Prepared by : Eman Youssry - Art teahcer
Duration of Preparation: 45 minutes
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
3 tablespoons paprika (original recipe calls for 4 tablespoons)
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 large egg
1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
vegetable oil for frying
HOW TO PREPARE:
Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
Add the flour in a bowl with all the herbs and spices and mix with a whisk.
In a second larger bowl add the buttermilk and egg together and whisk until combined.
Add the chicken to the buttermilk mixture for 20-30 minutes.
Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
Let it rest on a cookie sheet for 20-30 minutes.
Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.