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Directions
Step 1: Prepare the Marinade
In a large bowl, combine the buttermilk with 1 teaspoon of salt.
Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully coated.
Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse the chicken with flavor.
Step 2: Mix the Seasoned Flour
In another large bowl, mix the flour, paprika, black pepper, chili powder, garlic powder, onion powder, thyme, basil, oregano, mustard powder, remaining salt, celery salt, and white pepper.
Stir until all the spices are evenly distributed throughout the flour.
Step 3: Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure a thick, even coating.
Place the coated chicken on a wire rack and let it rest for about 10 minutes to set the crust.
Step 4: Fry the Chicken
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
Fry the chicken in batches, avoiding overcrowding the pot, until golden brown and cooked through (about 15-18 minutes). Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a paper towel-lined wire rack to drain any excess oil.
Notes and Tips
Marinating Time: The longer you marinate the chicken in buttermilk, the more tender and flavorful it will be. Overnight marination is ideal.
Oil Temperature: Maintaining a consistent oil temperature is crucial for achieving the perfect crispy texture. Use a thermometer to monitor the oil.
Resting the Chicken: Letting the coated chicken rest before frying helps the crust adhere better and results in a crispier finish.
Recipe Variations and Swaps
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