250 ml (1 cup) buttermilk (butter milk)
1 whole chicken with skin, cut into eight pieces
500 ml (2 cups) flour
60 ml (1/4 cup) paprika
30 ml (2 tbsp.) garlic salt
15 ml (1 tbsp.) ground ginger
(1 tbsp.) celery salt
(1 tbsp.) ground black pepper
15 ml (1 tbsp.) pepper
15 ml (1 tbsp.) mustard
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) dried thyme
5 ml (1 tsp) dried basil
5 ml (1 tsp.) dried oregano
3 liters (12 cups) frying oil (canola or peanut)
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n bowl, whisk the buttermilk with egg. Add the chicken pieces to the bowl.
Meanwhile, combin dry ingredients in bowl.
Remove the chicken pieces from the buttermilk, draining off the excess. Dip the chicken pieces in the flour mixture and toss to coat well. Shake the chicken pieces to remove the excess. Place on a baking sheet lined with parchment paper and let stand 10 to 15 minutes at room temperature.
Meanwhile, preheat the oven to 160°C (320°F) and heat the oil in a deep fryer or large saucepan until it reaches 150°C (300°F) on a cooking thermometer. . If a pan is used for frying, watch the cooking closely to prevent the oil from overheating and igniting.
Cook a few pieces of chicken at a time for 15 to 18 minutes in the oil, until they are golden brown and the inside of the chicken flesh has lost its pink color. Drain on paper towels. Place the cooked chicken pieces in a baking dish and set aside in the oven while the rest of the pieces cook.