Ingredients
Scale
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon ground thyme
- ½ tablespoon basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard powder
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon Accent flavor enhancer (MSG) (optional)
- 1 whole chicken, cut into pieces
- 1 egg, beaten
- 1 cup full-fat buttermilk
- Vegetable shortening for frying (or vegetable oil, but shortening is preferred)
Instructions
- Cut the chicken into pieces.
- Combine flour and spices in a bowl.
- Soak chicken pieces in buttermilk and egg mixture for 30 minutes.
- Coat chicken in seasoned flour mixture and let rest for 15 minutes.
- Heat vegetable shortening to 350°F (175°C).
- Fry chicken pieces in batches until golden brown and cooked through.
- Drain on a wire rack.
- Serve with sides like mashed potatoes and coleslaw.
Notes
Using fresh spices enhances flavor.
Keep the oil temperature steady for best results.
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 0g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg