Prep Time: 1 hour | Cook Time: 25 minutes
- 2 Tbsp salt
- 2 cups buttermilk
- 4 lbs bone-in skin on chicken thighs and drumsticks
- 3 cups flour
- 4 Tbsp paprika
- 3 Tbsp white pepper
- 2 Tbsp garlic salt
- 1 Tbsp black pepper
- 1 Tbsp celery salt
- 1 Tbsp dried mustard
- 1 Tbsp ground ginger
- 2 tsp salt
- 1 1/2 tsp Thyme
- 1 1/2 tsp basil
- 1 tsp oregano
- Oil, for frying
In a large container or bowl, dissolve the salt in the buttermilk and submerge the chicken to brine for 1 hour.
Meanwhile whisk together the flour, paprika, white pepper, garlic salt, black pepper, celery salt, dried mustard, ground ginger, salt, thyme, basil and oregano.
Dredge the chicken pieces in the flour, turning to coat and pressing onto the chicken. Meanwhile, heat about 1-inch of oil in a large dutch oven to 375ºF. Line a baking sheet with paper towels.
Add the chicken, skin side down, to the hot oil and cover, frying until golden brown, about 8-10 minutes. Remove lid about halfway through to check if chicken is browning. At the 8-10 minute mark turn the chicken over and fry, uncovered for another 8 minutes or until chicken is cooked through. Transfer to a paper-towel lined plate and let stand for 5 minutes before serving.
Check the temperature of your chicken with a thermometer to ensure it reaches 165ºF.
If your chicken is getting too browned, lower the heat.