Ingredients

2 cups all-purpose flour

2 teaspoons salt

1-1/2 teaspoons dried thyme leaves

1-1/2 teaspoons dried basil leaves

1 teaspoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon ground yellow mustard

1/4 cup paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up into eight pieces

Neutral oil for frying (canola or peanut oil)

MSG seasoning (optional, like Ajinomoto or Accent)

Instructions

Step 1: In a large bowl, combine the flour with all the herbs and spices. Set this flour mixture aside.

Step 2: In another large bowl, whisk together the buttermilk and beaten egg until well combined.

Step 3: Add the chicken pieces to the buttermilk mixture, tossing them to coat thoroughly. Cover lightly and let sit for 30 minutes or up to overnight in the refrigerator if marinating longer.

Step 4: Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place an oven-safe wire rack on it.

Step 5: Pour about 3 inches of neutral oil into a large Dutch oven or fryer and heat it over medium-high heat.

Step 6: Use a deep-frying thermometer to bring the oil temperature to 350°F (175°C), then reduce the heat to medium-low to maintain the temperature.

Step 7: Remove each chicken piece from the buttermilk, letting excess drip off. Dredge it firmly in the flour mixture, coating all sides, then shake off excess flour.

Step 8: Carefully place the coated chicken pieces into the hot oil, frying three to four pieces at a time without overcrowding.

Step 9: Fry the chicken for about 12 minutes, turning halfway, until the crust is golden brown and crispy.

Step 10: Transfer fried chicken to the prepared wire rack in the oven to keep warm and finish cooking.

Step 11: Allow the oil to return to temperature before frying the next batch, repeating until all chicken pieces are cooked.

Step 12: Keep the chicken warm in the oven until the internal temperature reaches 165°F (74°C). Before serving, sprinkle each piece lightly with MSG seasoning if desired.

Tips & Variations

For extra crispy chicken, double dredge by dipping the floured chicken back into buttermilk and then flour again before frying.

If you prefer to avoid MSG, you can simply skip this ingredient without losing much flavor.

Using fresh herbs instead of dried can create a more fragrant crust, but dried spices work best for consistency.

Peanut oil is great for frying due to its high smoke point and mild flavor, but canola oil is a good substitute.

FAQs

Can I use fresh chicken thighs or drumsticks instead of a whole chicken?

Yes, you can use fresh chicken thighs or drumsticks. Just adjust the frying time slightly depending on the size, ensuring the internal temperature reaches 165°F.

Is it necessary to marinate the chicken in buttermilk?

Marinating in buttermilk helps tenderize the chicken and adds moisture, resulting in juicier meat. If you’re short on time, a shorter marinade still improves flavor, but longer marination yields the best results.