Not Exactly Kentucky Fried Chicken

 

1 whole chicken, cut into pieces (I like legs and thighs)

2 cups all-purpose flour

1 egg

1 cup buttermilk

2 tablespoons paprika

1 tablespoon onion salt

1 teaspoon celery salt

1 teaspoon black pepper

1 teaspoon dried mustard

1 teaspoon ground ginger

1 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

Vegetable oil, for frying

 

Prepare the Chicken: Begin by rinsing the chicken pieces and patting them dry with paper towels.

Marinate: In a large bowl, whisk together the buttermilk and egg. Submerge the chicken pieces in the mixture and refrigerate for at least 1 hour to overnight.

Mix the Dry Ingredients: Combine the flour, paprika, onion salt, celery salt, black pepper, dried mustard, ginger, white pepper, garlic powder, thyme, basil, and oregano in a large bowl.

Coat the Chicken: Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture until well coated.

Fry the Chicken: Heat vegetable oil in a deep fryer or large pot to 350°. Fry the chicken pieces in batches, without overcrowding, until golden brown and cooked through, about 15-20 minutes. Use a thermometer to ensure the chicken reaches an internal temperature of 165°.

Drain: Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil.