Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- Vegetable oil for frying
Directions:
- Place the chicken pieces in a large bowl and cover with buttermilk. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, white pepper, ground mustard, and ground ginger. Mix well.
- Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring each piece is well coated. Place the coated chicken on a wire rack and let it sit for 15-20 minutes.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
- Fry the chicken in batches, avoiding overcrowding the fryer or skillet. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Remove the chicken from the oil and place on a wire rack to drain excess oil. Let it rest for a few minutes before serving.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 50 minutes (plus marinating time)
Servings: 4-6 servings
