:
4 cups vegetable oil (for frying)
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/3 tablespoon dried oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper
1 cup buttermilk
1 egg
1 chicken, cut into pieces
:
Heat the vegetable oil in a deep fryer or a deep, heavy skillet to 350°F (175°C).
In a large bowl, mix together the flour, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
In another bowl, whisk together the buttermilk and egg.
Dip each chicken piece in the buttermilk mixture, then roll in the flour mixture to coat thoroughly. Shake off any excess flour and set aside on a plate.
Carefully place the coated chicken pieces in the hot oil, being cautious not to overcrowd the skillet or fryer. Fry the chicken pieces for 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and crispy.
Remove the chicken from the oil using a slotted spoon and let it drain on paper towels to remove excess oil. Allow the chicken to rest for a few minutes before serving.
Credit: Kuzhina e Limes