Ingredients
Marinade
- 1¾ cups buttermilk
- 1 whole chicken (cut into 8 pieces)
Breading & Seasoning
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
For Frying
- Canola oil (enough for 3-4 inches deep frying)
Instructions
- Pour the Buttermilk: Pour 1¾ cups of buttermilk into a large bowl to prepare the marinade base.
- Marinate the Chicken: Add the 8 pieces of chicken into the buttermilk, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for tender, flavorful chicken.
- Prepare the Flour Mixture: In a shallow dish, combine 2 cups of all-purpose flour with ¼ cup paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons black pepper, 1 teaspoon oregano, 1 teaspoon celery salt, and 1 teaspoon garlic powder. Mix well to evenly blend all the seasonings.
- Heat the Oil: Pour canola oil into a deep fryer or large Dutch oven to a depth of 3-4 inches and heat it over medium-high heat until it reaches 350°F. Use a thermometer for accurate temperature control.
- Dredge the Chicken: Remove one piece of chicken from the buttermilk, letting excess liquid drip off. Dredge the piece firmly in the seasoned flour mixture, pressing to coat evenly and thoroughly.
- Fry the Chicken: Carefully place the coated chicken piece into the hot oil. Fry for 8-10 minutes, maintaining oil temperature, until the chicken is golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate or sheet pan to drain excess oil.
- Repeat: Repeat the dredging and frying process for the remaining pieces of chicken, frying 3-4 pieces at a time to avoid overcrowding the oil and to maintain consistent temperature.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- Maintain oil temperature at 350°F for crispy, evenly cooked chicken.
- Use a deep-frying thermometer to monitor oil temperature accurately.
- Drain fried chicken on paper towels to remove excess oil and keep the coating crisp.
- Canola oil is preferred for its high smoke point and neutral flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
