Go Back Email Link

11 Herb and Spice Fried Chicken

Print Recipe
Course Appetizer, Breakfast, dinner, Lunch, Main Course
Cuisine American

Ingredients
  

For the Herbs and Spices

  • 1 tsp salt
  • 1/2 tbsp thyme, dried
  • 1/2 tbsp basil, dried
  • 1/3 tbsp oregano, dried
  • 1 tbsp celery salt
  • 1 tbsp black pepper
  • 1 tbsp dried mustard
  • 4 tbsp paprika
  • 2 tbsp garlic salt
  • 1 tbsp ground ginger
  • 3 tbsp white pepper

For the Coating

  • 1 tbsp seasoning mix or more to taste
  • 2 cups flour

For the Fried Chicken

  • 6-8 pieces of chicken
  • some of the seasoning mix for dry bringing the chicken
  • 3-4 cups buttermilk
  • the 2 cups coating mixture
  • Peanut oil, canola oil or other neutral oil for frying

Instructions
 

For the Herb and Spice

  • Combine all the ingredients and store in an air tight container for later use.

For the Coating

  • Combine the 1 tbsp seasoning mix with 2 cups of flour.

For the Fried Chicken

  • Sprinkle the chicken pieces with a light coating of the seasoning mix. Cover with plastic wrap and place in the refrigerator for at least 2 hours up to overnight.
    When ready to cook, remove the chicken from the refrigerator. Pour the buttermilk into a container large enough to cover the chicken. Add the chicken pieces to the buttermilk and let it sit on the counter to come to room temperature.
  • Meanwhile place the coating mixture either in a paper sack for shaking or in a large bowl for coating the chicken.
  • In a large cast iron skillet or Dutch oven heat your oil to about 335 to 350. Remove pieces from the buttermilk, place in the flour to coat shaking off the excess. Place the chicken skin side down in the heated oil in batches or as much as your pan will hold in a single layer. Brown on the first side about 10 minutes or so then turn. When you turn, place a lid on the skillet, reduce the heat a little and cook for about 15 minutes. After about 15 minutes, remove the lid, turn the chicken over, increase the heat to medium high and continue to cook without a lid until the internal temperature reaches 165. Drain on a rack fitted over a sheet pan and repeat until all your pieces have cooked. Keep in a warm oven until ready to serve.
Keyword chicken, fried chicken, southern food