Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces
  • 2 cups (475ml) buttermilk
  • 1 tablespoon hot sauce
  • 2 cups (240g) 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 ground black pepper
  • 1 tablespoon dried mustard
  • 4 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons white pepper
  • 6-8 cups (1.4 - 1.9 liters) vegetable oil

Instructions:

  1. In a large bowl, combine buttermilk and hot sauce. Add chicken, ensuring all pieces are submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a large bowl, whisk together all-purpose flour, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper. Ensure thoroughly combined.
  3. Place the flour mixture in a shallow dish. Set up a wire rack lined with paper towels to drain the fried chicken.
  4. Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Use a thermometer to monitor the temperature.
  5. Remove chicken from buttermilk marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to ensure it adheres well. Double dredge to ensure even coating.
  6. Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side for smaller pieces (wings, drumsticks), and 8-10 minutes per side for larger pieces (thighs), or until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from oil with tongs and place on the wire rack to drain excess oil. Serve immediately.