutes 50minutes
Servings Prep Time
4 30minutes
Cook Time Passive Time
15 to 18 minutes 50minutes
Ingredients
Instructions
  1. Mix the flour in a bowl with all the herbs and spices; set aside.
  2. Mix the butter milk and egg together in a separate bowl until combined.
  3. Soak the chicken in the buttermilk mixture at room temperature for 20 to 30 minutes.
  4. Remove chicken from buttermilk, allowing the excess to drip off.
  5. Dip the chicken pieces in the herb-spice-flower mixture to coat all sides, shaking off excess.
  6. Allow to sit on a rack over a baking sheet for 20 minutes.
  7. 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)
  8. When the temperature is reached, lower the heat to medium to maintain it at 350.
  9. Fry 3 or 4 pieces at a time, being careful not to crowd the pot.
  10. Fry until medium golden brown, turning once, for 15 to 18 minutes.
  11. Transfer the chicken pieces to a baking sheet covered with paper towels.
  12. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.