Instructions
Step 1: In a large bowl, mix all dry spices and herbs with the flour. Set aside.
Step 2: In another bowl, whisk the eggs and combine with the buttermilk.
Step 3: Dip each chicken piece in the buttermilk mixture, then dredge it thoroughly in the seasoned flour mix. For extra crispy chicken, repeat the process (double-dip).
Step 4: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Make sure there’s enough oil to submerge the chicken pieces.
Step 5: Fry the chicken in batches, turning occasionally, for 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
Step 6: Place the fried chicken on a wire rack over a baking sheet to drain any excess oil. Let rest for 5-10 minutes before serving.
Storage Information
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, bake in a 375°F (190°C) oven for 10-15 minutes or until heated through. Avoid microwaving, as it may make the coating soggy.
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