11 Herbs And Spices Fried Chicken
from the video
12 Comfort Foods To Suit Every Mood
by Ellie Holland
for 8 servings
400 mL (1 ¾ cups) buttermilk
8 chicken drumsticks
2 L (8 ½ cups) vegetable oil
Herbs and Spices Mix
250 g (2 cups) flour
2 teaspoons salt
½ teaspoon dried thyme
½ teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper
Beat the eggs into the buttermilk.
Add the chicken pieces to the buttermilk mixture and chill for an hour.
In a large mixing bowl, mix the flour with all the herbs and spices.
Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
Heat oil in a large sauce pan to 325˚F(170°C), then turn to low heat.
Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
Transfer to a paper towel-lined plate.
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