Ingredients
For the Marinade:
– 1 whole chicken, cut into pieces
– 4 cups buttermilk
For the Coating:
– 2 cups all-purpose flour
– 2/3 tbsp salt
– 1/2 tbsp thyme
– 1/2 tbsp basil
– 1/3 tbsp oregano
– 1 tbsp celery salt
– 1 tbsp black pepper
– 1 tbsp dried mustard
– 4 tbsp paprika
– 2 tbsp garlic salt
– 1 tbsp ground ginger
– 3 tbsp white pepper
For Frying:
– Vegetable oil (enough for deep frying)
Instructions
1. Cut the chicken into serving pieces.
2. Place the chicken in a large bowl and pour the buttermilk over it. Cover and refrigerate for at least 4 hours, preferably overnight.
3. In a separate bowl, combine the flour, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
4. Remove the chicken from the buttermilk, allowing the excess to drip off.
5. Coat each piece thoroughly in the seasoned flour mixture. For extra crispiness, dip the chicken back into the buttermilk and coat again with the flour mixture.
6. Heat vegetable oil to 170–175°C (340–350°F).
7. Fry the chicken in batches for 12–18 minutes, depending on the size of the pieces, until golden brown, crispy, and the internal temperature reaches 75°C (165°F).
8. Transfer to a wire rack and let rest for a few minutes before serving.
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